Caramelized peaches, creamy burrata cheese, and hot honey dressing come together for the perfect balance of sweet, savory, and a little heat. My grilled peach burrata salad is bursting with fresh summer flavors! It's light, flavorful, and effortless—the perfect summer appetizer.
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This recipe puts a peach season twist on my classic Burrata Caprese salad, swapping tomatoes for juicy, caramelized peaches.
While using fresh peaches makes all the difference in a salad like this, you can definitely enjoy it year-round by swapping in nectarines, mangoes, or apricots.
It is giving Southern summer vibes, so pair it with Carolina BBQ chicken and a vinegar coleslaw for the perfect picnic dinner party!
📖Why My Recipe Works
- Grilling- A little char on the peaches brings out their sweetness, which balances perfectly with the decadent burrata and the spicy-sweet hot honey vinaigrette.
- Hot Honey- While a balsamic glaze is typical for a Caprese salad, I wanted something that gave the same feeling but wasn't overly sweet. Hot honey was the answer!
🧾Ingredient Notes
- Peaches- Since we're grilling them, make sure to use fresh peaches. Canned or frozen peaches might be too soft and fall apart on the grill. You can substitute this with other stone fruit, like nectarines or plums. Or do a combo.
- Arugula- You can also use baby spinach or mixed greens.
- Burrata Cheese- Use an 8-ounce ball of burrata cheese, which is basically a combination of mozzarella and cream. You can also use fresh mozzarella, a great option if you can't find burrata.
- Almonds- Swap with toasted pistachios or walnuts.
- Hot Honey- If you don’t have hot honey, make your own by mixing regular honey with a splash of hot sauce (like Tabasco) or a pinch of black pepper or red pepper flakes.
- Champagne Vinegar- Substitute with white wine vinegar or rice vinegar.
⏲️How to Make a Burrata Peach Salad
- Brush the sliced peaches with olive oil to prevent them from sticking to the grill. Keeping the
- Let the peaches sit on the grill for 2-3 minutes per side without moving them. This helps create those perfect golden grill marks and ensures they caramelize evenly.
- Toast the almonds just until they're fragrant, around 2-3 minutes. Stir frequently so that it doesn't burn.
- The trick is to make the dressing ahead of time. It gives the ingredients time to meld together for better flavor.
- Drizzle the dressing over the greens first to coat them evenly. This ensures a balanced flavor throughout. Then, assemble the salad. Top with fresh basil leaves and toasted almonds for the perfect crunch. Serve immediately while fresh!
- Assemble and serve!
Flavorful Idea
Add crispy prosciutto for a savory twist that contrasts the sweetness of the peaches.
More Summer Salads
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📖 Recipe Card
Grilled Peach Burrata Salad
Ingredients
- 8 ounces burrata
- 3 peaches pit removed and cut into quarters
- olive oil for brushing on the peaches
- ⅓ cup almond pieces
- 5 ounces arugula
- ¼ cup minced fresh basil
Hot Honey Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons hot honey
- 1 Tablespoon champagne vinegar
- pinch of salt
Instructions
- Set out your burrata out at room temperature for at least 30 minutes.8 ounces burrata
- Brush the sliced peaches Heat your grill (or grill pan) to medium high heat. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them. When your peaches are grilled, set aside and allow them to cool to while you prepare the salad.3 peaches, olive oil
- Toast the almonds in a dry pan over medium heat until fragrant. Set aside to cool.⅓ cup almond pieces
- Whisk together all the dressing ingredients. Season to taste with salt and pepper.¼ cup minced fresh basil, 2 Tablespoons hot honey, 1 Tablespoon champagne vinegar, 3 Tablespoons olive oil, pinch of salt
- Place the arugula in a bowl or plater and drizzle over the dressing. Toss to coat.5 ounces arugula
- Arrange the peaches on the platter. Tear the burrata and place on the platter. Top with the fresh basil and toasted almonds. serve immediately.
Notes
- For larger peaches, you will want to cut into 6 segments.
- Less ripe peaches can be grilled longer; very ripe ones only do 2 minutes
- You can use regular honey but add black pepper or a pinch of red pepper to the dressing.
🌡️Storing Leftovers
Store any leftover salad in an airtight container in the fridge for 1–2 days. For best results, keep the hot honey dressing separate. It’ll stay fresh in a sealed jar for up to a week!Equipment
- Grill, gas or charcoal
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