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Best Grilled Peach & Burrata Caprese Salad Recipe

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A warm, caramelized grilled peach and creamy burrata caprese salad with a punchy balsamic glaze, perfect for summer barbecues or a quick, impressive meal.

Ingredients

Scale
  • 4 ripe but firm peaches (halved and pitted)
  • 2 balls of burrata cheese (about 8 ounces total)
  • 1 cup fresh basil leaves (torn)
  • 3 tablespoons extra virgin olive oil
  • Flaky sea salt and freshly cracked black pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • 1/4 cup toasted pine nuts or walnuts (optional)
  • 2 tablespoons fresh mint leaves (optional)
  • Prosciutto slices (optional)
  • A drizzle of honey (optional)

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a simmer over medium heat, then reduce heat to low. Let it bubble gently for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and let it cool.
  2. Preheat your grill to medium-high heat (about 400-450°F). Clean the grates well and oil them lightly using a paper towel dipped in vegetable oil held with tongs.
  3. Prepare the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with olive oil. Sprinkle with a tiny pinch of salt.
  4. Grill the peaches: Place the peaches cut-side down on the hot grill. Cook for 3-4 minutes without moving them. Flip carefully with tongs and grill for another 2-3 minutes on the skin side. The peaches should be tender but still hold their shape.
  5. Rest the peaches: Transfer the grilled peaches to a plate and let them rest for 2-3 minutes.
  6. Assemble the salad: On a large serving platter, arrange the grilled peach halves cut-side up. Tear the burrata into pieces and nestle them among the peaches. Scatter the torn basil leaves and any optional garnishes like pine nuts or prosciutto.
  7. Finish and serve: Drizzle everything generously with the balsamic glaze and a good glug of extra virgin olive oil. Sprinkle with flaky sea salt and freshly cracked pepper. Serve immediately.

Notes

Best served immediately while peaches are warm and burrata is cool. For dairy-free, use vegan mozzarella or avocado. Balsamic glaze can be made up to a week ahead.

Nutrition

Keywords: grilled peach, burrata, caprese salad, summer salad, peach salad, balsamic glaze, easy recipe

Find it online: https://coracooks.com/best-grilled-peach-and-burrata-caprese-salad-recipe/