Grilled Peach and Burrata Salad

Why You’ll Love This Recipe

Have you ever stumbled upon a recipe that just screams summer? One that’s so vibrant, so fresh, and so incredibly delicious that it instantly transports you to a sunny afternoon, no matter the weather outside? Well, my friend, you’ve just found it. This Grilled Peach and Burrata Salad is everything you could ever want in a summer dish, and I have a feeling you’re going to fall head over heels for it, just like I did.

First off, let’s talk about the sheer simplicity of this recipe. I know, I know, “simple” is a word that gets thrown around a lot in the food world, but I truly mean it this time. There are no complicated techniques, no hard-to-find ingredients, and no need to spend hours in the kitchen. In fact, you can have this stunning salad on the table in under 30 minutes. How amazing is that? It’s the perfect recipe for those busy weeknights when you want something special without the stress, or for a lazy weekend lunch when you’d rather be soaking up the sun than slaving over a hot stove.

But don’t let its simplicity fool you into thinking it’s a boring salad. Oh no, this salad is anything but boring. The flavors are an absolute explosion in your mouth. You’ve got the sweet, juicy peaches, slightly caramelized from the grill, which brings out their natural sugars and adds a subtle smoky note. Then there’s the burrata. Oh, the burrata! If you’ve never had it, you’re in for a treat. It’s a ball of fresh mozzarella with a creamy, luscious center that spills out when you cut into it. It’s rich, it’s decadent, and it’s the perfect creamy counterpoint to the sweet peaches and the tangy balsamic glaze. Add in some ripe, juicy cherry tomatoes, a hint of sharp red onion, the crunch of toasted walnuts, and a handful of fresh basil, and you’ve got a symphony of flavors and textures that will have you coming back for more.

What I also adore about this recipe is its versatility. It’s elegant enough to serve at a dinner party or a special occasion, yet it’s casual enough for a simple family meal. It’s a fantastic vegetarian main course, but it also pairs beautifully with grilled chicken, fish, or steak if you want to add some extra protein. You can customize it to your heart’s content. Don’t have peaches? Nectarines or even plums would be a delicious substitute. Not a fan of walnuts? Toasted almonds, pecans, or even pine nuts would work just as well. You can play around with the salad greens, add some prosciutto for a salty kick, or even throw in some grilled corn for an extra layer of flavor. The possibilities are endless!

And let’s not forget how beautiful this salad is. It’s a feast for the eyes as well as the palate. The vibrant colors of the peaches, tomatoes, and greens, the creamy white of the burrata, and the dark, glossy balsamic glaze all come together to create a dish that’s almost too pretty to eat. Almost. It’s the kind of salad that will have your guests oohing and aahing before they’ve even taken a bite.

So, to sum it all up, you’ll love this recipe because it’s:

Quick and easy to make: Perfect for any day of the week.
Incredibly delicious: A flavor combination that’s out of this world.
Super versatile: Easily adaptable to your tastes and what you have on hand.
Absolutely stunning: A showstopper of a dish that’s sure to impress.

Trust me, once you try this Grilled Peach and Burrata Salad, it’s going to become a staple in your summer recipe rotation. It’s simple, it’s elegant, and it’s a true celebration of the best flavors the season has to offer. So what are you waiting for? Let’s get cooking!

Essential Tools and Equipment

One of the many things I love about this recipe is that you don’t need a kitchen full of fancy gadgets to make it. In fact, you probably have most of these tools already. Here’s a simple rundown of what you’ll need to create this masterpiece:

Grill or Griddle Pan: This is key for getting those beautiful grill marks and that slightly smoky flavor on the peaches. A cast iron griddle pan works wonderfully on the stovetop if you don’t have an outdoor grill.
Cutting Board and a Sharp Knife: You’ll be doing a bit of slicing and dicing, so a good quality cutting board and a sharp knife are essential for making the job easier and safer.
Large Salad Bowl or Platter: You’ll want something large enough to toss and serve the salad without everything spilling over. A beautiful platter can also make for a stunning presentation.
Tongs: These will come in handy for flipping the peaches on the grill and for tossing the salad.
Small Bowl or Jar for Dressing: While the recipe calls for a simple drizzle of olive oil and balsamic glaze, if you decide to make a more elaborate vinaigrette, a small bowl and whisk or a jar with a tight-fitting lid will be useful.
Measuring Spoons and Cups: For accurate measurements of the ingredients, especially for the dressing.

