Go Back
Grilled Peach Caprese with Torn Burrata & Aged Balsamic Recipe
Ash Tyrrell

Grilled Peach Caprese with Torn Burrata & Aged Balsamic Recipe

I recently made this Grilled Peach Caprese with Torn Burrata & Aged Balsamic, and it instantly became one of my favorite summer recipes. The combination of sweet grilled peaches, creamy burrata, juicy tomatoes, and rich aged balsamic creates a beautiful balance of flavors. What I love most is how simple ingredients come together to make something that feels restaurant-worthy
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 ripe but firm yellow peaches halved and pitted – Firm peaches hold their shape better on the grill and develop beautiful grill marks.
  • 8 oz 225 g burrata cheese, torn into large pieces – Fresh burrata provides a rich, creamy texture that complements the fruit.
  • 2 cups arugula rocket – Adds a peppery bite that balances the sweetness of the peaches.
  • 1 cup cherry tomatoes halved – Use a mix of red and yellow tomatoes for extra color and flavor.
  • 2 tablespoons extra virgin olive oil – A high-quality olive oil enhances every ingredient.
  • 3 tablespoons aged balsamic vinegar – Choose a thick well-aged balsamic for the best sweet-tangy finish.
  • 2 tablespoons pesto sauce – Adds herbaceous flavor and works like a light dressing.
  • 4 thin slices prosciutto torn – Optional, but provides a delicious salty contrast.
  • 2 tablespoons pine nuts lightly toasted – Adds crunch and nuttiness.
  • 6-8 fresh basil leaves torn – Fresh basil gives a classic Caprese flavor.
  • 6-8 fresh mint leaves torn – Adds a refreshing summer touch.
  • 1 tablespoon coconut oil – Helps prevent peaches from sticking to the grill.
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Method
 

  1. Wash the peaches thoroughly and cut them in half. Remove the pits carefully without damaging the fruit. Brush the cut sides lightly with coconut oil to prevent sticking and encourage caramelization during grilling.
  2. Preheat a grill pan or outdoor grill to medium-high heat. Make sure the cooking surface is hot before adding the peaches. A properly heated grill helps create attractive grill marks and enhances flavor.
  3. Place the peaches cut-side down on the grill. Cook for about 3 to 5 minutes until distinct grill marks appear. Flip them carefully and grill for another 2 to 3 minutes until slightly softened but still firm.
  4. Arrange the arugula across a large serving platter. Drizzle lightly with olive oil and season with a small amount of salt and black pepper. This creates a flavorful foundation for the remaining ingredients.
  5. Scatter the halved cherry tomatoes over the arugula. Using multiple tomato colors creates a visually appealing presentation. Their juicy acidity balances the richness of the cheese beautifully.
  6. Gently tear the burrata into rustic pieces rather than slicing it neatly. The creamy interior will naturally spread across the platter. This technique gives the salad a casual yet elegant appearance.
  7. Place the warm grilled peaches throughout the salad. Their sweetness and slight smokiness pair perfectly with the creamy burrata and peppery greens. Distribute them evenly for balanced flavor in every serving.
  8. Tuck pieces of torn prosciutto around the platter if using. Sprinkle toasted pine nuts over the top for added crunch. These ingredients contribute both texture and savory depth.
  9. Scatter torn basil and mint leaves across the entire dish. The herbs add freshness and enhance the summer flavors. Avoid chopping them too finely to preserve their aroma.
  10. Finish the salad with pesto and aged balsamic vinegar. Serve immediately while the peaches are still slightly warm and the burrata is creamy. The contrast of temperatures and textures makes every bite memorable.

Notes

  • I always choose peaches that are ripe but still slightly firm because they hold up beautifully on the grill.
  • I let the burrata sit at room temperature for about 20 minutes before serving for maximum creaminess.
  • I toast the pine nuts for a few minutes to bring out their nutty flavor.
  • I use the best aged balsamic I can find since it significantly impacts the final taste.
  • I add the basil and mint just before serving to keep them fresh and vibrant.
  • I prefer serving the peaches warm because they contrast beautifully with the cool burrata.