Print

Fresh Grilled Peach Burrata Salad Recipe with Easy Balsamic Reduction

Fresh Grilled Peach Burrata Salad - featured image
Print Recipe

A quick and easy summer salad featuring juicy grilled peaches, creamy burrata, peppery greens, and a syrupy balsamic reduction that creates a perfect balance of flavors.

Ingredients

Scale
  • 3–4 ripe peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 4 cups arugula or mixed greens
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • A handful fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup toasted pine nuts or sliced almonds

Instructions

  1. Prepare the balsamic reduction by pouring 1/2 cup balsamic vinegar into a small saucepan. Add 1 tablespoon honey. Bring to a gentle simmer over medium heat, stirring occasionally. Let it reduce for about 10-15 minutes until it thickens to a syrupy consistency that coats the back of a spoon. Remove from heat and set aside to cool.
  2. Preheat the grill or grill pan to medium-high heat. Brush the peach halves lightly with 1 tablespoon olive oil to prevent sticking.
  3. Place peaches cut side down on the grill. Grill for 3-4 minutes until char marks appear and peaches are slightly softened. Flip and grill the skin side for another 2 minutes. Remove and let cool slightly.
  4. While peaches grill, toss the arugula or mixed greens with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper in a mixing bowl.
  5. Arrange the dressed greens on a serving platter. Tear the grilled peaches into bite-sized pieces or leave halves whole and scatter over the greens. Tear the burrata into chunks and distribute evenly.
  6. Drizzle the balsamic reduction generously over the salad. Sprinkle torn fresh basil leaves and optional toasted pine nuts or almonds on top. Add a final grind of black pepper if desired.
  7. Serve immediately to enjoy the creamy burrata and juicy peaches at their best.

Notes

Make the balsamic reduction a day ahead and store in the fridge; warm slightly before using. Use firm peaches for grilling to avoid mushiness. Burrata is delicate—tear by hand to keep texture. If no grill is available, roast peaches at 425°F for 8-10 minutes or pan-sear on medium heat.

Nutrition

Keywords: grilled peach salad, burrata salad, balsamic reduction, summer salad, easy salad recipe, fresh peaches, healthy salad

Find it online: https://vexifood.com/fresh-grilled-peach-burrata-salad-recipe-with-easy-balsamic-reduction/