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Grilled Peach and Burrata Salad with Honey Balsamic Glaze

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • Grilled Peaches:
  • 4 ripe but firm peaches halved and pitted
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Pinch of salt and black pepper
  • Honey Balsamic Glaze:
  • 3 tablespoons good quality balsamic vinegar
  • 1 tablespoon honey
  • 1 small clove garlic finely grated
  • Pinch of salt
  • Salad:
  • 120 g fresh rocket leaves
  • 2 balls fresh burrata approximately 125g each
  • ¼ cup toasted walnuts or pecans roughly chopped
  • ¼ cup fresh basil leaves torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt and cracked black pepper for finishing

Instructions
 

  • Simmer balsamic vinegar, honey, garlic, and salt in a small saucepan for 3 to 4 minutes until reduced by half and glossy. Remove from heat. Cool.
  • Halve and pit peaches. Brush cut faces with olive oil and honey. Season with salt and pepper.
  • Preheat grill or grill pan to high heat.
  • Place peaches cut-side down on hot grill. Cook undisturbed for 3 to 4 minutes until deep char marks form.
  • Flip onto skin side. Grill a further 2 minutes until skin blisters. Remove from grill.
  • Dress rocket with olive oil, lemon juice, and a pinch of salt. Toss gently.
  • Arrange dressed rocket across a large serving platter in a loose mound.
  • Place grilled peach halves across the rocket.
  • Tear burrata apart with hands and place pieces between the peaches. Allow interior cream to spill naturally.
  • Scatter toasted nuts and torn basil across the platter.
  • Drizzle honey balsamic glaze in a sweeping stream across everything.
  • Finish with flaky sea salt and cracked black pepper. Serve immediately.

Notes

  • Choose firm ripe peaches — soft overripe peaches collapse on the grill
  • Get the grill genuinely hot before adding peaches — warmth steams, high heat caramelises
  • Do not move peaches until they release cleanly from the grill surface
  • Make the glaze first and allow it to cool before drizzling — hot glaze slides off burrata
  • Always tear burrata with your hands — a knife holds the creamy interior inside
  • Assemble and serve immediately — the warm peach and cool burrata contrast fades quickly
  • Use good quality extra virgin olive oil and balsamic — both are immediately noticeable in a simple salad
  • Glaze keeps in a sealed jar in the fridge for up to 3 days — warm gently before using
  • Grill peaches at the last possible moment for the best warm-cold contrast with burrata
  • Fresh nectarines work identically to peaches and are an excellent substitute