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Creamy Grilled Peach & Burrata Salad with Honey Drizzle

Grilled Peach Burrata Salad - featured image
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A stunning summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a sweet honey-balsamic drizzle. Ready in 15 minutes with just five simple ingredients, it’s perfect for impressing guests or enjoying a lazy Sunday.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 small balls)
  • 4 cups fresh arugula
  • 3 tablespoons high-quality honey
  • 2 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • 1/4 cup fresh basil leaves, torn
  • Freshly cracked black pepper to taste

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, set it over high heat for 3 minutes until smoking slightly.
  2. While the grill heats, wash the peaches, cut each in half along the natural seam, twist to separate, and remove the pit. Pat the cut sides dry with a paper towel.
  3. Brush the cut sides of the peaches with olive oil and season with a tiny pinch of salt.
  4. Place the peaches cut-side down on the hot grill. Cook undisturbed for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
  5. Flip the peaches gently using tongs and cook for another 2 minutes on the skin side. Remove from the grill and let cool for 2 minutes on a cutting board.
  6. While the peaches rest, spread the arugula in an even layer on a large serving platter.
  7. Arrange the grilled peach halves cut-side up on top of the arugula.
  8. Remove the burrata from its liquid, pat dry, and place on the platter among the peaches. Tear each ball open slightly so the creamy center begins to ooze out.
  9. Drizzle the honey evenly over everything using a back-and-forth motion.
  10. Drizzle the balsamic glaze in the same way, creating dark ribbons across the cheese and peaches.
  11. Finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper. Scatter torn basil leaves over the top.
  12. Serve immediately while the peaches are warm and the burrata is cool and creamy.

Notes

For best results, bring burrata to room temperature 20 minutes before serving. Don’t over-char the peaches; 3-4 minutes per side is ideal. Serve on a warm platter to keep the burrata from seizing. Leftovers don’t store well; assemble just before serving.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, honey drizzle, easy salad, 15-minute recipe, peach recipe

Find it online: https://cheerycrisp.com/creamy-grilled-peach-and-burrata-salad-with-honey-drizzle/