Description
A fresh and flavorful grilled peach Caprese salad featuring smoky caramelized peaches, creamy homemade burrata dressing, and fresh basil. Perfect for summer gatherings and quick to prepare.
Ingredients
Scale
- 3–4 ripe peaches, halved and pitted
- 8 ounces fresh burrata cheese
- About a handful of fresh basil leaves, torn or roughly chopped
- 3 tablespoons extra virgin olive oil (divided: 1 tbsp for grilling, 2 tbsp for dressing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (optional)
- 1 small garlic clove, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: toasted pine nuts or balsamic glaze for garnish
Instructions
- Preheat your grill or grill pan to medium-high heat, around 375–400°F (190–200°C).
- Wash, halve, and pit the peaches. Brush each half lightly with 1 tablespoon of extra virgin olive oil.
- Place the peach halves cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until grill marks appear and the fruit softens slightly.
- Flip the peaches carefully and grill for another 2 minutes on the skin side until charred but not mushy.
- In a mixing bowl, combine 8 ounces of fresh burrata, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey (optional), and 1 minced garlic clove. Whisk gently until creamy and slightly loose. Season with salt and pepper to taste. Add a splash of water or more olive oil if needed to loosen the dressing.
- Arrange the grilled peach halves on a serving platter. Tear or slice the burrata into chunks and scatter over the peaches.
- Sprinkle fresh torn basil leaves on top and drizzle the burrata dressing evenly over everything.
- Finish with a pinch of flaky sea salt and freshly cracked black pepper. Optionally, drizzle extra olive oil or balsamic glaze.
- Serve immediately while peaches are warm and burrata is creamy.
Notes
Use firm but ripe peaches for best grilling results. Avoid overcrowding the grill to ensure proper caramelization. Burrata dressing can be made ahead and whisked again before serving. For vegan version, substitute burrata with cashew cheese or vegan ricotta and honey with agave syrup. Leftovers keep up to 24 hours refrigerated; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 220
- Fat: 17
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
Keywords: grilled peach salad, Caprese salad, burrata dressing, summer salad, easy salad recipe, grilled fruit, fresh basil, healthy salad