Grilled Peach Burrata Salad

$- 4 ripe peaches, halved and pitted - 8 ounces creamy burrata cheese - 4 cups fresh arugula or a mix of your favorite greens - 1/4 cup toasted walnuts, roughly chopped - 1/4 cup thick balsamic reduction - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish For the best grilled peach burrata salad, start with ripe peaches. Look for peaches that are slightly soft to the touch. They should have a sweet scent and a warm color. Avoid any that feel too hard or have bruises. Next, choose burrata cheese with a creamy texture. It should feel soft and squishy. Fresh burrata is best, as it has a rich and milky flavor. You can boost flavor with other nuts or seeds. Try adding pistachios or sunflower seeds for a nice crunch. Fresh herbs like mint or cilantro can also brighten the salad. If you want more greens, mix in spinach or kale for added texture. {{ingredient_image_2}} 1. Start by preheating your grill. Set it to medium-high heat. This ensures a great sear on the peaches. 2. While the grill heats up, prepare your salad base. Take a large bowl and add four cups of fresh arugula or your favorite greens. This will add crunch and freshness to your salad. 1. Once the grill is hot, lightly brush the cut sides of the peach halves with two tablespoons of extra virgin olive oil. This step helps the peaches not stick and adds flavor. 2. Place the peach halves cut side down on the grill. Grill them for 4-5 minutes. Look for beautiful grill marks. The peaches should be tender but not mushy. 1. After grilling, remove the peaches and let them cool for a minute. Then slice them into wedges for easier serving. 2. Arrange the grilled peach slices on top of the arugula in your bowl. This creates a colorful look. 3. Tear the burrata cheese into pieces and place it evenly over the salad. This will add a rich and creamy texture. 4. Sprinkle the toasted walnuts over the top for a nice crunch. 5. Drizzle with thick balsamic reduction for sweetness. 6. Season the salad with salt and freshly ground black pepper to taste. 7. Finish by garnishing with fresh basil leaves. This adds a lovely aroma and brightens the dish. To grill peaches well, avoid common mistakes. First, always preheat your grill. If it’s not hot, the peaches will stick. Brush the cut sides with olive oil. This makes them tasty and helps prevent sticking. Cook the peaches cut side down for 4-5 minutes. Look for nice grill marks. The peaches should be tender but not mushy. You want them to hold their shape. Seasoning is key for this salad. Use salt and freshly ground black pepper. These bring out the flavors of the peaches and burrata. For dressings, thick balsamic reduction works well. You can also try a simple olive oil and lemon juice mix. Both will enhance the dish. Presentation matters. Serve the salad on a large platter for a stunning look. Arrange the peaches and burrata artfully. Add color with fresh basil leaves. You can even use edible flowers for a pop of color. They not only look good, but they also add interesting flavors. Pro Tips Choose Perfect Peaches: Select peaches that are slightly soft to the touch and fragrant for the best flavor and texture. Grilling Technique: Ensure your grill is preheated properly to achieve those beautiful grill marks and to caramelize the sugars in the peaches. Presentation Matters: Arrange the salad in layers to showcase the vibrant colors of the ingredients for a visually stunning dish. Freshness is Key: Use fresh basil leaves just before serving to maintain their aroma and vibrant green color. {{image_4}} You can swap peaches for other fruits. Consider using pears or nectarines. These fruits grill well and add sweetness. Plums or apricots also work nicely. Each option brings its own unique flavor. For cheese, burrata is creamy and rich. If you want something different, try goat cheese. Feta is another great choice; it adds a tangy kick. These cheeses all pair well with the sweet fruit. To make this salad vegan or dairy-free, skip the cheese. Use avocado for creaminess instead. You can also add a vegan cheese made from nuts. This still gives you a tasty dish. For gluten-free options, the salad is already gluten-free. Just check your balsamic reduction. Some brands add gluten, so read the label. Use fresh ingredients to keep it safe. For a full meal, pair this salad with grilled chicken or shrimp. They add protein and flavor balance. You can also serve it with steak for a hearty option. This salad shines at lunch or dinner. Serve it as a light main course or a side. It works great for picnics or gatherings too. The colorful presentation makes it a hit! To keep your grilled peach burrata salad fresh, store the components separately. This way, the flavors stay bright. Use airtight containers for each component. Place the grilled peaches in one container. Keep the burrata in another. Store the greens, nuts, and dressing in their own containers. When ready to eat, you can easily mix everything together. Grilled peaches last in the fridge for about three days. They may soften, but the flavor stays good. Burrata cheese should be consumed within two days for the best taste and texture. Fresh greens like arugula last about three to five days when stored properly. Always check for signs of spoilage, like wilting or browning. If you need to reheat grilled peaches, do it gently. Use a microwave on low power for about 10-15 seconds. This way, they warm up without getting mushy. You can also place them in a skillet on low heat for a minute or two. Avoid high heat to keep their texture intact. To pick ripe peaches, look for these signs: - Color: Choose peaches that are a deep yellow or golden hue. - Feel: Gently press the peach. It should yield slightly but not be mushy. - Aroma: Ripe peaches smell sweet and fragrant. If they lack scent, they may not be ripe. - Shape: Look for round, plump peaches without dents or flat spots. Buying from a farmer's market can help. You can ask the grower about the best picks. Yes, you can use canned or frozen peaches. Here are the pros and cons: Pros: - Convenience: They save time, and you can use them anytime. - Availability: They are often available when fresh peaches aren’t in season. Cons: - Texture: Canned and frozen peaches may be softer than fresh ones. This can change the salad's crunch. - Flavor: They may lack the sweet, fresh taste of grilled peaches. If you use them, drain and pat them dry before grilling or adding to the salad. This salad pairs well with many sides. Consider these options: - Grilled Chicken: A light protein adds heartiness. - Crusty Bread: Fresh or toasted bread complements the salad nicely. - Quinoa: This offers a nutritious boost and a nice texture. - Charcuterie Board: Serve it with meats and cheeses for a full spread. These sides can enhance your meal while keeping it fresh and flavorful. This grilled peach burrata salad combines fresh ingredients and simple steps. Choosing ripe peaches and the right burrata is key. Grilling brings out sweet flavors while adding depth. You can add more nuts or other greens for flavor. Remember to arrange the salad nicely for a great look. In summary, this dish is versatile and easy to adapt. Enjoy the bright flavors and create your own variation. Your friends and family will love this tasty salad!$

