Fresh Grilled Peach Burrata Salad with Balsamic Reduction
A quick and easy summer salad featuring caramelized grilled peaches, creamy burrata cheese, peppery greens, and a tangy balsamic reduction glaze. Perfect for light meals or entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe peaches, halved and pitted
- 8 oz fresh burrata cheese
- 4 cups baby arugula or mixed greens
- 2 tablespoons extra virgin olive oil
- 1 cup balsamic vinegar
- 1–2 tablespoons honey or brown sugar (optional)
- A handful of fresh basil leaves, torn
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pour 1 cup (240 ml) of balsamic vinegar into a small saucepan. Add 1 tablespoon (15 g) of honey or brown sugar if desired. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it reduce until thick and syrupy, about 10-15 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Wash and halve 3-4 ripe peaches. Remove pits and brush cut sides lightly with 1 tablespoon (15 ml) of extra virgin olive oil.
- Heat grill or grill pan to medium-high. Place peaches cut-side down and grill for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill skin side for 2 more minutes. Remove and let cool slightly.
- Place 4 cups (about 120 g) of baby arugula or mixed greens into a large bowl. Drizzle with remaining 1 tablespoon (15 ml) olive oil and season with sea salt and freshly ground black pepper. Toss gently to combine.
- Arrange dressed greens on serving plates. Tear or slice burrata into chunks and scatter over greens. Arrange grilled peach halves on top, cut side up.
- Tear fresh basil leaves and sprinkle over the salad.
- Drizzle cooled balsamic reduction over the salad evenly.
- Finish with a pinch of flaky sea salt if available.
Notes
Let burrata sit at room temperature for 10 minutes before serving for creamier texture. Brush peaches with olive oil to prevent sticking and promote caramelization. Reduce balsamic vinegar slowly to avoid burning. Assemble salad just before serving to keep greens crisp. Balsamic reduction can be made ahead and stored refrigerated for up to two weeks.
Nutrition
- Serving Size: About 1/4 of the sal
- Calories: 275
- Sugar: 16
- Sodium: 150
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 7
Keywords: grilled peach salad, burrata salad, balsamic reduction, summer salad, easy salad recipe, fresh peaches, grilled fruit salad