Sweet & Sunny: A Peachy Burrata Moment

There’s something magical about peaches meeting the grill: a kiss of heat unlocks their honeyed brightness, while burrata drapes the greens in velvet richness. This Grilled Peach Burrata Salad is light enough for a weeknight yet fancy enough for a Pinterest-worthy brunch. It’s the kind of dish that makes you smile as you stack greens, creamy cheese, and glossy fruit into one gorgeous bowl.

With a honey balsamic drizzle tying everything together, it feels indulgent without being heavy. Quick to put together, hugely satisfying, and utterly season-appropriate, it’s the kind of recipe you’ll return to when the sun comes out and you want something fresh, vibrant, and shareable.

Ingredients

2 ripe peaches — halved and pitted; grilling concentrates their sweetness and adds a smoky edge. Swap with nectarines or ripe apricots if peaches aren’t in season.
8 oz burrata — a creamy center that mozzarella can’t quite match. If burrata isn’t available, try fresh mozzarella or chèvre for a lighter texture.
4 cups mixed greens or arugula — a bright base that soaks up oils and dressing. Swap with baby spinach for a milder bite.
1/4 cup fresh basil leaves — torn for quick aroma; mint can work for a cooler finish.
2 tbsp extra-virgin olive oil — a touch to season greens and guard against dryness. Use a high-quality oil for best flavor.
1–2 tsp honey — balances the acidity of the balsamic; adjust to taste.
2 tbsp balsamic vinegar, reduced to glaze — the glossy, fruit-like drizzle that ties the dish together. Store-bought glaze is fine if you’re short on time.
Salt and freshly ground black pepper — to wake the flavors and finish with a spark.
Optional: toasted almonds or pistachios — for a crisp contrast to the creamy burrata.
Optional: prosciutto or jamón slices — adds a savory, salty punch for non-vegan eaters.

Instructions

Preheat a grill or grill pan to medium-high. Lightly brush the peach halves with olive oil and a pinch of salt. Toss the greens with a tiny splash of olive oil and a pinch of salt to lightly season.
Grill the peaches cut-side down for about 2–3 minutes, until you see bold grill lines and the fruit releases a sweet aroma. Flip and grill for another 1–2 minutes just until the edges caramelize. Remove and let cool slightly.
Plate: spread greens on bowls, then tear burrata into large pieces and nestle atop the greens. Top with the warm peach halves and torn basil leaves for a fragrant, colorful look.
Make the drizzle: whisk balsamic reduction with honey in a small bowl until glossy. Taste and adjust with a touch more honey if you like sweeter notes or a splash of water if it’s too thick.
Finish: drizzle the honey-balsamic over the salad, scatter almonds or pistachios if using, and finish with a final light crack of black pepper. Serve immediately so the burrata stays luxuriously soft.

Tips & Variations

Make-ahead idea: Grill peaches and prep greens up to a day in advance. Assemble the salad just before serving and add burrata at the last minute for the creamiest bite.
Protein twists: Add grilled chicken, shrimp, or chickpeas to turn this into a fuller entrée salad.
Flavor twists: Swap basil for mint or arugula for extra pepper; sprinkle a few chili flakes for a subtle kick.
Gluten-free and dairy-friendly swaps: This dish is naturally gluten-free. For dairy-free versions, replace burrata with sliced avocado or a creamy vegan cheese alternative, though you’ll lose that classic burrata texture.
Texture play: Add toasted nuts for crunch or swap greens for a peppery radicchio to deepen flavor.
Storage tips: Keep the drizzle and burrata separate until serving to prevent greens from getting soggy. Refrigerate components in airtight containers for up to 2 days.

Serving Suggestions

This salad shines as a light main or a bright side. Pair it with a crusty loaf, grilled vegetables, or a simple grain like farro or quinoa for a heartier meal.

Wine pairing: A chilled Sauvignon Blanc or a dry rosé complements the peachy sweetness and burrata’s creaminess.
Make-it-a-meal ideas: Serve alongside lemon-herb chicken, grilled asparagus, or a quick barley salad for a complete plate.
Presentation tips: Arrange greens in a shallow bowl, nest burrata on top, fan peach slices around, and drizzle in a zigzag pattern for a restaurant-worthy look.

FAQs

Can I make this ahead of time?

Yes. Grill the peaches and prep the greens up to a day in advance. Keep burrata separate and add it right before serving to maintain its creaminess. The honey-balsamic glaze can be whisked together in advance and stored in the fridge for up to 3 days.

What cheese substitutions work if I can’t find burrata?

Fresh mozzarella or chèvre can work as a stand-in, though you’ll lose some of that luxurious melt-in-mouth texture. For a dairy-free version, try sliced avocado or a creamy cashew cheese alternative, keeping in mind it won’t be a perfect substitute.

How should I adjust the honey balsamic drizzle?

Taste as you whisk. If you prefer more tartness, add a splash more balsamic; for extra sweetness, add a touch more honey. If the glaze thickens too much, whisk in a teaspoon of warm water until it reaches a pourable consistency.

Is this gluten-free?

Yes. All components are naturally gluten-free, as long as you choose gluten-free ingredients for any add-ins (like crostini or croutons) if you want them.

How do I store leftovers and reheat without soggy greens?

Store leftovers by keeping the greens, peaches, burrata, and drizzle separate. Assemble just before serving. Burrata doesn’t reheat well, so it’s best enjoyed fresh. If you must reuse, add burrata and peaches to cold greens for a lighter reprise.

Can I turn this into a pasta salad?

Definitely. Toss cooked, cooled pasta (like farfalle or orecchiette) with torn burrata, grilled peaches, and greens. Drizzle with the honey-balsamic glaze and finish with fresh herbs for a peachy, creamy pasta salad.

Final Thoughts

There’s no wrong way to love this salad: it’s bright, comforting, and adaptable. Grilled peaches bring a caramel-kissed sweetness, burrata adds velvet richness, and a honeyed balsamic glaze ties it all together in one glossy, irresistible bite. Save this recipe for sunny days, share it with friends, and keep the ingredients on hand for a quick, stunning meal that looks as good as it tastes.