Summer Grilled Peach and Burrata Salad with Fresh Basil
This easy American side dish features juicy grilled peaches paired with creamy burrata cheese, fresh basil, and a simple balsamic glaze. Ready in under 30 minutes, it's perfect for a light summer lunch or dinner accompaniment.
Ingredients
Check ingredients as you go.
- Salad
- Dressing
Let’s make it
Grilling
Preheat a grill or grill pan to medium-high heat.
Preparation
Brush the peach halves with 1 tablespoon of olive oil and season lightly with salt and black pepper.
Grilling
Place peaches cut side down on the hot grill. Grill for 3-4 minutes until grill marks appear and peaches are slightly softened. Flip and grill for another 2 minutes. Remove and let cool slightly.
Assembly
Arrange grilled peach halves on a serving platter. Tear burrata into pieces and scatter over the peaches.
Assembly
Scatter fresh basil leaves over the salad. Drizzle remaining 1 tablespoon olive oil and balsamic glaze evenly over the top. Season with additional salt and freshly ground black pepper to taste.
Serving
Serve immediately as a refreshing summer side dish or light lunch accompaniment.
Tips & notes
Use ripe but firm peaches for best grilling results. If balsamic glaze is unavailable, reduce balsamic vinegar gently with a bit of honey to thicken. Serve immediately for freshest flavor and texture.
Saving it for later
Store any leftover salad covered in the refrigerator for up to 1 day. Burrata texture may change and peaches can soften further, so this dish is best enjoyed fresh.
Reheating
This salad is best served cold or at room temperature. Do not reheat as burrata cheese will lose its creamy texture.
