Name: Grilled Peach Burrata Salad with Honey Balsamic
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Italian
Ingredients: 3 ripe but firm peaches, halved and pitted; 1 tbsp neutral oil (avocado or canola); 2 balls (4 oz / 115g each) fresh burrata cheese, room temperature; 4 cups fresh baby arugula or mixed greens; 1/4 cup pine nuts or sliced almonds, toasted; Fresh basil leaves, torn; Flaky sea salt, to taste; Freshly cracked black pepper, to taste; 3 tbsp aged balsamic vinegar; 1.5 tbsp raw honey; 1/3 cup high-quality extra virgin olive oil; 1 tsp Dijon mustard; 1 small garlic clove, finely minced; Salt and black pepper, to taste

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Smoky, sweet, and indulgently creamy, Grilled Peach Burrata Salad with Honey Balsamic is the ultimate summer centerpiece dish. Grilling ripe peaches caramelizes their natural sugars, creating a warm, smoky contrast against rich, velvety burrata cheese, peppery arugula, toasted pine nuts, and a bright, homemade honey-balsamic dressing.

At inasrecipes.com, we love recipes that elevate simple seasonal produce into restaurant-quality meals using smart kitchen techniques.

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The Culinary Science: Maillard Reaction & Moisture Control

Grilling fruit and pairing it with soft cheese requires a balance of heat and moisture control:

Caramelization & Maillard Reaction: The high heat of the grill breaks down sucrose in peaches into simple sugars, causing caramelization and producing deep, complex notes that balance the peach’s natural acidity.
Temperature & Texture Dynamics: Cold burrata directly from the fridge can mute its delicate, buttery flavor. Letting the cheese sit at room temperature before serving releases its rich creaminess, creating a delicious contrast when paired with warm, caramelized peaches.

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Masterclass Recipe: Grilled Peach Burrata Salad with Honey Balsamic

Prep time: 15 mins | Cook time: 6 mins | Yield: 4 Servings

Ingredients

For the Salad:

3 ripe but firm peaches, halved and pitted
1 tbsp neutral oil (like avocado or canola) for brushing
2 balls (4 oz / 115g each) fresh burrata cheese, room temperature
4 cups fresh baby arugula or mixed greens
1/4 cup pine nuts or sliced almonds, toasted
Fresh basil leaves, torn for garnish
Flaky sea salt & freshly cracked black pepper to taste

For the Honey-Balsamic Dressing:

3 tbsp aged balsamic vinegar
1.5 tbsp raw honey
1/3 cup high-quality extra virgin olive oil
1 tsp Dijon mustard
1 small clove garlic, finely minced
Salt and black pepper to taste

Instructions

‫1.Whisk the Dressing:‏3 mins.

In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until emulsified.

‫2.Grill the Peaches:‏6 mins.

Preheat a grill or cast-iron grill pan over medium-high heat. Lightly brush the cut sides of the peach halves with neutral oil. Place cut-side down on the hot grill and cook undisturbed for 3 to 4 minutes until prominent grill marks appear. Flip and cook for another 1 to 2 minutes until slightly softened. Remove and slice each half into wedges.

‫3.Build the Salad Base:‏2 mins.

Arrange the fresh baby arugula across a large serving platter. Drizzle lightly with a spoonful of the honey-balsamic dressing and toss gently to coat.

‫4.Assemble & Serve:‏4 mins.

Nestle the warm grilled peach wedges into the greens. Tear open the balls of room-temperature burrata and place them around the platter. Top with toasted pine nuts and fresh basil leaves. Drizzle the remaining honey-balsamic dressing over the top and finish with flaky sea salt and cracked black pepper.

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Frequently Asked Questions (FAQ)

What kind of peaches should I use?

Use ripe but slightly firm peaches (yellow or white Freestone peaches work best). Avoid overly soft or mushy peaches, as they will release too much juice, stick to the grill grates, and fall apart. Freestone varieties make pitting and slicing much easier than Clingstone varieties.

How do I prep the burrata?

Remove the burrata from its liquid container about 20 to 30 minutes before assembling the salad to let it come to room temperature. Gently pat the balls dry with paper towels to prevent excess water from pooling on your platter, then tear them open by hand right over the salad to expose the creamy stracciatella center.

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Can I make the honey-balsamic dressing in advance?

Yes! You can make the honey-balsamic dressing up to 1 week in advance. Store it in an airtight glass jar in the refrigerator. Before using, let it sit at room temperature for 10 minutes (to soften the olive oil) and shake vigorously to re-emulsify.

What other ingredients pair well with this salad?

This salad is incredibly versatile! Excellent additions include:

Proteins: Thin slices of Prosciutto di Parma or grilled chicken breast.
Nuts & Seeds: Candied pecans, walnuts, or pistachios instead of pine nuts.
Fruits & Acid: Fresh blackberries, raspberries, or sliced heirloom tomatoes for a Caprese twist.
Cheeses: Goat cheese or crumbled feta if burrata is unavailable.