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Fresh Grilled Peach and Burrata Salad with Balsamic Reduction

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A quick and easy summer salad featuring smoky grilled peaches, creamy burrata cheese, and a tangy-sweet balsamic reduction. Perfect for light meals or summer gatherings.

Ingredients

Scale
  • 3 large ripe peaches, halved and pitted
  • 8 ounces (225g) burrata cheese, room temperature
  • 4 cups (about 100g) baby arugula or mixed greens, washed and dried
  • 2 tablespoons extra-virgin olive oil
  • 1 cup (240ml) balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Fresh basil leaves, a small handful for garnish (optional)

Instructions

  1. Prepare the balsamic reduction: Pour 1 cup (240ml) of balsamic vinegar and 1 tablespoon of honey or brown sugar into a small saucepan. Heat over medium heat until it simmers, then reduce to low and let it gently bubble for about 10-15 minutes. Stir occasionally until the mixture thickens and coats the back of a spoon. Be careful not to let it burn. Set aside to cool.
  2. Rinse and dry the peaches. Cut each peach in half and remove the pit carefully. Brush each peach half lightly with 1 tablespoon of extra-virgin olive oil.
  3. Heat the grill pan or skillet over medium-high heat until very hot, about 3-5 minutes.
  4. Place the peach halves cut-side down on the pan. Grill for about 3-4 minutes until dark grill marks appear and peaches start to soften. Flip and grill the skin side for another 2 minutes. Remove from heat and let cool slightly.
  5. In a large bowl, toss the baby arugula or mixed greens with the remaining 1 tablespoon of olive oil, a pinch of sea salt, and freshly cracked black pepper. Arrange the greens on a serving plate.
  6. Slice the grilled peaches into wedges or leave halves whole and place them atop the greens.
  7. Tear the burrata into bite-sized pieces and scatter over the salad.
  8. Drizzle the balsamic reduction over the salad and garnish with fresh basil leaves.
  9. Add an extra pinch of sea salt and cracked pepper to taste. Serve immediately.

Notes

Use ripe but firm peaches to avoid mushy texture. Do not overcrowd the grill pan to ensure proper searing. Let burrata come to room temperature for best flavor. Pat peaches dry if extra juicy to avoid excess moisture on the pan. Stir balsamic reduction frequently to prevent burning.

Nutrition

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

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