And that’s it! See? I told you it was simple. No need for any high-tech equipment here, just a few basic kitchen tools and you’re good to go.

Preparation Tips

A little bit of prep work can go a long way in making this recipe even easier and more enjoyable to make. Here are a few of my favorite tips to help you get the best results:

Choose the Right Peaches: Look for peaches that are ripe but still firm to the touch. If they’re too soft, they’ll turn to mush on the grill. Freestone peaches are also a good choice as the pit is easier to remove.
Toast Your Nuts: Don’t skip this step! Toasting the walnuts brings out their nutty flavor and adds a wonderful crunch to the salad. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-10 minutes. Keep a close eye on them as they can burn quickly.
Room Temperature Burrata: For the creamiest, most luscious burrata, take it out of the fridge about 30 minutes before you plan to serve the salad. This will allow the center to soften up and become perfectly gooey.
Don’t Overcrowd the Pan: When grilling the peaches, make sure you don’t overcrowd the pan. This will ensure that they get a nice char and cook evenly. If you need to, cook them in batches.
Do-Ahead Tips: While this salad is best served fresh, there are a few things you can do ahead of time to make assembly even quicker. You can wash and dry the salad greens, slice the red onion, and toast the walnuts in advance. Just store them in separate airtight containers in the fridge until you’re ready to assemble the salad. You can also make the vinaigrette (if using) ahead of time.

Ingredients List

Here’s what you’ll need to create this delicious salad. I’ve also included a few notes to help you choose the best ingredients.

3-4 large ripe but firm peaches, halved and pitted
1 (8-ounce) ball of burrata cheese, at room temperature
5 ounces (about 5 cups) mixed salad greens (I like a mix of arugula, spinach, and radicchio for a peppery and slightly bitter flavor that complements the sweetness of the peaches)
1 pint cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cup walnuts, toasted
Fresh basil leaves, for garnish
Extra virgin olive oil, for drizzling
Balsamic glaze, for drizzling
Flaky sea salt and freshly ground black pepper, to taste
1-2 slices of crusty bread, like ciabatta or sourdough (optional, for serving)

Step-by-Step Directions

Ready to create some magic? Here’s how to bring this beautiful salad to life, step by step.

Prep the Veggies: Start by washing and drying your salad greens. If you have a salad spinner, now is the time to use it! Place the greens in a large salad bowl or on a platter. Add the halved cherry tomatoes and the thinly sliced red onion. Season with a pinch of flaky sea salt and a few grinds of black pepper, and give everything a gentle toss.
Grill the Peaches: Preheat your grill or griddle pan over medium-high heat. Brush the cut side of the peaches with a little bit of olive oil to prevent them from sticking. Place the peaches cut-side down on the grill and cook for 2-3 minutes per side, or until they have beautiful grill marks and are slightly softened. You’re not looking to cook them all the way through, just to get a nice char and bring out their sweetness.
Toast the Bread (if using): While the peaches are grilling, you can toast your bread. Brush both sides of the bread with a little olive oil and grill for 1-2 minutes per side, or until golden brown and crispy.
Assemble the Salad: Now for the fun part! Arrange the grilled peaches on top of the salad greens. Add the toasted walnuts.
The Grand Finale – Burrata: Gently tear the ball of burrata in half and nestle it in the center of the salad. You can also tear it into smaller pieces and scatter them throughout the salad, but I love the drama of a whole ball of burrata.
Dress and Garnish: Drizzle the entire salad with a generous amount of extra virgin olive oil and balsamic glaze. Garnish with fresh basil leaves.
Serve Immediately: This salad is best enjoyed right away, while the peaches are still warm and the burrata is at its creamiest. Serve with the toasted bread on the side for mopping up all those delicious juices.

Common Mistakes to Avoid

While this recipe is pretty straightforward, there are a few common pitfalls that can trip you up. Here’s what to watch out for:

Using Unripe or Overripe Peaches: As I mentioned before, the peaches are the star of the show, so it’s important to choose them wisely. Unripe peaches will be hard and lack flavor, while overripe peaches will turn to mush on the grill. Look for peaches that are fragrant and give slightly when you gently press them.
Not Oiling the Grill or the Peaches: This is a crucial step to prevent the peaches from sticking to the grill. A light brush of olive oil is all you need.
Overcooking the Peaches: You’re not trying to make peach jam here! You just want to get a nice char and soften them slightly. Keep a close eye on them and don’t be afraid to take them off the heat a minute or two early if they’re cooking too quickly.
Dressing the Salad Too Early: If you dress the salad too soon, the greens will become limp and soggy. It’s best to add the dressing just before serving.
Forgetting to Season: A little bit of salt and pepper can make a world of difference in bringing out the flavors of all the ingredients. Don’t be shy!

