Grilled Peach Burrata Salad
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 3 large ripe peaches, pitted and sliced into thick wedges
- 2 balls of fresh burrata cheese (approx. 4 oz each)
- 5 oz fresh baby arugula
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup toasted pistachios or pecans, chopped
- 1/4 cup fresh basil leaves, torn
- Flaky sea salt and freshly cracked black pepper to taste
Instructions
- Preheat your outdoor grill or an indoor grill pan over medium-high heat. Lightly brush the grates with a small amount of oil to prevent the fruit from sticking during the cooking process.
- Lightly brush the peach wedges with olive oil. Place them onto the hot grill grates and cook for about 2 to 3 minutes per side. You are looking for distinct grill marks and a slightly softened texture. Once done, remove them from the heat and set them aside to cool slightly.
- In a large shallow bowl or on a serving platter, spread out the fresh baby arugula. Drizzle the greens with a tablespoon of olive oil and a pinch of salt and pepper, tossing gently to coat the leaves evenly.
- Carefully place the grilled peach wedges over the bed of arugula. Take the burrata balls and place them in the center or break them apart gently with your hands so the creamy interior spills out over the salad.
- Sprinkle the chopped pistachios and fresh basil leaves over the top. Finish the dish by drizzling the remaining olive oil and the balsamic glaze generously over everything. Add a final sprinkle of flaky sea salt and cracked black pepper.
Find it online: https://www.pleasecook.com/healthy/grilled-peach-burrata-salad/