Grilled Peach Burrata Salad
A refreshing and elegant salad featuring grilled peaches, creamy burrata, cherry tomatoes, mixed greens, and toasted walnuts—finished with a balsamic glaze. It’s a quick, healthy, and crowd-pleasing dish perfect for warm-weather meals.
Equipment
- 1 Grill pan or BBQ grill
- 1 Salad bowl or large platter
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Small spoon
- 1 Measuring spoons
- 1 Digital kitchen scale (optional)
- 1 Tongs or spatula (for grilling peaches)
- 1 Serving spoon or salad tongs
Ingredients
- 3 –4 ripe peaches halved, pitted, and sliced into thick wedges (use 3 if large, 4 if smaller)
- 1 ball 150g of fresh burrata cheese
- 3 cups 100g of mixed baby salad greens (such as lamb’s lettuce, pea shoots, and baby beet leaves)
- 1½ cups 200g cherry tomatoes, halved
- ¼ medium red onion very thinly sliced
- ¼ cup 25g toasted walnut halves
- 1 tablespoon extra virgin olive oil plus more for grilling
- 1 tablespoon balsamic glaze
- Small handful of fresh basil leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Ciabatta bread sliced (optional, for serving)
Instructions
- Prepare the Salad Base: Place the mixed greens into a large serving bowl or arrange them on a wide platter. Scatter the halved cherry tomatoes and thinly sliced red onion over the greens. Lightly season with sea salt and gently toss everything together to begin building the flavor.
- Grill the Peach Wedges: Lightly brush a grill pan or outdoor BBQ grill with olive oil and preheat over medium-high heat. Place the peach wedges on the grill and cook for 2–3 minutes on each side until they develop char marks and soften slightly. Transfer to a plate and set aside.
- Toast the Bread (Optional): If you're including ciabatta, brush the slices with olive oil and grill them on the same pan or grill until golden brown on both sides. This creates a crispy, rustic side to serve with the salad.
- Assemble the Salad Layers: Sprinkle the toasted walnut halves over the greens and vegetables. Gently nestle the grilled peaches throughout the salad. Place the whole burrata ball in the center, then carefully tear it open with clean hands. Use a small spoon to spread the creamy interior around the salad for even flavor.
- Add Finishing Touches: Drizzle the salad with the extra virgin olive oil and balsamic glaze. Tear fresh basil leaves and scatter over the top. Finish with a few grinds of black pepper for a peppery bite. Serve immediately with toasted ciabatta on the side, if desired.
Notes
- Peach Selection: Use firm-ripe peaches to hold up during grilling without turning mushy. Freestone peaches are easiest to slice and pit.
- Burrata Tips: Burrata adds a luxurious creaminess, but if unavailable, fresh mozzarella or even ricotta will work as a substitute.
- Grilling Alternative: No grill? A stovetop grill pan or cast iron skillet will create the same charred effect indoors.
- Make It a Meal: To turn this into a main dish, serve with grilled chicken or a scoop of quinoa for extra protein and fiber.
- Meal Prep Idea: Grill the peaches and toast the walnuts in advance. Assemble just before serving for the freshest flavor and texture.
