Grilled Peach Burrata with Honey

The first time I tossed peaches on the hot grill I expected a mess but got a cloud of caramelized sweetness that changed summer salads forever.

I served this at a spontaneous backyard supper and neighbors kept returning for more which turned a simple weeknight into a small celebration.

Ingredients

• 3 ripe peaches: Choose fruit that yields slightly to pressure so they caramelize without falling apart
• 4 cups arugula or mixed baby greens: Peppery greens balance the fruit and hold up well to a light drizzle
• 1 small handful fresh basil leaves: Tear them so the aroma lifts the salad
• 2 balls fresh burrata about 200 g total: Soft chilled burrata brings the creaminess that ties everything together
• 2 tbsp extra virgin olive oil plus more for drizzling: Use good oil for flavor and to prevent sticking on the grill
• 2 tbsp honey: A thin drizzle enhances the peaches without overwhelming them
• 1 tbsp balsamic glaze: Adds tang and a glossy finish
• Flaky sea salt to taste: Finish with texture and bright saltiness
• Freshly ground black pepper to taste: A quick grind adds warmth and contrast

Instructions

Get the grill ready:

Preheat a grill or grill pan over medium high heat and oil the grate lightly so the peaches do not stick.

Brush and char the peaches:

Brush peach halves with olive oil and place cut side down on the hot grill for 2 to 3 minutes per side until you see char marks and softened flesh.

Slice and arrange:

Let the peaches cool slightly then slice each half into wedges and spread the greens on a large platter to catch the juices.

Add the burrata:

Tear the burrata and nestle pieces among the peaches so creamy centers mingle with the fruit.

Dress the salad:

Scatter basil leaves then drizzle honey and balsamic glaze over the top for a sweet and tangy lift.

Finish and serve:

Give a light drizzle of olive oil then season with flaky sea salt and freshly ground black pepper and serve immediately.

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At a small dinner this salad became the reason people lingered and the leftovers were the first thing gone the next morning.

When to serve this

This is at its best in warm weather for a light lunch starter or as part of a relaxed al fresco dinner where fresh flavors shine.

Variations to try

Try nectarines or plums if peaches are not quite ripe and add toasted pistachios or almonds for a pleasing crunch.

Serving tips and last minute notes

Dress the salad at the last minute so the greens stay crisp and the peaches keep their texture

• Toast nuts ahead of time to add warm crunch
• Warm burrata briefly for an even creamier center
• Serve within 15 minutes of dressing for best texture

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Enjoy this easy salad that pairs beautifully with a crisp white or rosé and makes simple meals feel special.

Common Questions

→ How do I choose peaches for grilling?

Pick ripe but firm peaches that yield slightly to gentle pressure. Overripe fruit will become too soft on the grill; slightly underripe will hold shape and develop a sweet, caramelized exterior.

→ Can I substitute burrata with another cheese?

Yes — fresh mozzarella or torn mozzarella di bufala offer a similar milky texture, while ricotta salata adds salty contrast. Burrata’s creamy center is unique, so add it fresh just before serving.

→ How far ahead can I grill the peaches?

Grill peaches up to 2 hours ahead and keep them at room temperature covered lightly. Rewarm briefly on the grill over medium heat if you prefer them warm, then assemble just before serving to preserve burrata texture.

→ What additions enhance texture and flavor?

Toasted pistachios, sliced almonds or crunchy seeds add texture. A sprinkle of flaky sea salt and a touch more balsamic glaze amplify sweet-savory contrast; fresh basil lifts the dish with herbal brightness.

→ Any tips to keep the burrata intact?

Handle burrata gently and tear it with your hands rather than slicing. Add it to the salad just before serving and avoid heavy drizzling so the delicate center maintains its creamy texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a chilled rosé complements the fruit and creamy cheese—look for wines with bright acidity to balance honey and balsamic notes.