Best Side Dishes

While this salad is a fantastic meal on its own, it also plays well with others. Here are a few of my favorite side dishes to serve with it:

Grilled Chicken or Steak: For a more substantial meal, serve this salad alongside some simply grilled chicken or steak. The smoky flavor of the meat will complement the grilled peaches beautifully.
Prosciutto-Wrapped Melon: For a classic Italian-inspired pairing, serve this salad with some prosciutto-wrapped melon. The salty prosciutto and the sweet melon are a match made in heaven and will pair wonderfully with the flavors of the salad.
Crusty Bread: A good quality crusty bread is a must for sopping up all the delicious juices from the salad. Toasted ciabatta or a crusty sourdough would be perfect.
A Crisp White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio would be the perfect accompaniment to this salad. The crisp acidity of the wine will cut through the richness of the burrata and complement the sweetness of the peaches.

Expert Recipe Tips

Want to take your Grilled Peach and Burrata Salad to the next level? Here are a few of my secret tips and tricks:

Add a Pinch of Red Pepper Flakes: For a little bit of heat, add a pinch of red pepper flakes to the dressing. It will add a nice kick without being overpowering.
Grill the Onions: For a milder, sweeter onion flavor, try grilling the red onion along with the peaches. It will take the edge off the raw onion and add another layer of smoky flavor to the salad.
Make a Vinaigrette: While a simple drizzle of olive oil and balsamic glaze is delicious, you can also make a more elaborate vinaigrette. Try whisking together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and pepper to taste.
Add Some Herbs: In addition to the basil, you can also add other fresh herbs to the salad. Mint, parsley, or even a little bit of tarragon would be delicious.
Don’t Be Afraid to Experiment: This recipe is just a starting point. Feel free to get creative and add your own personal touch. You could add some grilled corn, some sliced avocado, or even some crispy prosciutto. The possibilities are endless!

Storage and Reheating Instructions

This salad is definitely best enjoyed fresh, as the greens will wilt and the burrata can become watery if left for too long. However, if you do have leftovers, here’s how to store them:

Storage: Store any leftover salad in an airtight container in the fridge for up to 24 hours. If possible, store the burrata separately to prevent it from making the salad soggy.
Reheating: This salad is not meant to be reheated. The greens will become a wilted mess and the burrata will lose its creamy texture. It’s best to enjoy any leftovers cold.

Frequently Asked Questions (FAQs)

1. Can I use nectarines instead of peaches?

Absolutely! Nectarines are a great substitute for peaches in this recipe. They have a similar flavor and texture, and they also grill up beautifully. Just make sure they are ripe but still firm.

2. I can’t find burrata. What can I use instead?

If you can’t find burrata, you can use fresh mozzarella instead. It won’t have the same creamy center, but it will still be delicious. You could also try using crumbled goat cheese or feta for a different flavor profile.

3. Can I make this salad ahead of time?

While the salad is best assembled just before serving, you can do some of the prep work ahead of time. You can wash and dry the greens, slice the onion, and toast the nuts a day in advance. You can also grill the peaches a few hours ahead of time and store them at room temperature.

4. What other fruits can I grill for this salad?

Plums, apricots, and even figs would be delicious in this salad. Just make sure to adjust the grilling time accordingly, as some fruits will cook faster than others.

5. Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just make sure to serve it without the toasted bread, or use a gluten-free bread instead.

Final Thoughts

And there you have it – a simple yet elegant Grilled Peach and Burrata Salad that is sure to become your new summer favorite. It’s a celebration of all the best flavors of the season, and it’s a recipe that I hope you’ll make again and again.

So what are you waiting for? Head to the farmers market, grab some beautiful peaches, and give this recipe a try. I promise you won’t be disappointed. And when you do make it, I’d love to hear what you think! Leave a comment below and let me know how it turned out. Happy cooking!

(adsbygoogle = window.adsbygoogle || []).push({});