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burrata and grilled peach salad with basil, pine nuts, and honey drizzle

Burrata Peach Salad

A bright, summery salad featuring caramelized grilled peaches, creamy burrata, fresh basil, toasted pine nuts, and a drizzle of honey and balsamic—simple ingredients, huge flavor, and the perfect warm-weather appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Salad
Cuisine: Italian
Calories: 780
Ingredients Method Notes

Ingredients
  

SALAD
  • 8 item peaches halved and cut into quarters
  • 2 balls burrata cheese
  • 10 sprigs fresh basil
  • 0.5 cup pine nuts
  • 3 tbsp extra-virgin olive oil for grilling; plus more for drizzling
  • item balsamic vinegar or balsamic reduction for drizzling
  • 1 tbsp honey for drizzling
  • item sea salt to taste
  • item fresh ground black pepper to taste

Method
 

Preheat the Grill
  1.  Heat a grill or grill pan over medium-high until hot.
Prep the Peaches
  1. Halve the peaches, remove the pits, and brush the cut sides lightly with olive oil.
Grill the Peaches
  1.  Place peaches cut-side down and grill 5–8 minutes until caramelized with dark grill marks but still firm in the center. Remove and set aside cut-side up so the juices stay inside.
Start Plating the Burrata
  1.  Place the burrata balls on a large platter. For individual servings, use half a burrata per person. Gently pat dry if needed to remove excess moisture.
Add the Grilled Peaches
  1.  Arrange the grilled peach halves and slices around the burrata to create variation in texture and shape.
Drizzle with Olive Oil & Honey
  1.  Drizzle generously with extra-virgin olive oil and a thin ribbon of honey.
Top with Basil and Toasted Pine Nuts
  1.  Tear basil leaves into large pieces and scatter around the platter. Sprinkle the toasted pine nuts evenly over the top.
Finish with Balsamic
  1.  Add a few small drizzles of balsamic vinegar or reduction over the peaches. Avoid the burrata for the cleanest visual presentation.
Tear the Burrata & Season
  1.  Gently tear open the burrata to reveal the creamy center. Finish with sea salt, freshly ground black pepper, and a final drizzle of olive oil.

Notes

  • Grill the peaches just until marked—overcooking makes them mushy instead of caramelized.
  • If your peaches are underripe, grill them 1–2 minutes longer to soften and draw out sweetness. 
  • Swap pine nuts for pistachios or almonds if you prefer a nuttier crunch. 
  • Balsamic reduction delivers the best flavor and plating aesthetics—avoid thin vinegar that runs everywhere.