Flavorful Grilled Peach and Burrata Salad with Balsamic Glaze
A quick and easy salad featuring smoky grilled peaches, creamy burrata cheese, fresh greens, and a sweet-tangy balsamic glaze. Perfect for summer gatherings or light dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 fresh peaches, sliced into 6–8 wedges each
- 8 ounces (225g) burrata cheese, room temperature
- 4 cups (120g) mixed salad greens (arugula, baby spinach, or spring mix)
- 2 tablespoons extra virgin olive oil
- ½ cup (120ml) balsamic vinegar
- 1 tablespoon honey or maple syrup
- A handful fresh basil leaves, torn or chiffonade
- Salt and freshly ground black pepper, to taste
- Optional: toasted pine nuts or sliced almonds for crunch
- Optional: pinch of chili flakes for subtle heat
Instructions
- Prepare the balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar and 1 tablespoon honey or maple syrup. Heat over medium-low heat, stirring occasionally, until reduced by half and thickened to a syrupy consistency, about 10-12 minutes. Remove from heat and let cool slightly.
- Wash and dry peaches. Slice each peach into wedges, leaving the skin on. Brush wedges lightly with olive oil and season with salt and black pepper.
- Preheat grill or grill pan to medium-high heat. Lightly oil grill pan if using.
- Grill peach wedges for about 3 minutes per side until grill marks appear and peaches soften slightly but remain firm. Use tongs to flip carefully.
- In a large bowl, toss mixed salad greens with a drizzle of olive oil and a pinch of salt and pepper.
- Arrange dressed greens on a serving platter or plates. Tear burrata into large chunks and scatter over greens.
- Arrange warm grilled peach wedges over and around burrata and greens.
- Drizzle cooled balsamic glaze over the salad. Garnish with fresh basil leaves and optional toasted nuts.
- Add a light sprinkle of black pepper and a pinch of sea salt flakes on top.
- Serve immediately while peaches are warm and burrata is creamy.
Notes
Use medium-high heat to avoid charring peaches too quickly. Bring burrata to room temperature before assembling for best texture. Reduce balsamic vinegar slowly and stir often to prevent burning. For vegan version, substitute burrata with plant-based cheese and use maple syrup instead of honey. Peaches can be roasted at 425°F for 10 minutes if no grill is available.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 280
- Sugar: 14
- Sodium: 150
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 7
Keywords: grilled peach salad, burrata salad, balsamic glaze, summer salad, easy salad recipe, smoky peaches, fresh greens, quick dinner