Grilled Peaches and Burrata Salad: A Delightful Summer Treat
This refreshing salad combines the sweetness of grilled peaches with the creaminess of burrata cheese, fresh basil, and a balsamic glaze for a perfect summer side or appetizer.
Equipment
- Grill or grill pan
- sharp knife
- serving platter
Ingredients
- 8-10 Fresh peaches ripe but not mushy
- 3 pieces Burrata cheese or fresh mozzarella
- 4 sprigs Basil chiffonade
- 2 Tablespoons Olive oil
- 2 Tablespoons Balsamic glaze or 1 Tablespoon balsamic vinegar
- ¼ teaspoon Coarse salt Kosher or Malden
- ¼ teaspoon Fresh black pepper
Instructions
- Preheat your grill to medium-high heat and spray with non-stick cooking spray.
- Cut the peaches into quarters, keeping the skin on.
- Grill the peach quarters for about 5 minutes per side until they have nice char marks.
- Transfer the grilled peaches to a serving platter and let them cool slightly.
- Tear the burrata cheese into bite-sized pieces and scatter them over the cooled peaches.
- Sprinkle the chiffonade basil over the salad.
- Drizzle the salad with olive oil and balsamic glaze.
- Season with coarse salt and fresh black pepper, then serve immediately.
Notes
Grill peaches about 10 minutes in advance to allow them to cool before assembling. Avoid overcrowding the grill; work in batches if needed. Charring adds smoky flavor, but be careful not to overcook the peaches. For a heartier salad, consider adding greens like arugula or baby spinach. This salad is best enjoyed fresh as burrata loses its creamy texture and balsamic glaze can break down other ingredients over time.