Grilled Peach & Burrata Salad (Printable Version)
Grilled peaches, burrata, arugula, and tangy balsamic create a vibrant, summery vegetarian dish.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small shallot, thinly sliced
→ Dairy
05 - 2 balls fresh burrata cheese
→ Nuts & Seeds
06 - 1/4 cup toasted pistachios or walnuts, roughly chopped
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons balsamic glaze
09 - 1 teaspoon honey
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Fresh basil leaves, torn (optional)
# Directions:
01 - Preheat a grill or grill pan to medium-high temperature.
02 - Brush peach halves with 1 tablespoon olive oil. Place cut-side down on the grill and cook for 2 to 3 minutes until grill marks form and the fruit softens slightly. Remove and let cool, then slice into wedges.
03 - In a small bowl, whisk together the remaining olive oil, honey, sea salt, and black pepper.
04 - Arrange the arugula evenly on a large serving platter.
05 - Top the greens with grilled peach wedges, halved cherry tomatoes, and thinly sliced shallot.
06 - Gently tear burrata into large pieces and distribute over the salad mixture.
07 - Drizzle salad with prepared dressing and balsamic glaze. Sprinkle toasted nuts and garnish with torn basil leaves, if desired.
08 - Present immediately while peaches remain slightly warm.
# Expert Advice:
01 -
- Easy prep with minimal cooking
- Fresh peaches and burrata make this a true seasonal delight
- Customizable for guests or dietary preferences
- Naturally vegetarian and gluten free
02 -
- High in seasonal antioxidants from peaches and tomatoes
- Easily made gluten free and vegetarian
- Delicious served warm or at room temperature
03 -
- Use a hot grill to control peach texture
- Always toast your nuts just before serving for crunch
- Let the burrata stand at room temperature for ten minutes so the center is extra creamy