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Perfect Grilled Peach and Burrata Salad with Honey

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A stunning summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a sweet honey balsamic dressing. Ready in 20 minutes, it’s perfect for entertaining and transforms simple ingredients into an unforgettable dish.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 4 cups fresh arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or slivered almonds
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey (plus extra for drizzling)
  • 1 small shallot, finely minced
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon neutral oil (avocado or grapeseed) for grilling
  • Optional: 1 tablespoon butter for brushing peaches

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). If using a charcoal grill, let the coals burn until covered with white ash. For a grill pan, heat over medium-high for about 5 minutes.
  2. While the grill heats, make the dressing: In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, and the minced shallot. Add a pinch of salt and several grinds of black pepper. Whisk or shake until emulsified. Set aside.
  3. Prepare the peaches: Wash them well, then cut each peach in half along the natural seam. Twist gently to separate the halves, and remove the pit. If using the butter option, melt 1 tablespoon of butter and brush it onto the cut sides of the peaches. Otherwise, leave them as is.
  4. Brush the grill grates with oil: Dip a folded paper towel in neutral oil, grab it with tongs, and carefully wipe the grates.
  5. Grill the peaches, cut-side down: Place them directly on the grates. Don’t move them for the first 3 minutes. After 3-4 minutes, check the underside for deep golden-brown grill marks with some charred edges. Flip and cook for another 2 minutes on the skin side. Transfer to a plate and let cool slightly.
  6. While the peaches rest, assemble the base: Spread the arugula on a serving platter or in a large bowl. Drizzle with about half the dressing and toss gently to coat.
  7. Arrange the grilled peaches on top of the arugula, cut-side up.
  8. Tear the burrata into pieces and nestle them among the peaches.
  9. Drizzle the remaining dressing over the peaches and burrata.
  10. Sprinkle the torn basil leaves and toasted pine nuts over everything. Drizzle with extra honey if desired. Finish with a final crack of black pepper and a pinch of flaky sea salt.
  11. Serve immediately, within 15 minutes of assembly.

Notes

For best results, use ripe but firm peaches. Let burrata come to room temperature before serving. Toast pine nuts carefully as they burn quickly. The dressing can be made up to a week ahead. Leftover grilled peaches keep in the fridge for up to 2 days.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, honey balsamic dressing, easy salad recipe, grilled fruit salad

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