Grilled Peach Burrata Honey Salad (Printable)

Grilled peaches, burrata, honey, and basil unite for a bright, summery Mediterranean-inspired salad.

# 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 ounces 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 Make:

01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the peach halves with olive oil.
02 - Place the peach halves cut-side down on the hot grill. Grill for 2 to 3 minutes on each side until char marks develop and the peaches soften. Remove from heat and let cool slightly, then slice each half into wedges.
03 - Spread the arugula or mixed baby greens evenly on a large serving platter.
04 - Arrange the grilled peach slices over the greens. Tear the burrata cheese into pieces and nestle them among the peaches.
05 - Scatter fresh basil leaves on top. Drizzle with honey and balsamic glaze, followed by a final drizzle of olive oil. Season with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The smoky blush on grilled peaches turns a simple salad into something conversation-starting.
  • It feels fancy but is ridiculously low effort—no oven sweat, just sun and sizzle.
02 -
  • If you grill the peaches too long they turn mushy and sticky—keep a close eye and pull them just as grill marks appear.
  • Tearing the burrata by hand instead of slicing means you get those luscious, creamy pockets in every bite.
03 -
  • Let the peaches cool just enough so the burrata doesn’t melt away instantly—you want the contrast of warm and cool.
  • A drizzle of really good olive oil makes every bite taste like pure Mediterranean sunshine.
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