Grilled Peach, Burrata and Basil Salad with Balsamic

Steps

1. Step 1

   Make the balsamic drizzle: combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by about half and syrupy enough to coat the back of a spoon, 6 to 8 minutes. Set aside to cool; it thickens as it cools.

   8 min

   • 1/2 cup balsamic vinegar
   • 1 tsp honey
2. Step 2

   Heat a grill or a ridged grill pan over medium-high heat until hot. Brush the cut sides of the peach halves with the 1 tbsp olive oil.

   5 min

   • 4 ripe but firm peaches
   • 1 tbsp extra-virgin olive oil
3. Step 3

   Lay the peaches cut-side down on the hot grill and leave them undisturbed until deeply caramelized with clear grill marks, 3 to 4 minutes. Lift one to check; they should release easily. Transfer to a plate, cut-side up, and let cool for 5 minutes so they stay juicy but not hot.

   4 min

   • 4 ripe but firm peaches
4. Step 4

   Tear the burrata into large rough pieces and scatter over a large platter or shallow bowl.

   • 8 oz burrata (2 balls)
5. Step 5

   Tear or slice the grilled peaches into thick pieces and arrange over and around the burrata. Tuck the basil leaves throughout, tearing any large ones.

   • 4 ripe but firm peaches
   • 1 cup fresh basil leaves
6. Step 6

   Drizzle with the 2 tbsp finishing olive oil, then spoon the balsamic reduction over in thin ribbons. Finish with flaky salt and a generous amount of coarse black pepper. Serve right away, with bread if you like.

   • 1/2 cup balsamic vinegar
   • 2 tbsp extra-virgin olive oil
   • flaky sea salt
   • coarsely ground black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026