Grilled Peach Burrata Salad (Print)
Grilled peaches and burrata combine with summer greens, herbs, and nuts for a vibrant sweet-savory salad.
# What You'll Need:
→ Grilled Peaches
01 -
4 peaches or nectarines, firm
02 -
1/4 tsp oil for brushing
03 -
1/4 tsp salt & pepper
→ Herbed Lemon Vinaigrette
04 -
1/4 cup olive oil
05 -
1 Tbsp red wine vinegar
06 -
1 tsp honey
07 -
1 tsp lemon zest
08 -
1/4 cup fresh lemon juice (about one lemon)
09 -
1 Tbsp fresh basil, chopped
10 -
1/2 Tbsp fresh dill, chopped
11 -
1/4 tsp fresh oregano, chopped
12 -
2 garlic cloves, minced
→ Salad & Mix-Ins
13 -
1 ball burrata
14 -
1/4 cup pistachios, chopped (walnuts or almonds also work)
15 -
1/3 cup tomatoes, chopped
16 -
6-8 cups mixed greens
17 -
1 Tbsp balsamic glaze
18 -
Honey for drizzling over peaches, optional
# How to Make It:
01 -
Slice peaches or nectarines in half and remove pits. Heat grill to medium, brush peaches with olive oil, sprinkle with salt and pepper, and clean grill to prevent sticking.
02 -
Place peach halves on grill and cook for 2-3 minutes per side without moving. Remove with grill-safe spatula and let cool. Optionally, drizzle honey over the grilled peaches.
03 -
Finely chop fresh herbs and reserve extra for garnish. Whisk together olive oil, red wine vinegar, honey, lemon zest, lemon juice, basil, dill, oregano, and minced garlic in a small bowl.
04 -
Slice cooled peaches and tomatoes. On a large bowl or plate, layer mixed greens, peaches, and tomatoes. Tear burrata into pieces and distribute evenly. Drizzle vinaigrette, balsamic glaze, extra honey (if desired), and garnish with additional herbs. Serve immediately.
# Additional Notes:
01 -
Do not use overly ripe peaches to prevent breaking during grilling.
02 -
Clean the grill thoroughly for better grill marks and reduced sticking.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.