The warm, smoky aroma of grilled peaches wafts through the air, instantly transporting you to a summer evening filled with laughter and good company. This Grilled Peach Burrata Salad is not only incredibly easy to whip up in just 20 minutes, but it also brings restaurant-quality flavors straight to your kitchen. The combination of creamy burrata and sweet, caramelized peaches creates a delightful balance that will impress your guests.
This recipe is perfect for those looking to elevate their home dining experience, whether for a casual lunch or a sophisticated dinner. You can prepare the vinaigrette in advance, allowing you to enjoy the meal with minimal fuss when it’s time to serve.
Why You’ll Love This Recipe
- The grilling process caramelizes the peaches, enhancing their natural sweetness.
- Burrata adds a luxurious creaminess that contrasts beautifully with the juicy fruit.
- The fresh herbs in the vinaigrette provide a refreshing burst of flavor.
- This salad is versatile and can be served as an appetizer, side, or main dish.
What You’ll Need
Here’s everything you need to make this delightful salad.
For the Salad
- 2 ripe but firm peaches, preferably freestone
- 8 ounces burrata, at room temperature
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar or fresh lemon juice plus a pinch of sugar
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- Flaky sea salt, like Maldon
- Freshly cracked black pepper
For Serving
- Honey or balsamic glaze for drizzling
Use lemon juice if balsamic vinegar is not available.
Substitutions & Swaps
- Use mozzarella if burrata is unavailable.
- Swap out peaches for nectarines.
- Replace white balsamic vinegar with apple cider vinegar.
- Opt for arugula instead of mint for a peppery flavor.
How to Make It
Let’s get started on this vibrant salad!
Preheat
Preheat your grill pan or outdoor grill over medium-high heat for 5 minutes.
Halve the Peaches
Halve the peaches by cutting around the pit and twisting gently. Remove the pit and leave the skin on.
Make the Vinaigrette
In a small jar, combine the basil, mint, white balsamic vinegar (or lemon juice), olive oil, a pinch of salt, and a few turns of pepper. Put the lid on and shake hard for 15-20 seconds, until the herbs are broken down and everything is emulsified. Taste and adjust.
Grill the Peaches
Place the peach halves cut-side down on the hot grill. Don’t move them for 3-4 minutes to achieve distinct grill marks. Then flip and cook another 2 minutes on the skin side, until softened but retaining their shape.
Tear the Burrata
While the peaches are resting, tear the burrata into rough pieces (or leave whole). Place on your serving platter or in bowls.
Assemble the Salad
Arrange the grilled peach halves around and on top of the burrata. Drizzle the basil-mint vinaigrette generously over everything.
Finish and Serve
Finish with a generous pinch of flaky salt over the burrata and peaches. Add a few fresh basil leaves and mint sprigs on top. If using honey or balsamic glaze, drizzle that over now. Serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 1 day.
Freezer: No, the texture will be compromised.
Reheat: Not recommended; serve chilled.
Tips for Best Results
- Use firm peaches to ensure they hold their shape when grilled.
- Let burrata come to room temperature for optimal creaminess.
- Adjust the herbs in the vinaigrette to suit your taste preferences.
- Don’t rush the grilling process for the best caramelization.
Serving Suggestions
- Pair with a crisp white wine for a refreshing meal.
- Serve as a light lunch before a hearty dinner.
- Perfect as a side dish at summer barbecues.
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