Grilled Peach Burrata Salad (Printable View)
Sweet grilled peaches, fresh burrata, arugula, and balsamic for a summer-inspired, refreshing dish.
# Ingredient List:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small shallot, thinly sliced
→ Dairy
05 - 2 balls burrata cheese, about 8 ounces total
→ Nuts
06 - 1/4 cup toasted pistachios, roughly chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic glaze, plus extra for drizzling
09 - 1 teaspoon honey
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush the peach halves with a bit of olive oil. Grill peaches cut side down for 2 to 3 minutes until grill marks develop and peaches are just softened. Remove and slice each half into wedges.
03 - In a small bowl, whisk together olive oil, balsamic glaze, honey, Dijon mustard, salt, and black pepper until emulsified.
04 - Arrange the arugula evenly over a large serving platter. Top with grilled peach wedges, halved cherry tomatoes, and thinly sliced shallot.
05 - Tear the burrata cheese into large pieces and arrange over the salad components.
06 - Drizzle the dressing evenly over the salad. Sprinkle with toasted pistachios and add an extra drizzle of balsamic glaze if desired. Serve immediately.
# Expert Suggestions:
01 -
- Ready in under half an hour which is great for busy nights or last minute guests
- Uses seasonal fruit and fresh greens for a healthy vibrant bowl
- Both vegetarian and naturally gluten free so everyone can enjoy it
- Pairs beautifully with summer wines which makes it a natural for al fresco dining
02 -
- Vibrant source of antioxidants from peaches tomatoes and greens
- Pairs beautifully with white or rosé wines for instant summer meals
- Can be made nut free by skipping or swapping pistachios
03 -
- Always grill fruit just before serving for best flavor and temperature.
- Toast pistachios in a dry skillet for two minutes until fragrant before chopping.
- Use your hands to tear burrata for a rustic feel and more cheese in every bite.