Grilled Peach Burrata Honey Salad (Print Version)

Caramelized peaches with burrata and honey, tossed on greens; perfect for vibrant summer meals.

# Ingredient List:

→ Produce

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

→ Dairy

04 - 2 balls fresh burrata cheese (about 7 oz 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

# Steps:

01 - Preheat a grill or grill pan to medium-high. Lightly brush the cut sides of peaches with olive oil.
02 - Position peaches cut-side down on the hot grill. Grill for 2 to 3 minutes per side, until charred and softened. Remove, cool slightly, and slice each half into wedges.
03 - Arrange arugula or mixed baby greens on a large salad platter. Distribute grilled peach wedges evenly over the greens.
04 - Tear burrata balls into pieces and place them among the peaches.
05 - Scatter fresh basil leaves, drizzle with honey and balsamic glaze.
06 - Finish with a drizzle of olive oil, then sprinkle flaky sea salt and freshly ground pepper. Serve immediately.

# Helpful Hints:

01 -
  • The honey drizzle is like a whisper of sweetness you never saw coming.
  • This salad wins friends and impresses at any outdoor gathering, but it's still a breeze to assemble.
02 -
  • I once rushed and grilled peaches straight from the refrigerator, and they never caramelized—always let fruit come to room temperature.
  • Layering the greens before peaches prevents sogginess and keeps everything crisp.
03 -
  • If you substitute peaches with nectarines or plums, grilling times may vary—use your nose and eyes to tell when they're ready.
  • For a crunchy finish, sprinkle toasted pistachios or almonds right before serving—the contrast sparks conversation.
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