Grilled Peach Burrata Honey Salad (Print)

Sweet grilled peaches and creamy burrata topped with honey and basil highlight this vibrant summer salad.

# What you'll need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula or mixed baby greens
03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (approximately 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus additional for drizzling
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How To Make It:

01 - Heat a grill or grill pan over medium-high. Lightly brush peach halves with olive oil.
02 - Place peaches cut-side down on the grill and cook for 2–3 minutes per side, until charred and soft. Remove and allow to cool slightly. Slice each peach half into wedges.
03 - Spread arugula or mixed greens evenly on a large serving platter.
04 - Distribute the grilled peach wedges over the greens.
05 - Tear fresh burrata cheese into pieces and position them among the peaches.
06 - Scatter basil leaves over the salad. Drizzle with honey and balsamic glaze.
07 - Finish with a drizzle of olive oil, then season with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The grilled peaches give this salad a sweet-smoky flavor that feels like a secret shortcut to summer.
  • Burrata turns even a simple salad into something lush and decadent you'll want to serve again and again.
02 -
  • If you grill peaches too long, they lose their shape and get mushy—keep a close eye and turn them gently.
  • Extra salt at the finish catapults the flavors—don't hesitate to add another pinch.
03 -
  • Let peaches sit for a minute after grilling so their juices settle but don't lose warmth.
  • Using high-quality olive oil at the end amplifies flavor more than cooking oil ever could.
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