Description
A refreshing and elegant Grilled Peach and Burrata Salad combining the sweetness of charred peaches with creamy burrata, fresh mixed salad leaves, cherry tomatoes, toasted walnuts, and a tangy balsamic glaze. Perfect for a light lunch or as a sophisticated starter, served with optional toasted ciabatta bread.
Ingredients
Salad
- 3 or 4 peaches, sliced
- 150 g (1 large ball) burrata cheese
- 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
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- A small handful of fresh basil leaves
For Grilling
- Olive oil for brushing
Optional
- Ciabatta bread, sliced for toasting
- Olive oil for drizzling on ciabatta
Instructions
- Prepare the salad base: Place the mixed salad leaves in a large serving bowl or on a platter. Add the halved cherry tomatoes and thinly sliced red onion. Sprinkle with about ¼ teaspoon of sea salt and toss the ingredients well to combine the flavors.
- Grill the peaches: Brush a griddle pan or barbecue grill with olive oil. Grill the sliced peaches for 2 to 3 minutes on each side until they have nice grill marks and are slightly softened. Remove from heat and keep warm.
- Toast the ciabatta (optional): If using ciabatta bread, drizzle olive oil on both sides of the sliced bread. Using the same grill or griddle pan, toast the bread slices on both sides until golden and crisp. Set aside to serve with the salad.
- Assemble the salad: Crumble the toasted walnut halves over the tossed salad leaves. Arrange the grilled peaches on top. Tear open the burrata with your hands and spread the creamy cheese evenly around and over the salad with a small spoon.
- Finish and serve: Drizzle 1 tablespoon of extra virgin olive oil and 1 tablespoon of balsamic glaze evenly over the salad. Add freshly ground black pepper to taste. Garnish with fresh basil leaves. Serve immediately, accompanied by the toasted ciabatta if desired.
Notes
- Use ripe but firm peaches for best grilling results to avoid mushiness.
- Burrata is best served fresh and at room temperature for creamy texture.
- The balsamic glaze adds a sweet tang that complements the peaches; substitute with good quality balsamic vinegar if unavailable.
- To toast nuts if not pre-toasted, heat them in a dry pan over medium heat for 3-5 minutes until fragrant.
- This salad is best eaten immediately to enjoy the contrast of warm peaches and creamy cheese.
