Grilled Peach Burrata Salad with Honey Balsamic Glaze
My neighbor dropped off a flat of peaches last August and I had exactly one hour before school pickup, so this salad happened out of necessity.
The grill does the real work here. You get charred fruit, melted cheese, and a glaze that comes together in the same 10 minutes the peaches are cooking.
Grilled Peach Burrata Salad with Honey Balsamic Glaze
Smoky grilled peaches, creamy burrata, and a sticky-sweet glaze that makes a simple salad feel like something you planned.
Ingredients
Salad
- 3 ripe but firm peaches, halved and pitted
- 8 oz fresh burrata , 2 balls
- 5 oz arugula
- 1/4 cup fresh basil leaves , torn
- 1/4 cup toasted walnuts , roughly chopped
- 1 tbsp olive oil , for brushing peaches
- 1/4 tsp flaky sea salt
- 1/4 tsp black pepper
Honey Balsamic Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp olive oil
- 1 pinch red pepper flakes , optional
Instructions
Tips & Notes
- Peaches must be ripe but firm. Soft peaches collapse on the grill and turn to mush before you get any char.
- If you do not have an outdoor grill, a cast iron grill pan on the stove works equally well. Preheat it for a full 5 minutes so the surface is genuinely hot before the peaches go on.
- The glaze thickens as it cools. If it gets too stiff before you drizzle it, set the pan back over low heat for 30 seconds and stir.
- Burrata is best torn at the last second. Pull it apart directly over the salad so the creamy center lands on the greens, not on your cutting board.
Nutrition per serving · estimated
Why Firm Peaches Matter Here
A peach that gives too much when you squeeze it will steam on the grill instead of sear. You need that slight resistance so the fruit holds its shape through 6 minutes of direct heat and still has texture when you bite into it.
If your peaches are very ripe, reduce grill time to 3 minutes per side and watch them closely. The smell will tell you when they are done. Sweet and smoky means go. Burning sugar means pull them now.
The Glaze Is Not Optional
Arugula is bitter. Burrata is rich and fatty. Peaches are sweet and acidic. The honey balsamic glaze is the thing that connects all three, and without it the salad tastes like its parts instead of a whole.
Four to 5 minutes on medium heat is the window. Under that and it is too thin and watery. Over that and it seizes into something closer to candy. Pull it the moment it coats a spoon and move on.
