When you want a dish that's as vibrant and unforgettable as your 4th of July celebrations, this grilled peach & burrata caprese fits the bill perfectly. Sweet, smoky grilled peaches, creamy burrata, juicy tomatoes, and a drizzle of basil oil (optionally tinted blue for a patriotic touch) come together in one gorgeous platter. Whether you’re brainstorming 4th of July party ideas, need standout fourth of July appetizers, or just love beautiful food, this salad promises fireworks of flavor at your table.
Grilled Peach & Burrata Caprese with Blue Basil Oil
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Appetizer, Salad
Cuisine Italian
Grill or grill pan perfect for caramelizing those peach halves.
Blender or food processor needed for making the basil oil.
Fine mesh strainer optional but ideal for silky-smooth oil.
Tongs for easy handling of the peaches on the grill.
Serving platter go wide and flat for a beautiful layout.
- 3 ripe peaches halved and pitted
- 8 oz burrata cheese about 2 medium balls
- 1 ½ cups cherry tomatoes halved (mixed colors if possible)
- ¼ cup fresh basil leaves plus extra for garnish
- ½ cup olive oil
- ¼ tsp butterfly pea flower powder optional, for blue basil oil
- Flaky sea salt to taste
- Fresh cracked black pepper
- Optional: balsamic glaze for drizzling
Prepare the Basil Oil
In a blender, combine olive oil, fresh basil leaves, and a pinch of salt. If you want a festive twist, add the butterfly pea flower powder to create a vivid blue tint. Blend until smooth. Strain if desired for a more refined texture. Set aside.
Grill the Peaches
Preheat your grill or grill pan to medium-high heat. Brush the peach halves lightly with olive oil. Place cut side down and grill for 2–3 minutes, until grill marks form and the fruit softens slightly.
Assemble the Caprese
On a large serving platter, arrange the grilled peaches, torn burrata pieces, and halved cherry tomatoes in a natural, rustic style.
Drizzle and Finish
Spoon the basil oil (regular or blue-tinted) generously over the peaches, burrata, and tomatoes. Sprinkle flaky salt and cracked black pepper on top. If using, drizzle lightly with balsamic glaze.
Serve Fresh
This dish is best enjoyed immediately, while the peaches are still warm and the burrata is lusciously creamy.
Perfect Pairings
Pair this beauty with a crisp sauvignon blanc or a sparkling prosecco. It’s a fantastic addition alongside grilled shrimp skewers, watermelon feta salad, or even a round of 4th of July jello shots for a fun party vibe. Planning for 4th of July cookout food or looking for 4th of July food appetizers? This dish layers beautifully into any festive spread and stands up against all your favorite 4th of July recipes.
FAQs
1. Can I skip the blue basil oil?
Yes! The butterfly pea flower powder is purely optional for a dramatic, patriotic food twist. Traditional green basil oil works beautifully too.
2. Can I use canned or frozen peaches?
Fresh is best. If you must use frozen, thaw them completely and pat dry before grilling.
3. What’s the best burrata to use?
Use fresh burrata packed in water. If unavailable, fresh mozzarella can be substituted, though it won’t have the same creamy center.
4. Can I prep this ahead for a 4th of July BBQ?
Grill the peaches and make the basil oil in advance. Assemble just before serving to keep everything fresh and vibrant.
