Grilled Peach Burrata Honey Salad

Grilled peaches, burrata, basil, and honey create a vibrant salad for effortless summer entertaining.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pits removed

02 - 4 cups baby arugula or mixed baby greens

03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (approximately 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus additional for drizzling

06 - 2 tablespoons honey

07 - 1 tablespoon balsamic glaze

08 - Flaky sea salt, as needed

09 - Freshly ground black pepper, as needed

# Method:

01 - Heat a grill or grill pan to medium-high. Lightly brush peach halves with olive oil on both sides.

02 - Place peach halves cut-side down onto the hot grill. Cook for 2–3 minutes per side until surfaces are lightly caramelized and flesh is softened. Transfer peaches to a plate and allow to cool slightly, then slice into wedges.

03 - Spread arugula or mixed greens evenly over a large salad platter.

04 - Tear burrata balls gently and distribute pieces among the greens and grilled peaches.

05 - Scatter fresh basil leaves over the salad.

06 - Drizzle honey and balsamic glaze across the surface. Finish with a touch of olive oil, flaky sea salt, and freshly ground black pepper. Serve promptly.

# Expert Advice:

01 -

The peaches transform into caramelized jewels that make every bite pop with sweet and smoky flavor.
Burrata turns creamy bliss into a centerpiece, and the honey-balsamic drizzle is a finishing touch you won't want to skip.

02 -

If you grill the peaches too long, they turn mushy and lose their charm—stick close by and flip at the right time.
Tearing burrata instead of slicing yields creamy pockets that blend beautifully into salads—it's a trick I only learned after a few messy experiments.

03 -