Grilled Peach Burrata Salad

A refreshing salad featuring grilled peaches, creamy burrata, and fresh greens, drizzled with balsamic reduction.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 pieces ripe peaches, halved and pitted
8 ounces creamy burrata cheese
4 cups fresh arugula or a mix of your favorite greens
1 4 cup toasted walnuts, roughly chopped
1 4 cup thick balsamic reduction
2 tablespoons extra virgin olive oil
to taste salt and freshly ground black pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your grill to a medium-high temperature, ensuring it’s hot enough for a good sear.
Lightly brush the cut sides of the peach halves with olive oil to prevent sticking and enhance flavor.
Carefully place the peach halves cut side down on the grill. Let them cook for 4-5 minutes, or until they develop beautiful grill marks and become just tender—not overly soft.
While the peaches are grilling, prepare a large serving bowl by placing the arugula or mixed greens in the bottom as a refreshing base for your salad.
Once the peaches are done, remove them from the grill and allow them to cool slightly. Slice the grilled peaches into wedges for easy serving.
Artfully arrange the grilled peach slices atop the greens, creating a colorful presentation.
Tear the burrata cheese into generous pieces and distribute them evenly over the salad for rich creaminess.
Scatter the toasted walnut pieces across the top for a delightful crunch and nutty flavor, then drizzle with balsamic reduction for a touch of sweetness.
Season with salt and freshly ground black pepper to elevate the flavors, adjusting to your taste preference.
Finish by garnishing the salad with fresh basil leaves, adding a fragrant touch that brightens the dish.

Notes

Serve on a large platter or individual plates for a vibrant presentation.

Keyword arugula, burrata, grilled peaches, salad, summer