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Fresh Grilled Peach Burrata Salad Recipe with Easy Balsamic Glaze

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A quick and elegant summer salad featuring smoky grilled peaches, creamy burrata cheese, and a sweet-tart balsamic glaze. Perfect for light lunches, backyard barbecues, or as a side dish.

Ingredients

Scale
  • 3–4 ripe but firm fresh peaches
  • 1 ball burrata cheese (about 8 ounces or 225 grams)
  • 4 cups mixed salad greens (arugula, baby spinach, or spring mix)
  • ½ cup balsamic vinegar (120 ml)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup (optional)
  • Fresh basil or mint leaves (a handful, roughly chopped or whole)
  • Salt and freshly ground black pepper to taste
  • Optional: toasted pine nuts or walnuts for crunch
  • Optional: prosciutto slices for a salty contrast

Instructions

  1. Prepare the balsamic glaze: Pour ½ cup balsamic vinegar into a small saucepan. Add 1 tablespoon honey or maple syrup if using. Bring to a gentle simmer over medium heat. Let it reduce, stirring occasionally, until thickened and syrupy, about 10-12 minutes. Remove from heat and set aside to cool.
  2. Rinse and pat dry the peaches. Cut each peach in half and remove the pits. Brush the cut sides lightly with olive oil.
  3. Preheat your grill or grill pan to medium-high heat. Oil the grates lightly if using an outdoor grill, or add a little olive oil to the grill pan.
  4. Grill the peaches cut-side down for 3-4 minutes until grill marks appear and peaches are slightly softened but not mushy. Flip and grill the skin side for another 2 minutes. Remove and let cool slightly.
  5. Toss the mixed salad greens with a drizzle of olive oil and a pinch of salt and pepper. Spread the greens on a large serving platter or individual plates.
  6. Slice each grilled peach half into 3-4 wedges.
  7. Arrange the peach wedges on top of the greens. Tear the burrata into chunks and scatter over the salad. Sprinkle fresh basil or mint leaves and optional toasted nuts or prosciutto if using.
  8. Drizzle the cooled balsamic glaze over the salad in thin ribbons. Add a final sprinkle of freshly cracked black pepper.
  9. Serve immediately while peaches are warm and burrata is creamy.

Notes

Prepare balsamic glaze a day ahead and refrigerate for convenience. Use ripe but firm peaches to avoid mushy grilling. Handle burrata gently by tearing with hands. Serve salad immediately for best texture. For vegan version, substitute burrata with plant-based cheese and use maple syrup instead of honey. Grilled nectarines or plums can be used as seasonal alternatives to peaches.

Nutrition

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

Find it online: https://leilameals.com/fresh-grilled-peach-burrata-salad-recipe-with-easy-balsamic-glaze/