Fresh Grilled Peach Caprese Salad with Balsamic Reduction
A quick and easy summer salad featuring smoky grilled peaches, creamy burrata cheese, fresh basil, and a tangy-sweet balsamic reduction. Perfect for summer gatherings and weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe but firm peaches, halved and pitted
- 8 ounces burrata cheese, room temperature
- A handful of fresh basil leaves, torn or whole
- 2 tablespoons extra virgin olive oil
- ½ cup (120 ml) balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
- Sea salt, a pinch
- Freshly ground black pepper, to taste
Instructions
- Prepare the balsamic reduction by pouring ½ cup balsamic vinegar into a small saucepan. Add 1 tablespoon honey or maple syrup if desired. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10-15 minutes, stirring occasionally, until thickened to a syrupy consistency. Remove from heat and let cool slightly.
- Preheat the grill or grill pan over medium-high heat until hot enough to create caramelized grill marks.
- Halve and pit the peaches. Brush each half lightly with 1 tablespoon of olive oil.
- Place peach halves cut side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften slightly but hold their shape. Flip and grill the skin side for another 2 minutes. Remove from heat and let cool briefly.
- Arrange grilled peach halves on a large serving plate in a single layer. Tear or slice the burrata cheese and scatter over the peaches. Add fresh basil leaves on top.
- Drizzle the remaining 1 tablespoon olive oil and the balsamic reduction over the salad. Sprinkle with sea salt and freshly ground black pepper to taste.
- Let the salad sit at room temperature for 5 minutes before serving to allow flavors to meld.
Notes
Do not overcook peaches; they should be tender but not mushy. Brush peaches with olive oil instead of oiling the grill to prevent sticking. Reduce balsamic vinegar on low heat to avoid burning. Let burrata sit at room temperature for 15 minutes before assembling for creamier texture. Optional: add a squeeze of lemon juice before serving to brighten flavors.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 220
- Sugar: 13
- Sodium: 150
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
Keywords: grilled peach salad, Caprese salad, summer salad, balsamic reduction, burrata, fresh basil, easy salad recipe