Grilled Peach and Burrata Salad – Perfect for Light and Healthy Meals
Picture this: juicy peaches kissed by fire, creamy burrata that oozes like a Instagram dream, and a drizzle of honey that makes everything better.
This isn’t just a salad—it’s a flavor explosion that’ll make your taste buds throw a party. Why settle for basic greens when you can have sweet, smoky, and creamy perfection in one bite?
If your idea of salad is sad lettuce, prepare to be upgraded. This dish is so good, it might just upstage your main course.
Ready to make your kitchen the hottest spot of the summer?
Why This Recipe Slaps
The magic lies in the contrast. Grilled peaches bring smoky sweetness, while burrata delivers rich, buttery creaminess.
Add a tangy balsamic glaze, crunchy nuts, and fresh basil, and you’ve got texture, flavor, and color in every forkful.
It’s fancy enough to impress guests but easy enough to whip up in minutes. Plus, it’s vegetarian, gluten-free, and borderline addictive.
Quick Stats
- Servings: 4
- Prep time: 10 minutes
- Cooking time: 5 minutes
- Calories per serving: ~320
Grilled Peach and Burrata Salad – Perfect for Light and Healthy Meals
Course: Dinner, Vegetarian4
servings10
minutes5
minutes350
kcalIngredients
ripe peaches, halved and pitted
burrata cheese
arugula or mixed greens
balsamic glaze
honey
toasted walnuts or pecans
Fresh basil leaves, for garnish
Olive oil, for brushing
Salt and pepper, to taste
Step-by-Step Instructions
- Heat the grill or grill pan to medium–high. Brush peach halves with olive oil to prevent sticking.
- Grill the peaches cut-side down for 2–3 minutes until char marks appear. Flip and grill for another 1–2 minutes.
- Arrange the greens on a platter. Tear burrata into chunks and scatter over the greens.
- Add the grilled peaches, drizzle with honey and balsamic glaze, then sprinkle with nuts, basil, salt, and pepper.
- Serve immediately before someone steals your portion.
Storage Instructions
This salad is best eaten fresh, but if you must store it, keep the components separate. Grilled peaches last in the fridge for 1–2 days (reheat lightly). Burrata stays fresh in its liquid for up to 3 days.
Assemble just before serving to avoid soggy greens.
Why You Should Make This
It’s a nutrient-packed crowd-pleaser. Peaches deliver vitamins A and C, burrata offers protein and calcium, and greens add fiber. Plus, it’s a sneaky way to eat something healthy that tastes like dessert.
Win-win.
Nutrition Facts (Per Serving)
- Calories: 320
- Fat: 18g
- Carbs: 28g
- Protein: 10g
- Fiber: 3g
Common Mistakes to Avoid
- Overcooking peaches: They turn mushy. Aim for caramelized, not collapsed.
- Skipping the nuts: Texture matters. Don’t be lazy.
- Using unripe peaches: Hard peaches won’t grill or taste right.
Trust us.
Alternatives
No burrata? Try fresh mozzarella or goat cheese. Not into peaches?
Use nectarines or figs. Vegan? Swap burrata for cashew cheese.
Allergic to nuts? Seeds work too. IMO, the recipe is forgiving—just keep the sweet-creamy-tangy balance.
FAQs
Can I use canned peaches?
Please don’t.
Fresh peaches grill better and taste infinitely superior. Canned peaches belong in smoothies, not this masterpiece.
What if I don’t have a grill?
A grill pan or even a broiler works. No flames?
No problem. Just get those char marks.
Can I make this ahead?
Prep components separately, but assemble last-minute. Burrata + greens + time = sad, soggy salad.
Final Thoughts
This salad is summer on a plate—minimal effort, maximum wow factor.
It’s the dish that’ll make you look like a gourmet chef while secretly being easier than ordering takeout. FYI, once you try it, there’s no going back to boring salads. Happy grilling!
