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Creamy Grilled Peach & Burrata Salad with Honey Balsamic

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A quick and elegant summer salad featuring warm, caramelized grilled peaches, creamy burrata, peppery arugula, and a sweet-tangy honey balsamic reduction. Ready in 15 minutes, it’s a crowd-pleaser that’s perfect for entertaining or a simple weeknight meal.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese
  • 5 ounces baby arugula
  • 1/3 cup toasted pecans or walnuts, roughly chopped
  • 2 tablespoons fresh basil leaves, torn
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil, plus more for brushing peaches
  • 1 small garlic clove, minced (optional)
  • Pinch of salt

Instructions

  1. Make the honey balsamic reduction: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let it bubble for 8-10 minutes, stirring occasionally, until reduced by half and coats the back of a spoon. Remove from heat and let cool slightly.
  2. Preheat your grill or grill pan to medium-high heat. Brush grates clean and lightly oil if needed.
  3. Halve the peaches and remove pits. Brush cut sides lightly with olive oil.
  4. Place peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until deep golden-brown grill marks appear. Flip and cook for another 1-2 minutes to warm through. Transfer to a plate and let cool for a minute or two.
  5. In a small bowl, whisk together 3 tablespoons olive oil, minced garlic (if using), and a pinch of salt. Slowly drizzle in about 2 tablespoons of the honey balsamic reduction while whisking constantly. Taste and adjust.
  6. Spread arugula on a large serving platter. Drizzle lightly with dressing. Arrange grilled peach halves on top, cut-side up. Tear burrata into pieces and nestle among peaches.
  7. Sprinkle toasted pecans over everything. Scatter torn basil on top. Drizzle remaining honey balsamic reduction over cheese and peaches. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

For best results, serve immediately while peaches are warm and burrata is cold. Take burrata out of fridge 20 minutes before serving. Don’t overcook peaches—they should be tender but hold their shape. Watch balsamic reduction closely as it can burn quickly. Flaky sea salt is essential for flavor contrast.

Nutrition

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

Find it online: https://lunafeast.com/creamy-grilled-peach-and-burrata-salad-with-honey-balsamic/