Grilled Peach and Burrata Salad with Balsamic Vinegar

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Even with fall creeping in, we’re still at the height of peach season in Virginia. Our farmers’ market has been filled every week with an absolutely beautiful peach harvest.

We grab a half dozen every time, even if they just get sliced up into a snack for the three of us.

They also get thrown on the grill a lot around here, and not just because we have a barely working oven right now. Grilled peaches are utterly delicious.

The grill caramelizes the natural sugars in them and gives them a sweet gooey crispiness that is just out of this world.

As you know, we love them straight off the grill or with ice cream and honey.

But they also make a wonderful flavor combination with burrata and balsamic vinegar, as they have in this grilled peach and burrata salad with pine nuts and balsamic.

If you’re not familiar with burrata, it’s a delicious fresh cow milk cheese made from mozzarella and cream.

Burrata takes the mozzarella, forms it into a pouch, and uses it to contain a soft filling of shredded mozzarella and cream.

Think about it. Little cheesy packets of more cheese.

You can make this salad with mozzarella, of course, but once you’ve tried burrata, it’s all over.

Just a little bit of summery heaven.

It’s not the heat of summer anymore, but as long as there’s lingering summer warmth in the air and you feel the need for grilling, this salad is ridiculously easy to whip together.

The salad is great by itself with a sparkling Moscato, a demi sec champagne, or a late harvest Sauvignon Blanc.

And it also pairs really well with the cedar plank salmon with honey I grilled up this past weekend. I will definitely have to share that recipe soon!

In the meantime, let’s get the grill going!

Grilled Peach and Burrata Salad

Serves 4 as a side, 2 as a meal.

What You’ll Need:

  • 4 cups mixed salad greens
  • 2 large fresh peaches
  • 1 tbsp butter, melted
  • 8 oz burrata cheese
  • 1/4 cup pine nuts
  • 3-4 tbsp balsamic vinegar

How to Make It:

1. Heat the grill to medium heat. Slice the peaches into large wedges and brush the sides with melted butter to prevent sticking.

2. Grill the peach slices for 2-3 minutes on each side until you see the edges starting to caramelize.

3. Assemble the salad either on a serving platter or by individual plates. Start by layering the salad greens. Spread out the peach slices and sprinkle with pine nuts. Add chunks of burrata and drizzle with balsamic vinegar.

Note: If you have a light hand with the balsamic or opt for honey instead, I recommend a sparkling Moscato or demi sec champagne. With the balsamic vinegar, I like a Sauvignon Blanc.

Delicious, whether you need a sweater outside yet or not.

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