Grilled Peach Burrata Honey Salad (Printable)

Caramelized peaches, burrata, and honey make a vibrant, summery salad, ideal for gatherings or outdoor dining.

# What You 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 (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

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat. Lightly coat peach halves with olive oil.
02 - Place peaches cut-side down on the hot grill. Grill each side for 2 to 3 minutes until lightly charred and softened. Remove and allow to cool slightly, then slice each half into wedges.
03 - Arrange arugula or mixed baby greens on a large serving platter.
04 - Scatter grilled peach slices over the greens. Tear burrata balls and gently distribute pieces among the peaches.
05 - Scatter basil leaves atop the salad. Drizzle with honey and balsamic glaze.
06 - Drizzle with additional olive oil as desired. Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • The grilled peaches bring out a flavor so rich you’ll want to claim you invented it.
  • Burrata makes every bite creamy enough to feel like a treat, which is probably why it’s become my go-to for summer gatherings.
02 -
  • If your peaches are too firm, they won’t soften enough to pick up those caramel grill marks.
  • Letting the burrata come to room temperature before tearing keeps it creamy, not rubbery.
03 -
  • Use a grill pan if it rains; skillet-seared peaches work just as well inside.
  • Brush peaches lightly with oil—too much and they’ll slip off the grill.
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