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Flavorful Grilled Peach Burrata Salad with Hot Honey Drizzle

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A fresh and vibrant summer salad featuring smoky grilled peaches, creamy burrata cheese, peppery arugula, and a spicy-sweet hot honey drizzle. Perfect for quick, easy, and impressive meals.

Ingredients

Scale
  • 3 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 4 cups fresh arugula leaves, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, thinly sliced (optional)
  • 3 tablespoons hot honey
  • 1/2 teaspoon red pepper flakes
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the grill or grill pan to medium-high heat, about 375–400°F (190–204°C). Allow 5–7 minutes for the grill to come to temperature.
  2. Rinse and dry the peaches. Cut them in half and remove the pits carefully. Brush the cut sides lightly with olive oil to prevent sticking. Set aside.
  3. Place peaches cut side down on the grill. Grill for about 3–4 minutes until grill marks appear and the fruit softens slightly but still holds shape. Flip and grill for another 2 minutes on the skin side. Remove and let cool slightly.
  4. In a small saucepan, combine 3 tablespoons honey with 1/2 teaspoon red pepper flakes. Warm gently over low heat for 3–4 minutes until the honey is runny and infused with spice. Do not boil. Remove from heat and set aside.
  5. In a large bowl, toss the arugula and basil with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of sea salt and black pepper. Toss gently to coat evenly.
  6. Arrange the dressed greens on a serving platter. Tear the burrata into chunks and scatter over the top. Arrange the grilled peaches artistically around and on the greens.
  7. Drizzle the warm hot honey evenly over the salad. Finish with a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.

Notes

Let burrata sit at room temperature for 15 minutes before assembling to enhance creaminess. Use ripe but firm peaches to avoid mushiness on the grill. Warm the hot honey gently without boiling to preserve flavor. Serve salad immediately after drizzling to prevent greens from wilting. For vegan version, substitute burrata with plant-based cheese and honey with agave nectar.

Nutrition

Keywords: grilled peach salad, burrata salad, hot honey drizzle, summer salad, easy salad recipe, grilled fruit, arugula salad, fresh basil, spicy honey dressing

Find it online: https://oracooks.com/flavorful-grilled-peach-burrata-salad-with-5-easy-hot-honey-drizzle-tips/