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Best Grilled Peach and Burrata Salad with Balsamic Glaze

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A quick and elegant summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a tangy-sweet balsamic glaze. Perfect for barbecues, potlucks, or a light dinner, it comes together in under 20 minutes with simple ingredients.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese
  • 4 cups arugula or mixed greens
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or slivered almonds
  • Flaky sea salt and cracked black pepper to taste
  • 1 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Make the balsamic glaze (if homemade): In a small saucepan, combine 1 cup balsamic vinegar and 2 tablespoons honey. Bring to a simmer over medium heat, then reduce to low. Let it bubble gently for 12-15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat—it will thicken more as it cools.
  2. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  3. Prep the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with olive oil to prevent sticking.
  4. Grill the peaches: Place the peaches cut-side down on the grill. Cook for 3-4 minutes without moving them. Flip and cook for another 2 minutes on the skin side. They should be tender but still hold their shape.
  5. Make the dressing: While the peaches grill, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl until emulsified.
  6. Assemble the base: Spread the arugula on a large platter. Drizzle with about half the dressing and toss gently.
  7. Add the peaches and burrata: Arrange the grilled peaches cut-side up over the greens. Tear the burrata into pieces and nestle between the peaches.
  8. Finish and serve: Drizzle the remaining dressing over everything. Sprinkle with torn basil leaves, toasted pine nuts, and a generous pinch of flaky sea salt and cracked black pepper. Finally, drizzle the balsamic glaze in a zigzag pattern over the top. Serve immediately.

Notes

For best results, let burrata come to room temperature before serving. Toast nuts in a dry skillet for 2-3 minutes. Make balsamic glaze ahead and store in fridge for up to 2 weeks. Don’t overcook peaches—they should be tender but firm. Serve immediately for optimal texture contrast.

Nutrition

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

Find it online: https://gleamgulp.com/best-grilled-peach-and-burrata-salad-with-balsamic-glaze/