Grilled Peach and Burrata Salad

An overhead image of this salad with peaches and burrata on a plate with basil and a blue and white striped napkin around it.

Grilled Peach and Burrata Salad

This grilled peach and burrata salad recipe is an easy twist on a traditional Caprese salad. It's super simple to throw together with peaches, Burrata cheese, basil, and balsamic vinegar and is a light and delicious appetizer or side dish for the summer! Prepped and ready in just 20 minutes.

Course Appetizer, Entree, Lunch, Main dish, Side Dish, Vegetarian

Cuisine appetizer, Dessert, Healthy, Light, Salad, side dish, Summer, vegetarian

Diet Gluten Free, Low Calorie, Low Salt

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 77kcal

Author Jessy Freimann

Equipment

sharp knife
grill
Grill tongs

Ingredients

8-10 Fresh peaches ripe but not mushy
3 pieces Burrata cheese or fresh mozzarella if Burrata is not available
4 sprigs Basil cut to a chiffonade
2 Tablespoons Olive oil
2 Tablespoons Balsamic glaze or 1 Tablespoon balsamic vinegar
¼ teaspoon Coarse salt like Kosher or Malden
¼ teaspoon Fresh black pepper

Instructions

Prepare the grill by spraying it with non-stick olive oil cooking spray and preheat it to medium-high heat.
Cut the peaches into quarters leaving the skin on and carefully place them onto the grill.
Grill for about 5 minutes uncovered or until they have a decent amount of char (don't burn them!) and then turn the peaches and grill uncovered for a few more minutes on that side.
Remove the peaches to your serving platter and let them cool for a few minutes.
Once they're cooled, take your Burrata and carefully tear it into bite-size pieces. Scatter these throughout your platter of peaches.
Sprinkle on your basil.
Drizzle with olive oil and balsamic glaze.
Sprinkle with a little salt and pepper. Serve immediately and enjoy!

Video

Notes

Grill the peaches 10 minutes in advance so they have a chance to cool down. Then, all you'll have to do is throw in the burrata and the other finishing touches just before serving!

Don't overcrowd the grill. It's better to work in batches if you have to.

While I love the charred grill marks, it's important not to overdo it. J is the grill master in my house and always manages to do it perfectly! The char adds a nice smoky flavor but no one wants burnt peaches.

If you want a bit more to it, add some extra greens like arugula, baby spinach, or mixed greens to bulk up peaches and burrata and turn it into a nice, big salad.

Ingredients to prep ahead- Wash the basil.

Leftovers and storage- This doesn't store very well — the burrata will lose its creamy texture and the balsamic will cause the peaches and basil to break down. If you do have leftovers you don't want to toss, your best bet is to store the cheese and fruit separately and try your best to eat them the next day!

Nutrition