Fresh Grilled Peach and Burrata Salad with Easy Balsamic Reduction
A fresh and simple salad featuring smoky grilled peaches, creamy burrata cheese, and a homemade balsamic reduction. Perfect for summer, this quick and easy dish balances sweet, tangy, and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
- 4 ripe but firm fresh peaches, halved or cut into thick wedges
- 8 ounces (225 grams) burrata cheese, drained and at room temperature
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup (120 ml) balsamic vinegar
- 1 tablespoon honey or maple syrup
- A handful of fresh basil leaves, torn or thinly sliced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: toasted pine nuts or chopped walnuts for crunch
- Optional: fresh lemon juice, for brightness
Instructions
- Prepare the balsamic reduction: Pour 1/2 cup balsamic vinegar and 1 tablespoon honey or maple syrup into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until thickened and coats the back of a spoon, about 10 to 12 minutes. Remove from heat and let cool.
- Prep the peaches: Rinse and dry peaches. Slice in halves or thick wedges, removing pits. Lightly brush each piece with 1 tablespoon olive oil and season with sea salt and black pepper.
- Grill the peaches: Heat grill or grill pan over medium-high heat. Place peaches cut side down and grill for 3-4 minutes until grill marks appear and fruit softens slightly. Flip and grill the other side for 2-3 minutes. Peaches should be tender but not mushy.
- Assemble the salad: Arrange grilled peaches on a serving platter or plates. Tear burrata into chunks and scatter over peaches. Drizzle with remaining 1 tablespoon olive oil and the cooled balsamic reduction. Sprinkle torn basil leaves on top. Add freshly ground black pepper and optional toasted nuts.
- Final touches: Optionally squeeze fresh lemon juice over the salad. Serve immediately to enjoy the contrast of warm peaches and cool burrata.
Notes
Pat peaches dry before grilling if extra juicy to prevent flare-ups and improve caramelization. Do not rush the balsamic reduction; cook until it coats the back of a spoon for best flavor. Burrata should be at room temperature for easier handling and creamier texture. Substitute fresh mozzarella if burrata is unavailable, or use cashew cheese for a vegan option. Frozen or canned peaches can be used if dried well before grilling.
Nutrition
- Serving Size: About 2-3 slices of
- Calories: 220
- Fat: 16
- Carbohydrates: 14
- Fiber: 2
- Protein: 8
Keywords: grilled peach salad, burrata salad, balsamic reduction, summer salad, easy salad recipe, fresh peaches, grilled fruit salad