Grilled Peach Burrata Honey Salad (Print View)

Juicy peaches, burrata, basil and honey create a bright, refreshing summer salad for outdoor meals.

# Components:

→ 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 (about 7 oz 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

# Directions:

01 - Preheat grill or grill pan over medium-high temperature. Lightly brush cut sides of peach halves with olive oil.
02 - Place peaches cut-side down onto hot grill. Cook each side for 2 to 3 minutes, until caramelized and softened. Remove and allow to cool briefly, then slice each half into wedges.
03 - Distribute arugula or mixed greens evenly on a large salad platter.
04 - Arrange grilled peach wedges over greens. Tear burrata balls and place cheese pieces throughout salad.
05 - Scatter fresh basil leaves over assembled salad.
06 - Drizzle salad with honey and balsamic glaze. Finish with extra olive oil, flaky sea salt, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The grilled peaches are pure sunshine—caramelized and juicy in every bite.
  • Burrata turns this salad into something lush and decadent, while that drizzle of honey ties everything together with a golden touch.
02 -
  • If you grill the peaches too long, they go mushy—pull them off once stripes appear and they’re just tender.
  • Adding salt right before serving makes the flavors pop instead of getting lost in the greens.
03 -
  • Don’t grill fruit before guests arrive—freshly charred peaches always get the biggest smiles.
  • Warm the honey beforehand so it flows evenly for that glossy finish.
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