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Fresh Grilled Peach Caprese Salad with Creamy Burrata

fresh grilled peach caprese salad - featured image
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A quick and easy summer salad featuring smoky grilled peaches paired with creamy burrata, heirloom tomatoes, and fresh basil, drizzled with a tangy balsamic reduction.

Ingredients

Scale
  • 3–4 ripe but firm fresh peaches (freestone varieties preferred)
  • About 2 cups heirloom tomatoes, sliced
  • 8 ounces creamy burrata cheese
  • 1 cup fresh basil leaves, gently torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon balsamic vinegar (for reduction)
  • 1 teaspoon honey (optional, for balsamic reduction)
  • Sea salt to taste
  • Cracked black pepper to taste
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your grill or grill pan to medium heat (about 350°F/175°C).
  2. Rinse and dry peaches, slice each peach in half and remove the pit. Cut each half into 3-4 thick slices (about ½ inch thick), keeping the skin on.
  3. Lightly brush peach slices with olive oil to prevent sticking. Grill peaches for 2-3 minutes per side until grill marks appear and peaches soften slightly.
  4. While peaches grill, slice heirloom tomatoes into ¼-inch thick rounds and set aside on a platter.
  5. Make the balsamic reduction by combining 1 tablespoon balsamic vinegar and 1 teaspoon honey in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until thickened to a syrupy consistency. Remove from heat and let cool.
  6. Arrange tomato slices on a serving platter. Top with grilled peach slices and torn burrata chunks. Scatter fresh basil leaves over the top.
  7. Drizzle the salad with extra virgin olive oil, lemon juice, and the balsamic reduction. Season generously with sea salt and cracked black pepper.
  8. Let the salad rest for 5 minutes at room temperature before serving to allow flavors to marry.

Notes

Let burrata sit at room temperature for 10 minutes before assembling to soften. Brush peaches lightly with olive oil to prevent sticking and watch carefully to avoid burning. The balsamic reduction should be simmered on low heat and removed as soon as it thickens to syrup consistency. Salad is best served at room temperature. Leftovers can be stored in the refrigerator for up to 24 hours; add fresh basil before serving again.

Nutrition

Keywords: grilled peach salad, caprese salad, burrata salad, summer salad, easy salad recipe, grilled fruit, balsamic reduction

Find it online: https://vexifood.com/fresh-grilled-peach-caprese-salad-recipe-easy-summer-burrata-delight/