Grilled Peach Burrata Salad That Tastes Like a Fancy Restaurant — at Home in 20 Minutes
The first time I made this, I stood over the cutting board eating the peaches straight off the grill before they even made it to the salad. That smoky-sweet thing with the cold, creamy burrata? It's the combination I didn't know I was missing. And the best part: this whole thing comes together in the time it takes to preheat a grill pan.The short version: Juicy grilled peaches + cold burrata + a fresh herb vinaigrette that takes 30 seconds in a jar. Done in 20 minutes, and it looks like you spent all afternoon.
Equipment
- Grill pan or outdoor grill
- Small jar with tight-fitting lid
- Sharp knife and cutting board
- Tongs
- Serving platter or shallow bowls
Ingredients
- 2 ripe but firm peaches (preferably freestone)
- 8 ounces burrata (1 large ball or 2 small ones, at room temperature)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar (or fresh lemon juice plus a pinch of sugar)
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- Flaky sea salt (like Maldon)
- Freshly cracked black pepper
Optional but recommended:
- Honey or balsamic glaze for drizzling
Instructions
- Preheat your grill pan or outdoor grill over medium-high heat for 5 minutes. While it's heating, halve the peaches by cutting around the pit and twisting gently. Remove the pit. Leave the skin on.
- Make the vinaigrette: In a small jar, combine the basil, mint, white balsamic vinegar (or lemon juice), olive oil, a pinch of salt, and a few turns of pepper. Put the lid on and shake hard for 15–20 seconds, until the herbs are broken down and everything is emulsified. Taste and adjust.
- Grill the peaches: Place the peach halves cut-side down on the hot grill. Don't move them for 3–4 minutes — you want distinct grill marks. Then flip and cook another 2 minutes on the skin side. They should be softened but still hold their shape.
- While the peaches are resting, tear the burrata into rough pieces (or leave whole and let everyone tear at the table). Place on your serving platter or in bowls.
- Arrange the grilled peach halves around and on top of the burrata. Drizzle the basil-mint vinaigrette generously over everything.
- Finish with a generous pinch of flaky salt over the burrata and peaches. Add a few perfect basil leaves and mint sprigs on top. If using honey or balsamic glaze, drizzle that over now. Serve immediately.
Notes
This salad waits for no one — serve immediately after dressing. If prepping ahead, grill the peaches and make the vinaigrette up to 3 days ahead (store separately). Bring peaches to room temperature and shake vinaigrette before assembling. Burrata must be added fresh. For dairy-free, use vegan cashew ricotta. For a spicy kick, add red pepper flakes to the vinaigrette. For crunch, top with toasted pine nuts or almonds.