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Fresh Grilled Peach Burrata Salad Recipe with Easy Balsamic Reduction

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A vibrant summer salad featuring smoky grilled peaches, creamy burrata cheese, peppery arugula, and a tangy balsamic reduction. This quick and easy recipe is perfect for entertaining or a light meal.

Ingredients

Scale
  • 4 fresh peaches, firm but ripe, halved and pitted
  • 8 ounces (225 grams) burrata cheese
  • 4 cups (120 grams) arugula
  • 1/2 cup (120 ml) balsamic vinegar
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) honey
  • A handful of fresh basil leaves, roughly chopped
  • Salt to taste (preferably flaky sea salt)
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the balsamic reduction: Pour 1/2 cup (120 ml) balsamic vinegar and 1 tablespoon (15 ml) honey 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 10–15 minutes. Transfer to a bowl and let cool.
  2. Preheat your grill or grill pan to medium-high heat.
  3. Slice and grill the peaches: Halve and pit 4 ripe peaches. Brush cut sides lightly with olive oil. Place cut side down on the grill and cook 3–4 minutes per side until grill marks appear and peaches soften slightly but hold shape. Remove and let cool for a minute.
  4. Prepare the salad base: In a large bowl, combine 4 cups (120 grams) arugula and roughly chopped fresh basil leaves. Drizzle with 2 tablespoons (30 ml) extra virgin olive oil, season with salt and freshly ground black pepper, and toss gently.
  5. Assemble the salad: Arrange grilled peach halves over the dressed arugula. Tear or slice burrata cheese into chunks and scatter on top. Drizzle cooled balsamic reduction evenly over the salad. Finish with a sprinkle of flaky sea salt and fresh black pepper to taste.
  6. Serve immediately to enjoy the contrast of warm grilled peaches and cool burrata.

Notes

Use ripe but firm peaches to avoid mushiness. Oil grill grates well to prevent sticking. Watch balsamic reduction closely to avoid burning. Burrata should be fresh and cold. For dairy-free, substitute burrata with marinated tofu or cashew cheese. Balsamic reduction can be made a day ahead and stored refrigerated for up to one week.

Nutrition

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

Find it online: https://grubella.com/fresh-grilled-peach-burrata-salad-recipe-with-easy-balsamic-reduction/