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Fresh Grilled Peach and Burrata Caprese Salad

fresh grilled peach and burrata caprese salad - featured image

A quick and easy summer salad featuring smoky grilled peaches, creamy burrata, fresh basil, and a balsamic glaze drizzle. Perfect for casual gatherings or a light starter.

Ingredients

Scale
  • 34 ripe but firm peaches, halved and pitted
  • 8-ounce ball of burrata cheese
  • 1 cup loosely packed fresh basil leaves, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Pinch of flaky sea salt
  • Freshly ground black pepper to taste
  • Optional: handful of toasted pine nuts or walnuts

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  2. Rinse and halve the peaches, removing the pits carefully. Pat dry with a paper towel.
  3. Place peach halves cut side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and peaches soften slightly.
  4. Flip peaches and grill the skin side for another 2 minutes. Remove from grill.
  5. On a serving platter, tear the burrata into chunks or slices and arrange grilled peaches around or on top.
  6. Scatter fresh basil leaves evenly over the salad.
  7. Drizzle extra virgin olive oil and balsamic glaze over the salad.
  8. Sprinkle flaky sea salt and freshly ground black pepper to taste.
  9. Add toasted nuts if using.
  10. Let the salad sit for a few minutes to allow flavors to meld before serving.

Notes

Pat peaches dry before grilling to avoid steaming and get better caramelization. Use a well-oiled grill to prevent sticking. Let grill marks develop before flipping. Burrata can be swapped with fresh mozzarella or ricotta if unavailable. For a dairy-free version, substitute burrata with creamy avocado or vegan cashew cheese. Store leftovers in an airtight container in the fridge for up to 24 hours; reheat peaches gently in a skillet.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, caprese salad, fresh basil, balsamic glaze, easy summer recipe