Grilled Peach Burrata Honey (Printable)

Charred peaches, burrata, honey, and greens create a vibrant, summer-ready dish bursting with Mediterranean flair.

# What You'll 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 (approximately 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus additional 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 It:

01 - Preheat a grill or grill pan to medium-high heat. Lightly brush peach halves with olive oil.
02 - Set peaches cut-side down on the hot grill. Cook for 2 to 3 minutes per side until lightly charred and tender. Remove and allow to cool briefly. Slice each half into wedges.
03 - Arrange arugula or mixed greens on a large serving platter. Scatter grilled peach slices evenly over the greens.
04 - Tear the burrata and position pieces among the peaches.
05 - Scatter basil leaves across the salad. Drizzle with honey and balsamic glaze. Add a final drizzle of olive oil, season with flaky sea salt and black pepper, and serve immediately.

# Expert Suggestions:

01 -
  • This salad is secretly simple—the grilled peaches transform into silky bites that feel gourmet without much effort.
  • Burrata melds with the honey and balsamic so each forkful is unexpectedly luscious, making it an instant crowd pleaser.
02 -
  • If you rush grilling, the peaches stick and tear—patience gives you those beautiful caramelized marks.
  • Adding honey before the burrata can make the cheese slick and hard to place—always finish with honey after cheese and greens are assembled.
03 -
  • Spritz peaches with a little lemon juice if they're very ripe—it helps them hold up on the grill.
  • Stagger layering salad ingredients for an elegant, rustic look—there's no right or wrong way, just what feels beautiful to you.
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