Grilled Peach Burrata Honey Salad (Printable Version)

Charred peaches, creamy burrata, greens, honey, and basil create a vibrant Mediterranean-inspired summer salad.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula or mixed baby greens
03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese, approximately 7 ounces total

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus more for drizzling
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat. Brush peach halves lightly with olive oil.
02 - Place peaches cut-side down on the hot grill. Grill for 2–3 minutes per side until charred and softened. Remove and let cool slightly, then slice each half into wedges.
03 - Arrange arugula or mixed greens on a large serving platter. Scatter grilled peach slices over the greens.
04 - Tear the burrata balls and nestle pieces evenly among the peaches.
05 - Scatter fresh basil leaves on top. Drizzle with honey and balsamic glaze.
06 - Finish with a drizzle of olive oil, flaky sea salt, and black pepper. Serve immediately.

# Expert Tips:

01 -
  • The mix of sweet, juicy peaches and cool, rich burrata is a secret that turns any meal into a memory.
  • Every bite balances freshness, creaminess, and just a touch of honeyed decadence—the more casual the setting, the better it tastes.
02 -
  • Grilling peaches without enough oil will leave half your fruit stuck on the grill—trust me, I've scraped and cursed.
  • Burrata needs gentle hands: try to avoid slicing with a knife—ripping makes gorgeous, rustic pieces that hold their shape.
03 -
  • Never grill peaches with the skin side down first—the cut side caramelizes best and gives the salad its character.
  • Let burrata sit at room temperature for 20 minutes before serving—it melts in your mouth instead of staying stiff.
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