Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
Grilled Peach Burrata Salad is the perfect summer salad, combining sweet, juicy grilled peaches with creamy burrata and a tangy honey balsamic dressing. After making this salad dozens of times, I’ve discovered the secret to the best grilled peaches. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Heavenly Creamy Mushroom and Spinach Pasta in 30 Minutes and Ultimate No Churn Crème Brûlée Ice Cream for Sweet Cravings.
Why This Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing Is Pure Comfort
- The combination of sweet, juicy grilled peaches and creamy burrata is irresistible.
- The tangy honey balsamic dressing balances the flavors perfectly.
- This salad is easy to make and perfect for summer cookouts or a light dinner.
- The bright colors and textures make it a stunning dish to serve to guests.
What You'll Need for Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ripe peaches
- 1 ball burrata cheese
- 4 cups fresh arugula
- 2 tbsp honey
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: Fresh basil leaves
- Optional: Toasted pine nuts
- Optional: Balsamic glaze, for drizzling
📝 Ingredient Notes
- peaches: Choose ripe, but firm peaches for best results.
- burrata cheese: Substitute with fresh mozzarella if burrata is not available.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled peaches. → See on Amazon
- Balsamic Glaze — Adds a touch of elegance and extra flavor to the salad. → See on Amazon
How to Make Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
- Prepare the peaches: Preheat grill to medium-high heat. Cut peaches in half, remove pits, and brush with olive oil. Grill for 2-3 minutes on each side until caramelized.
- Make the dressing: Whisk together honey, balsamic vinegar, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble the salad: Toss arugula with dressing. Top with grilled peach halves and tear burrata into bite-sized pieces. Drizzle with balsamic glaze and garnish with basil and pine nuts.
Cook's Tips for Perfect Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
- : For a shortcut, use store-bought grilled peaches in a jar.
- Common mistake and fix: Avoid overcooking the peaches. They should still be firm and juicy, not mushy.
- : For a vegan version, substitute the burrata with avocado or tofu.
- : Make ahead: Grill the peaches and prepare the dressing up to a day in advance. Assemble the salad just before serving.
Storing & Reheating Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Grill the peaches and prepare the dressing up to a day in advance.
Freezing Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not recommended as it will wilt the arugula and make the peaches soggy.
Recipe Notes
- Chef tip: To make the balsamic glaze, simmer balsamic vinegar in a small saucepan until it thickens and reduces by half.
- Best substitution: Substitute the arugula with fresh spinach or mixed greens.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the peaches are not ripening, place them in a paper bag with an apple overnight. This will speed up the ripening process.
Want to level up this recipe?
High-quality Balsamic Vinegar — Enhances the flavor of the dressing and adds depth to the salad. → Check price on Amazon
Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing
Ingredients
Main Ingredients
- 4 ripe peaches
- 1 ball burrata cheese
- 4 cups fresh arugula
Seasonings
- 2 tbsp honey
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- 2 tbsp olive oil
Optional Toppings
- Fresh basil leaves
- Toasted pine nuts
- Balsamic glaze, for drizzling
Instructions
- Prepare the peaches: Preheat grill to medium-high heat. Cut peaches in half, remove pits, and brush with olive oil. Grill for 2-3 minutes on each side until caramelized.
- Make the dressing: Whisk together honey, balsamic vinegar, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble the salad: Toss arugula with dressing. Top with grilled peach halves and tear burrata into bite-sized pieces. Drizzle with balsamic glaze and garnish with basil and pine nuts.
Notes
- Chef tip: To make the balsamic glaze, simmer balsamic vinegar in a small saucepan until it thickens and reduces by half.
- Best substitution: Substitute the arugula with fresh spinach or mixed greens.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the peaches are not ripening, place them in a paper bag with an apple overnight. This will speed up the ripening process.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not recommended as it will wilt the arugula and make the peaches soggy.
- Make ahead: Grill the peaches and prepare the dressing up to a day in advance.
Nutrition Per Serving
- Calories: 280
- Protein: 12g
- Fat: 17g
- Carbs: 31g
- Fiber: 4g
- Sugar: 22g
- Sodium: 370mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing FAQs
Yes, grill the peaches and prepare the dressing up to a day in advance. Assemble the salad just before serving to prevent the arugula from becoming soggy.
If the peaches are not ripening, place them in a paper bag with an apple overnight. This will speed up the ripening process.
While canned peaches can be used, they will not have the same texture or flavor as fresh, grilled peaches. For best results, use fresh peaches.
Substitute with fresh mozzarella or even firm tofu for a vegan version.
Yes, this salad is perfect for summer cookouts or a light dinner. The bright colors and fresh flavors make it a great dish to serve to guests.
A Warm Final Note
I can’t wait for you to try Fresh Grilled Peach and Burrata Salad Recipe with Easy Honey Balsamic Dressing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
