Description
This Grilled Peach and Burrata Salad is a fresh and vibrant dish combining sweet, smoky grilled peaches with creamy burrata cheese, mixed salad greens, cherry tomatoes, and toasted walnuts. Enhanced with a drizzle of extra virgin olive oil and balsamic glaze, it's a perfect summer salad served with optional toasted ciabatta, balancing flavors and textures for a refreshing yet indulgent meal.
Ingredients
Salad Ingredients
- 3 or 4 peaches
- 150 g / 1 large ball of burrata
- 100 g / 3 cups mixed salad leaves (lamb's lettuce, pea shoots, baby beet leaves)
- 200 g / 1 ½ cups cherry tomatoes on the vine, halved
- ¼ medium red onion, thinly sliced
- 25 g / ¼ cup toasted walnut halves
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- A small handful of basil leaves
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
For Cooking and Serving
- Olive oil for cooking
- Ciabatta to serve (optional)
Instructions
- Prepare the Salad Base: Place the mixed salad leaves in a large serving bowl or on a large platter. Add the halved cherry tomatoes and thinly sliced red onion. Sprinkle with about ¼ teaspoon of sea salt and toss well to combine and season.
- Grill the Peaches: Brush a griddle pan or barbecue grill with a little olive oil to prevent sticking. Slice the peaches and place them on the grill or pan. Cook each side for 2 to 3 minutes until grill marks appear and peaches are slightly softened. Remove and keep warm on a plate.
- Toast the Ciabatta (Optional): If serving with ciabatta, drizzle a little olive oil on both sides of the sliced bread. Using the same grill or pan, toast the bread until golden and crisp on both sides. Set aside with the salad.
- Assemble the Salad: Crumble the toasted walnuts evenly over the salad mixture. Arrange the grilled peaches on top. Tear open the burrata with your hands and use a small spoon to generously spread the creamy cheese across the salad, ensuring even distribution.
- Finish and Serve: Drizzle one tablespoon of extra virgin olive oil and one tablespoon of balsamic glaze over the assembled salad. Add freshly ground black pepper to taste and optionally garnish with basil leaves. Serve immediately alongside the toasted ciabatta, if using.
Notes
- Choose ripe yet firm peaches for grilling to prevent them from falling apart.
- Use fresh burrata for the best creamy texture and flavor.
- Balsamic glaze can be substituted with aged balsamic vinegar if glaze is unavailable.
- To toast walnuts, dry roast them in a skillet over medium heat until fragrant and lightly browned, then cool before adding.
- This salad is best served immediately to enjoy the freshness of the ingredients and texture contrast.