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Grilled Peach & Burrata Salad with Balsamic Glaze

A fresh and vibrant summer salad featuring sweet grilled peaches, creamy burrata, peppery arugula, and a tangy balsamic glaze. Perfect as a light meal or an elegant appetizer.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Balsamic Glaze
  • 1/2 cup Balsamic Vinegar
  • 1 tbsp Honey (or maple syrup)
For the Grilled Peaches
  • 3 large Peaches ripe but firm, halved and pitted
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For the Salad Assembly
  • 5 oz Baby Arugula
  • 2 balls Burrata Cheese (8 oz each), drained
  • 4 slices Prosciutto optional, thinly sliced
  • 1/4 cup Fresh Basil fresh, torn
  • 1/4 cup Toasted Pecans or Pistachios roughly chopped, optional

Equipment

  • Grill Pan
  • Large mixing bowl
  • Whisk
  • Small Saucepan

Method
 

Prepare the Balsamic Glaze
  1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat. Reduce heat to low and cook for 5-8 minutes, or until the glaze thickens enough to coat the back of a spoon. It will thicken further as it cools. Set aside.
Grill the Peaches
  1. Preheat a grill pan or outdoor grill to medium-high heat. Brush the cut sides of the peach halves with 1 tbsp olive oil and season lightly with salt and pepper.
  2. Place the peaches cut-side down on the hot grill. Grill for 3-4 minutes per side, until soft and slightly charred with distinct grill marks. Remove from grill and let cool slightly, then slice each half into 2-3 wedges.
Assemble the Salad
  1. In a large shallow bowl or platter, arrange the baby arugula as a base. Tear the burrata balls into rustic pieces and scatter them artfully over the arugula.
  2. Distribute the warm grilled peach wedges evenly over the salad. If using, tear prosciutto slices and tuck them amongst the peaches and burrata for a savory contrast. Sprinkle generously with fresh torn basil and toasted nuts (if using).
Serve
  1. Drizzle the prepared balsamic glaze generously over the entire salad just before serving. Serve immediately and enjoy!

Notes

For best results, use ripe but firm peaches that hold their shape well on the grill. The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently or let come to room temperature before serving for easier drizzling. This salad is best enjoyed fresh.