Grilled Peach Salad with Burrata and Basil Joy
Sweet grilled peaches, creamy burrata, and fresh basil are a combination that tastes like late summer on a plate. This grilled peach salad with burrata and basil layers everything over peppery greens with a simple balsamic dressing you can whisk together in a minute or two.
Equipment
- Grill or grill pan
- Mixing bowl
- Small bowl or jar (for dressing)
- Whisk
- Serving platter
- Tongs
Ingredients
For the salad
- 3–4 medium ripe but firm peaches about 600 g / 1 1/3 lb; halved and pitted (or thick wedges if clingstone)
- 1–2 Tbsp olive oil plus more as needed for the grill
- 1/4 tsp fine sea salt plus more to finish
- 1/8 tsp freshly ground black pepper plus more to finish
- 4 oz baby arugula or mixed peppery greens
- 8–10 large fresh basil leaves torn
- 8 oz burrata cheese 1–2 balls, drained and gently patted dry
- 1/4 cup toasted sliced almonds or pine nuts for crunch
For the balsamic-honey dressing
- 3 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp balsamic vinegar regular or aged
- 1 tsp honey
- 1/4 tsp fine sea salt
- freshly ground black pepper to taste
Instructions
- Preheat the grill or grill pan: Set a gas or charcoal grill to medium-high heat, or place a ridged grill pan over medium-high on the stovetop. Give it at least 5–10 minutes to fully heat so the grates are hot.
- Prepare the peaches: Halve the peaches and remove the pits. If they’re clingstone and the pit resists, cut the peaches into thick wedges instead of halves. Place the peaches in a bowl, drizzle with 1–2 Tbsp olive oil, and season with a pinch of salt and pepper. Toss gently to coat without bruising.
- Whisk the dressing: In a small bowl or jar, combine 3 Tbsp olive oil, 1 1/2 Tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and several grinds of black pepper. Whisk or shake until the dressing looks glossy and emulsified. Taste and adjust, adding a touch more honey if your peaches are not very sweet.
- Grill the peaches: Lightly oil the grill grates or grill pan. Place the peaches cut-side down in a single layer. Grill for 3–5 minutes without moving them, until you see defined grill marks and the peaches start to soften at the edges. Flip and grill the second side for 1–3 minutes more, until tender but not collapsing. Transfer to a plate to cool slightly.
- Season the greens: Add the arugula or mixed greens to a large mixing bowl. Spoon 2–3 Tbsp of the dressing over the greens and toss gently until lightly coated. Taste and add a tiny pinch of salt if needed.
- Arrange the base of the salad: Pile the dressed greens onto a wide, shallow serving platter or individual plates. Leave a small space in the center for the burrata.
- Add the burrata: Place the burrata ball (or balls) in the center of the greens. If very large, gently tear into a few big pieces so the creamy interior is visible. Drizzle a teaspoon or so of dressing over the burrata and season with a pinch of salt and pepper.
- Layer on the grilled peaches: Arrange the warm or room-temperature grilled peaches over and around the greens, letting some overlap with the burrata so the juices mingle.
- Finish with basil and nuts: Scatter the torn basil leaves over the salad, then sprinkle on the toasted almonds or pine nuts. Drizzle a bit more dressing over the peaches and greens, leaving some dressing aside for the table if you like.
- Serve right away: Bring the platter to the table with a serving spoon and knife so people can cut into the burrata and scoop it along with peaches and greens. The salad is best eaten within 20–30 minutes of assembling, while the peaches are still slightly warm and the greens are crisp.
Nutrition
Calories: 560kcalCarbohydrates: 38gProtein: 20gFat: 40gSaturated Fat: 14gCholesterol: 65mgSodium: 820mgPotassium: 720mgFiber: 6gSugar: 28gVitamin A: 1400IUVitamin C: 22mgCalcium: 380mgIron: 2.2mg
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