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Fresh Grilled Peach Caprese Salad with Creamy Burrata and Basil Oil

fresh grilled peach caprese salad - featured image
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A light and refreshing summer salad featuring smoky grilled peaches, creamy burrata cheese, and vibrant homemade basil oil, perfect for backyard dinners or brunch.

Ingredients

Scale
  • 3 ripe but firm peaches, halved and pitted
  • 8 ounces (225g) creamy burrata cheese, room temperature
  • 1 cup fresh basil leaves, loosely packed, washed and dried
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1 small garlic clove, minced
  • Sea salt, to taste (preferably flaky Maldon salt)
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Balsamic glaze or reduction, for drizzling (optional)

Instructions

  1. Prepare the basil oil: In a blender or food processor, combine 1 cup fresh basil leaves, 1/2 cup extra-virgin olive oil, 1 minced garlic clove, and 1 tablespoon fresh lemon juice. Blend until smooth and bright green, about 30 seconds. Season lightly with sea salt and freshly ground black pepper. Set aside.
  2. Preheat the grill or grill pan to medium-high (around 400°F/200°C). Clean and lightly oil the grates to prevent sticking.
  3. Slice each peach half into 3–4 wedges, keeping the skin on. Toss gently with a teaspoon of olive oil and a pinch of salt.
  4. Grill the peach wedges skin-side down for 2-3 minutes until grill marks appear and peaches soften slightly. Flip and grill the other side for 1-2 minutes. Remove from heat and let cool slightly.
  5. Tear the burrata into large chunks and spread across a serving platter.
  6. Arrange the grilled peach wedges around and on top of the burrata.
  7. Scatter fresh basil leaves over the peaches and cheese.
  8. Drizzle the basil oil generously over the salad. Finish with flaky sea salt and freshly ground black pepper.
  9. Optionally, drizzle balsamic glaze in a zigzag pattern for a sweet-tangy accent.

Notes

Choose ripe but firm peaches to avoid mushiness. Oil grill grates well to prevent sticking. Use room temperature burrata for best texture. Basil oil can be made up to 24 hours ahead and refrigerated. For dairy-free, substitute burrata with vegan cheese or marinated tofu. Optional additions include toasted nuts, prosciutto, or spicy honey drizzle.

Nutrition

Keywords: grilled peach salad, caprese salad, burrata, basil oil, summer salad, grilled fruit, easy salad recipe

Find it online: https://juliamadeit.com/fresh-grilled-peach-caprese-salad-recipe-with-creamy-burrata-and-basil-oil-perfect-for-summer/