This fabulous grilled peach burrata salad is a “must make” salad during peach season. Combine grilled peaches with creamy burrata cheese, fresh herbs, heirloom tomatoes, and an extra special balsamic vinaigrette and this recipe is seriously next level.
Take a traditional caprese salad and up-level it with burrata cheese instead of fresh mozzarella and this Peach Burrata Salad Recipe is a summer salad to swoon over.
Here’s what you need for this swoon-worthy Peach Burrata Salad:
- 8 ounces of leafy greens
- 4 fresh peaches, washed, cut in half and grilled
- 2 heirloom tomatoes, sliced
- 2 balls of fresh burrata
- fresh basil leaves
- fresh thyme
- 1/4 cup pine nuts
- 3 tbsp. extra virgin olive oil
- 1 tbsp. peach balsamic vinegar or other high quality balsamic vinegar
- 1 tbsp honey
- cracked pink, black, or mixed peppercorns and flaky sea salt for topping
Directions for Peach Burrata Salad:
Make the balsamic glaze:
Combine the extra-virgin olive oil, peach balsamic vinegar, and honey. Whisk until emulsified. Add a pinch of flaked sea salt and a few turns of the fresh pepper grinder and whisk until combined.
Toast the pine nuts (optional but highly recommended):
Heat a small sauté pan over low-medium heat. Toss the pine nuts for approximately 1-2 minutes, being cautious not to burn them. You just want to lightly toast them to bring out their nutty flavor. Remove from the pan and set aside.
Slice the heirloom tomatoes:
Grill the peaches:
Light your outdoor grill.
Cut the peaches in half into thick wedges and remove the pits. You’ll have 8 halves. Lightly brush with olive oil.
Grill each peach half (cut side down first) for approximately 1-2 minutes per side. It doesn’t take long, you just want to get those lovely grill marks and add a little smokiness.
Remove from the grill and set aside.
Assemble the burrata peach salad:
On a serving platter, arrange the leafy greens. I like peppery arugula because the peppery flavor pairs well with the sweet peaches and the balsamic honey vinaigrette but if you’re not a fan of arugula, use any other leafy greens like spinach, watercress, or a spring mix. This time, I used a spring mix.
On top of the greens, layer the sliced heirloom tomatoes and grilled peach halves.
Using a sharp knife, cut each burrata cheese ball in half. Pull apart and place burrata on the salad.
Drizzle the entire salad with the balsamic honey vinaigrette dressing.
For extra crunch, top with toasted pine nuts. The nutty flavor pairs well with this dish, and the crunch adds texture. The color, flavor, and texture combination of this salad is perfect.
Top with fresh basil leaves and fresh thyme sprigs. Sprinkle some flaky sea salt and freshly cracked pink or black pepper on top of the salad.
Serve this salad with a crusty bread like baguette. This grilled peach burrata salad is a perfect summer lunch or side dish to an evening summer dinner on the patio.
Store leftovers in a glass airtight container. Leftovers can be eaten up to two days after making this salad.
Choosing Peaches for this Tomato Peach Burrata Salad
Farm stands that sell fresh, ripe peaches are the best place to find the fruit for this peach salad recipe. Although we normally look for ripe peaches when purchasing produce, in this case since we are grilling the fruit, firm peaches will work just fine.
If you are opting not to grill the peaches, then try to find fresh, ripe peaches.
Health Benefits of Peaches
There are many health benefits of peaches. According to health.com, this stone fruit has six primary health benefits, including:
- Good for gut health
- Supports a healthy immune system
- Contains antioxidants
- May help your skin
- Good for eye health
- Helps with blood pressure
Grilled Peach Burrata Salad with Balsamic Vinaigrette
Ingredients
- 8 ounces of leafy greens
- 4 fresh peaches washed, cut in half and grilled
- 2 heirloom tomatoes sliced
- 2 balls of fresh burrata
- fresh basil leaves
- fresh thyme
- 1/4 cup pine nuts
- 3 tbsp. extra virgin olive oil
- 1 tbsp. peach balsamic vinegar or other high quality balsamic vinegar
- 1 tbsp honey
- cracked pink black, or mixed peppercorns and flaky sea salt for topping
Instructions
Make the balsamic glaze:
- Combine the extra-virgin olive oil, peach balsamic vinegar, and honey.
- Whisk until emulsified.
- Add a pinch of flaked sea salt and a few turns of the fresh pepper grinder and whisk until combined.
Toast the pine nuts (optional but highly recommended):
- Heat a small sauté pan over low-medium heat.
- Toss the pine nuts for approximately 1-2 minutes, being cautious not to burn them. You just want to lightly toast them to bring out their nutty flavor.
- Remove from the pan and set aside.
Slice the heirloom tomatoes.
Grill the peaches:
- Light your outdoor grill.
- Cut the peaches in half into thick wedges and remove the pits. You'll have 8 halves.
- Lightly brush with olive oil.
- Grill each peach half (cut side down first) for approximately 1-2 minutes per side. It doesn't take long, you just want to get those lovely grill marks and add a little smokiness.
- Remove from the grill and set aside.
Assemble the burrata peach salad:
- On a serving platter, arrange the leafy greens.
- On top of the greens, layer the sliced heirloom tomatoes and grilled peach halves.
- Using a sharp knife, cut each burrata cheese ball in half. Pull apart and place burrata on the salad.
- Drizzle the entire salad with the balsamic honey vinaigrette dressing.
- Top with toasted pine nuts.
- Top with fresh basil leaves and fresh thyme sprigs.
- Sprinkle some flaky sea salt and freshly cracked pink or black pepper on top of the salad.
Notes
Real Food Resources:
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