Grilled Peach Burrata Summer Salad With Honey
There is something about grilling peaches that completely transforms them. The heat coaxes out their natural sweetness, gives them a little caramelized char, and turns a simple piece of fruit into something that feels genuinely special.
This recipe is one I come back to every single summer, and for good reason. It takes almost no effort, uses ingredients you can grab at any grocery store, and looks beautiful on the table. Let's create something worth slowing down for.
Grilled Peach Burrata Summer Salad With Honey
Sweet grilled peaches, creamy burrata, and a drizzle of honey come together in the easiest summer salad you'll make all season.
Ingredients
- 4 ripe but firm peaches, halved and pitted , yellow or white both work
- 8 oz fresh burrata cheese , two 4 oz balls
- 3 tablespoons olive oil, divided
- 3 tablespoons honey , good quality, local if you can find it
- 5 oz baby arugula
- 1 tablespoon balsamic vinegar
- 1 teaspoon flaky sea salt , like Maldon
- 1 teaspoon freshly cracked black pepper
- 1 handful fresh basil leaves , torn by hand
- 1 tablespoon fresh lemon juice , about half a lemon
Instructions
Tips & Notes
- Choose peaches that are ripe but still firm. An overripe peach will fall apart on the grill, while a firm one holds its shape and gets beautifully caramelized.
- Pull the burrata out of the refrigerator about fifteen minutes before serving. Room temperature burrata is creamier and more flavorful than cold burrata.
- If you do not have a grill, a cast iron skillet or grill pan on your stovetop works perfectly. Just make sure it is very hot before the peaches go in.
- Add some texture by scattering a small handful of toasted walnuts or pecans over the finished salad. It makes this recipe feel even more complete.
- Serve this salad right away. Once the burrata is torn and the honey is drizzled, it is at its best within about ten minutes.
Nutrition per serving · estimated
Why Grilling the Peaches Makes All the Difference
You could absolutely use raw peaches in this salad and it would taste good. But the grill does something to them that raw fruit just cannot replicate. The high heat concentrates the sugars, softens the texture, and adds a subtle smokiness that plays beautifully against the cool, milky burrata.
We are not trying to cook the peaches all the way through here. The goal is char and warmth on the outside while the inside stays juicy and tender. Four to five minutes cut-side down is really the sweet spot for most peaches.
Making This Salad Your Own
This recipe is a wonderful base for experimentation. Swap the arugula for butter lettuce if you want something milder, or add thin slices of prosciutto across the top for a salty, savory contrast that works incredibly well with the honey.
You will also find that different honeys change the whole personality of the salad. A light wildflower honey keeps things delicate, while a darker buckwheat honey adds a deeper, more complex sweetness. Either way, do not skip it. That final drizzle ties every element together.
