Grilled Peach & Burrata Salad Recipe

Preheat and prepare peaches

Heat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Rinse peaches, pat dry, and halve them. Remove pits and lightly brush cut sides with 1 tablespoon olive oil to prevent sticking.

Grill peaches

Place peaches cut-side down on the hot grill. Cook 3–4 minutes without moving to develop good char marks. Flip and grill 2 more minutes on the skin side just to warm through. Peaches should be tender but hold their shape. Remove to a plate and let cool slightly.

Season grilled peaches

While still warm, sprinkle grilled peach halves with 1 teaspoon coarse sea salt (or flaky finishing salt) and 1 teaspoon fresh lemon zest if using. This enhances sweetness and adds brightness.

In a small bowl or jar combine 2 tablespoons white balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk until smooth.

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 3 pinches fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust—add another 1/2 teaspoon honey if you prefer sweeter, or more vinegar for tang. Set aside.

Place 6 cups mixed salad greens in a large shallow serving bowl or on a platter. Add fresh basil leaves and optional microgreens or mint, distributing evenly.

Drizzle about half of the dressing (reserve the rest) over the greens and gently toss just to coat. You want the leaves lightly dressed so they don't wilt from excess dressing.

Arrange the warm grilled peach halves on top of the greens, cut-side up or down as you prefer for presentation.

Tear the burrata into large pieces and scatter them across the salad, allowing some of the creamy center to spill over for a luxurious texture.

Sprinkle 1/4 cup toasted sliced almonds over the salad for crunch.

Drizzle the remaining dressing lightly over the peaches and burrata.

Finish with a few extra grinds of black pepper and, if desired, a light sprinkle of flaky finishing salt over the burrata to enhance flavor.

Serve immediately while peaches are still slightly warm and burrata is cool-creamy. Provide extra dressing on the side. This salad pairs well with crusty bread and a chilled dry white wine.