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Fresh Grilled Peach Salad with Creamy Burrata

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A quick and easy summer salad featuring smoky grilled peaches, creamy burrata cheese, fresh basil, and optional greens and nuts for a refreshing and crowd-pleasing dish.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups baby arugula or mixed greens (optional)
  • 1/4 cup toasted pine nuts or sliced almonds (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375°F or 190°C).
  2. Rinse and dry the peaches, then slice them in half and remove the pits carefully with a paring knife. Brush each peach half lightly with extra virgin olive oil.
  3. Place the peach halves cut-side down on the hot grill. Grill for 3-4 minutes until grill marks appear and peaches start to soften but are still firm. Flip and grill the skin side for another 2 minutes.
  4. Transfer the grilled peaches to a plate and let them cool slightly.
  5. If using greens, lay the baby arugula or mixed greens on a large serving platter. Scatter torn basil leaves evenly over them.
  6. Slice each grilled peach half into wedges and arrange them on top of the greens and basil evenly.
  7. Tear the burrata into chunks and scatter generously over the salad.
  8. Sprinkle sea salt and freshly ground black pepper over the salad to taste. Drizzle with a little more olive oil and balsamic glaze if using.
  9. Toast pine nuts or sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Sprinkle over the salad just before serving.
  10. Serve immediately while peaches are still slightly warm and burrata is creamy.

Notes

Use peaches that are ripe but firm to avoid mushy texture. Brush peaches with olive oil before grilling to prevent sticking and promote caramelization. Grill at medium-high heat to get nice grill marks without burning. Toast nuts just before serving for best crunch. Burrata can be substituted with fresh mozzarella or avocado for dairy-free option. If no grill is available, roast peaches in a 425°F oven for 10-12 minutes.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, fresh peach recipe, basil salad, grilled fruit salad

Find it online: https://twinkletaste.com/fresh-grilled-peach-salad-with-creamy-burrata-best-easy-summer-recipe/