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Flavorful Grilled Peach and Burrata Salad Recipe with Easy Basil Balsamic Glaze

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A fresh and vibrant salad featuring smoky grilled peaches, creamy burrata, and a tangy basil balsamic glaze. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 3 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 1/4 cup fresh basil leaves, roughly chopped (dried can be used as a substitute)
  • 1/3 cup high-quality balsamic vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 4 cups arugula or mixed greens, washed and dried
  • 1/4 cup toasted pine nuts or walnuts (optional)

Instructions

  1. Prepare the Basil Balsamic Glaze: In a small saucepan, combine 1/3 cup balsamic vinegar and 2 tablespoons honey. Heat over medium heat, stirring occasionally, until the mixture reduces by half and thickens to a syrupy consistency, about 8-10 minutes. Remove from heat and stir in chopped fresh basil. Set aside to cool slightly.
  2. Prep the Peaches: Rinse and pat dry the peaches. Slice each peach half into 3-4 wedges, keeping the skin on to hold shape. Toss gently with 1 tablespoon olive oil and a pinch of sea salt.
  3. Grill the Peaches: Preheat your grill pan or outdoor grill to medium-high heat. Place peach wedges on the grill and cook for 2-3 minutes per side, until grill marks appear and peaches soften but don’t turn mushy. Remove from heat and let cool slightly.
  4. Assemble the Salad Base: In a large bowl, toss 4 cups arugula or mixed greens with remaining 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper. Spread the greens evenly on a serving platter.
  5. Add Peaches and Burrata: Arrange grilled peach wedges over the greens. Tear the burrata into large chunks and scatter generously over the salad.
  6. Finish with Glaze and Garnish: Drizzle the basil balsamic glaze evenly over the salad. Sprinkle toasted pine nuts or walnuts on top for crunch, and add a few extra basil leaves for color and aroma.
  7. Serve Immediately: This salad is best enjoyed fresh, while the peaches are still warm and the burrata is creamy.

Notes

Choose peaches that are ripe but firm to hold their shape on the grill. Stir the balsamic glaze often and keep heat moderate to avoid burning. Handle burrata gently and add it last to maintain its creamy texture. If glaze thickens too much when cooled, gently warm before drizzling. For dairy-free options, substitute burrata with vegan cheese and honey with maple syrup.

Nutrition

Keywords: grilled peach salad, burrata salad, basil balsamic glaze, summer salad, easy salad recipe, grilled fruit salad, fresh basil salad

Find it online: https://milacook.com/flavorful-grilled-peach-and-burrata-salad-recipe-with-easy-basil-balsamic-glaze/