Description
Juicy grilled peaches and ripe summer tomatoes pair with creamy burrata and fresh basil for sweet smoky savory notes finished with a balsamic drizzle. Grilled quickly then assembled no oven needed. Ready in about 20 minutes this standout summer starter or side highlights peak July produce.
Cultural Background
This dish draws from the Italian Caprese salad tradition originating in the Campania region in the early 20th century featuring tomatoes basil and fresh cheese like burrata from nearby Puglia. Grilling stone fruits like peaches reflects contemporary American summer barbecue practices that caramelize natural sugars for smoky depth often seen in Southern and California cuisine. The combination of sweet grilled fruit savory cheese and tangy balsamic represents a modern fusion celebrating peak seasonal produce without deep historical roots in any single tradition.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 4 large ripe but firm peaches halved and pitted
- 1.5 pounds ripe summer tomatoes such as heirloom or cherry cut into wedges or halves
- 8 ounces burrata cheese at room temperature 2 balls preferred
- 1/4 cup fresh basil leaves torn or whole
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 2 tablespoons high-quality balsamic vinegar or balsamic glaze for drizzling
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat a grill or grill pan to medium-high heat approximately 400-450 degrees Fahrenheit ensuring grates are clean and lightly oiled to prevent sticking.
- Brush the cut sides of the peach halves lightly with olive oil and season with a pinch of salt and pepper.
- Place the peaches cut side down on the hot grill and cook undisturbed for 3-5 minutes until distinct grill marks form and the fruit softens slightly but holds its shape then flip and grill the skin side for 1-2 minutes if desired for extra char.
- Remove the grilled peaches from the heat and let them cool for 1-2 minutes while you prepare the tomatoes and burrata.
- On a large serving platter or individual plates arrange the tomato wedges or halves in an even layer then nestle the grilled peach halves or wedges among them.
- Tear or cut the burrata into pieces and distribute it evenly over the peaches and tomatoes allowing some of the creamy interior to ooze naturally.
- Scatter the fresh basil leaves over the top then drizzle everything generously with the remaining olive oil followed by the balsamic vinegar or glaze in a zigzag pattern.
- Finish with a sprinkle of flaky sea salt and black pepper then serve immediately while the peaches are still slightly warm.
Tips
- Choose peaches that are ripe yet firm to maintain structure during grilling and avoid mushiness.
- Do not move the peaches on the grill until they release naturally to ensure clean grill marks and prevent tearing.
- Substitute nectarines or plums if peaches are unavailable or use aged balsamic reduction for a thicker sweeter drizzle.
Nutrition
Calories: 320
Protein: 9g
Carbs: 28g
Fat: 20g