Grilled Peach Burrata Salad
Grilling peaches softens their flesh and deepens their natural sugars, coaxing out caramelized grill marks that contrast beautifully with creamy, cool burrata. It is a striking dish that relies on temperature and texture contrast rather than complex prep. Tearing the burrata over warm fruit lets its rich, milky center spread across the platter, while torn basil leaves and a streak of tangy balsamic glaze bring balance to the sweetness.
Why this one works
- Quick four-minute char transforms ripe peaches into tender, caramelized wedges.
- Striking contrast between warm grilled fruit and cold, creamy burrata cheese.
- Simple assembly right on the serving platter with minimal cleanup.
- Tangy balsamic glaze cuts smoothly through the rich cream of the burrata.
What you’ll need
- 4 large (400g) peaches, halved Choose ripe but firm peaches so they hold their shape on the hot grates without sticking or collapsing.
- 1 ball (150g) fresh burrata cheese Drain any excess liquid from the container before gently tearing into rustic pieces.
- 0.5 cup (20g) fresh basil leaves Scatter whole small leaves or tear larger ones gently right before serving to prevent edge bruising.
- 2 tbsp (30ml) balsamic glaze Thicker than standard balsamic vinegar, this provides concentrated sweetness and clings easily to the fruit.
- 1 tablespoon (15ml) olive oil
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What to have nearby
- Outdoor grill or stovetop grill pan
- Long grill tongs
- Large serving platter
Step-by-step instructions
Get the grill grates thoroughly heated and clean before laying the fruit down. Cooking cut-side down undisturbed allows distinct grill lines to form quickly without softening the fruit completely.
- 1Step 1
Preheat grill to medium-high heat. Place peach halves cut-side down and grill for 4 minutes until charred grill marks appear.
- 2Step 2
Arrange grilled peaches on a serving plate.
- 3Step 3
Gently tear the burrata ball and place portions between the peaches.
- 4Step 4
Drizzle generously with balsamic glaze and scatter fresh basil leaves over the top.
- 5Step 5
Finish with a light drizzle of olive oil and serve immediately.
ALSO GOOD: If these flavors sound good to you, Peach Blueberry Kale Salad is a natural one to save for next time.
A few things worth knowing
- Leave the peach halves undisturbed during their 4 minutes of cooking to secure clean, dark grill marks.
- Tear the burrata ball by hand instead of slicing with a knife to let the soft interior pool naturally between the fruit.
- Assemble on the serving platter right after grilling so the fruit stays warm while the cheese remains cool.
Ways to make it your own
- Finish with a pinch of flaky sea salt or cracked black pepper for subtle savory contrast.
- Layer the grilled fruit and cheese over a small bed of baby arugula on the serving platter.
Serving suggestions
This salad pairs naturally with grilled chicken, seared pork chops, or thick slices of grilled artisan bread for scooping up the melted cheese and balsamic drizzle.
Storage & reheating
This dish is best enjoyed immediately after assembly while the fruit is warm. Leftover grilled peach halves can be refrigerated in a sealed container, though burrata releases excess whey once torn and is best consumed fresh.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can this be made on an indoor stovetop grill pan?+
Yes, a cast-iron grill pan preheated over medium-high heat produces the same deep grill lines indoors.
What should I do if the peaches stick to the grill?+
Ensure the grates are clean and fully preheated before placing the fruit down, and use peaches that are still slightly firm.
With just a few minutes on the grill, this colorful platter brings together warm fruit and rich cheese with minimal effort.
Grilled Peach Burrata Salad
Juicy grilled peach halves paired with creamy torn burrata, fragrant fresh basil, and a drizzle of rich balsamic glaze for an effortless summer salad.
Ingredients
- 4 large (400g) peaches, halved
- 1 ball (150g) fresh burrata cheese
- 0.5 cup (20g) fresh basil leaves
- 2 tbsp (30ml) balsamic glaze
- 1 tablespoon (15ml) olive oil
Instructions
- Preheat grill to medium-high heat. Place peach halves cut-side down and grill for 4 minutes until charred grill marks appear.
- Arrange grilled peaches on a serving plate.
- Gently tear the burrata ball and place portions between the peaches.
- Drizzle generously with balsamic glaze and scatter fresh basil leaves over the top.
- Finish with a light drizzle of olive oil and serve immediately.
Nutrition
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