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Overhead view of charred peach halves and torn burrata with basil leaves and balsamic drizzle on a marble platter.

Grilled Peach and Burrata Salad with Basil and Balsamic

Charred peach wedges and torn burrata over arugula, finished with basil, pine nuts, and a honey-balsamic drizzle.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 4 ripe but firm peaches (about 700 g); halved and pitted
  • 3 tbsp olive oil divided
  • 2 cups baby arugula / 60 g
  • 2 burrata cheese balls (about 225 g total)
  • 1/4 cup fresh basil leaves / 10 g; torn
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp pine nuts toasted, optional
  • 1/2 tsp flaky sea salt plus more to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Grill the Peaches
  1. Heat a 12-inch / 30 cm grill pan or outdoor grill to medium-high, about 200C/400F. Brush the cut sides of the peach halves with 1 tbsp olive oil.
  2. Place peaches cut-side down on the hot grates. Grill for 3 to 4 minutes without moving them, until deep char marks form and the sugars caramelize.
  3. Flip and grill 1 to 2 minutes more, until the peaches soften slightly but still hold their shape. Transfer to a cutting board and let cool for 5 minutes, then slice each half into 2 to 3 wedges.
Make the Dressing
  1. Whisk the balsamic vinegar, honey, and remaining 2 tbsp olive oil together in a small bowl until combined.
Assemble the Salad
  1. Spread the arugula over a serving platter.
  2. Arrange the grilled peach wedges over the arugula.
  3. Tear the burrata into pieces directly over the peaches, letting the creamy center spill out.
  4. Drizzle the balsamic dressing over the salad.
  5. Scatter basil, pine nuts, salt, and pepper over the top. Serve right away.

Notes

  • Grill peaches cut-side down first, don't flip early or they won't char properly.
  • Bring burrata to room temperature before tearing for the creamiest center.
  • Assemble the salad within an hour of grilling for the best texture contrast.
  • Use a grill pan indoors if you don't have an outdoor grill, cast iron works well.