Grilled Peach & Burrata Salad
This Grilled Peach & Burrata Salad proves that when peaches are at their peak, even the simplest pairings are extraordinary. Warm, slightly caramelized grilled peaches and rich, creamy Burrata cheese are a savory take on the classic pairing of peaches and cream. Layer this with fresh basil, toasted pine nuts, and drizzles of honey and balsamic, and this grilled peach salad is ready in minutes. A perfect, simple summer salad for warm nights and backyard barbecues.
VEGETARIAN ✓ LOW CARB ✓ GLUTEN-FREE ✓
Table Of Contents
This is not the first salad that I have created with peaches and Burrata cheese. Considering that I am early on in my recipe sharing, this tells me two things.
First, when peaches are in season, eat them. Eat them in as many ways as you can. As someone who follows a low carb, (cyclical keto) diet, peaches are a luxury as they have a higher carb count. But life is too short to not eat peaches. And this is one of the simplest, most decadent ways.
Second, peaches and Burrata cheese… are really the most amazing savory take on the classic pairing of peaches and cream. I wonder how many versions I’ll ultimately share?
Peaches are not just incredibly delicious, they are very nutritious. Peaches are rich in vitamins (vitamin C, vitamin A, vitamin K), minerals (potassium), and antioxidants (beta carotene) which support immune function and protect against cell damage. They contribute to collagen building and skin health and have anti-inflammatory effects. They are also high in fiber.
Burrata is a soft, fresh, creamy Italian cheese which dates back to the early 1900’s. It is similar to fresh mozzarella, but unlike mozzarella, which is firm all the way through, Burrata has a soft, creamy, decadent center.
Like mozzarella, Burrata is made from cow’s milk. The milk is warmed with rennet until it separates into curds and whey. The whey is drained off, and boiling water is poured over the curds, which are then stretched to creates a pliable cheese (essentially mozzarella). This is formed into a pouch then filled with a mixture of fresh cream and cheese curds and then sealed.
Burrrata is a good source of protein, calcium, and vitamin D, which promote bone health and muscle function.
Basil is one of my favorite herbs and I grow multiple varieties each summer. In addition to being versatile and delicious, basil contains essential nutrients and bioactive compounds. It is a rich source of vitamins A, C, and K, which support immune function, skin health, and blood clotting. The herb also contains antioxidants, such as flavonoids and polyphenols, which help protect cells from oxidative stress and inflammation. Moreover, basil has potential antibacterial properties and may contribute to better digestion and stress reduction.
How To Make Grilled Peach & Burrata Salad
This salad is as simple as grill, plate, and serve!
To start, aim for fresh peaches which are in the ripe, but still a little firm stage. Overly ripe peaches will get mushier when grilled and might lose their skin. Prepare a medium-high heat grill or grill pan. Cut the peaches in half and remove the pits. Brush the peaches with olive oil and place them cut side down on the grill. Grill for 5-8 minutes, until the edges are starting to bubble and you can smell a hint of their sweet caramelizing sugars. Carefully remove and turn right side up.
This salad can be served family style on a serving platter or on individual plates. For individual servings, this recipe calls for half of a burrata per person – though do what feels right! Start by putting the cheese on the plate or platter. Next, arrange the grilled peaches around the cheese. Drizzle with extra virgin olive oil and honey. Top with toasted pine nuts and torn fresh basil leaves. Drizzle with a little balsamic reduction or glaze – you can sub a splash of balsamic vinegar.
Next, carefully tear the center of the burrata to expose the creamy inside. Drizzle with a little more extra virgin olive oil and sprinkle withe sea salt and freshly ground black pepper.
How To Style This Salad
The first thing to consider when styling a salad, is the role the ingredients have in the final dish. Are there stand-alone ingredients that deserve to be given their own space, like with my Grilled Smoked Mozzarella Salad With Summer Vegetables – or do the ingredients need to be mixed together in order to blend the flavors and create a more uniform experience, like with my Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette.
This Grilled Peach & Burrata Salad is best served in a composed style, meaning plated and arranged with purpose.
Tips & Tricks
Here are a few things that might help:
- Start with ripe but still firm peaches for best grilling.
- Brush the peaches with olive oil to stop them from sticking to the grill.
- If you don’t have a grill, use a grill pan, or a cast iron pan.
- Top with sea salt and a grind of black pepper.
- This salad is best served soon after making for optimum presentation and taste. If refrigerated for a while, the cheese will give off some liquid.
Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!
- Cheese Alternatives: Fresh Mozzarella, Whipped Feta, Whipped Ricotta, Halloumi Cheese, Blue Cheese
- Nut Alternatives: Pumpkin Seeds, Pecans
- Other Add-Ins: Thyme, Garlic Scapes, Fresh Greens
- Make It More Keto-Friendly: Reduce the amount of peaches per person and add some greens like arugula,
- Make It Dairy-Free: Omit the cheese and substitute a dairy-free option or try avocado.
More Summer Fruit Salad Recipes To Try
If you make this Grilled Peach & Burrata Salad be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
RECIPE: Grilled Peach & Burrata Salad
|8 Ounces Burrata Cheese|
|4 Sprigs Fresh Basil|
|1/2 Cup Pine Nuts|
|2 Tbsp. Extra Virgin Olive Oil For Grilling, More To Drizzle|
|Balsamic Reduction For Drizzling About a tablespoon per plate - but do what feels right!|
|Honey For Drizzling Use a runny honey, or microwave briefly to make a thicker honey runny.|
|Fresh Ground Black Pepper|