Grilled Peach Salad with Burrata
This beautiful peach burrata salad is the perfect summer side dish. A grilled peach salad, it features crisp greens, creamy Burrata cheese and toasted almonds, tossed with a delicious peach vinaigrette.
Ingredients
- 9 cups mixed greens can use Spring Mix
- 3 fresh peaches ripe but firm
- 1 cup sliced almonds
- 8 ounces Burrata cheese
- 1 Tablespoon olive oil (to toss with peaches before grilling)
- 2 Tablespoons balsamic vinegar glaze (glaze not vinegar)
Peach Vinaigrette
- ½ cup fresh or canned peaches (measure after pureeing)
- ¼ cup white balsamic vinegar
- ¼ cup olive oil + 1 Tablespoon
- 1 Tablespoon red onion can use white or yellow
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut peaches in half. Twist to separate from pit, then carefully cut pit from second half. You don’t need to peel the peaches. Cut each half peach into thirds.
- Gently toss peach pieces in 1 tablespoon olive oil.
- To grill peaches, spray cooking oil spray lightly over grill, then turn grill to high heat. Place peach pieces on grill; let roast about 3-4 minutes to achieve grill marks and soften peaches. You don’t need to turn peaches over, just remove from grill and set aside.
- Cut or tear Burrata cheese into 6 pieces (more for a large salad platter).
- Roll fresh basil in tight rolls, then slice to chiffonade. You can also keep some basil leaves whole to garnish. Chop the fresh basil strands.
Peach Vinaigrette
- Place olive oil, white vinegar, red onion, Dijon mustard, salt and pepper in a blender and blend until smooth.
- Pour dressing into jar or bottle, cover and refrigerate.
- Plate salad on individual plates or on a large platter. Place bed of greens on plate, then place a Burrata clump (or several for a large salad) on salad. (Cheese should look like a puffy cloud sitting on salad.) Arrange several peach wedges atop salad.
- Sprinkle with toasted almonds. Finish by drizzling with a teaspoon of balsamic vinegar, over salad.
Notes
- Toss the lettuce greens first. If you toss the greens with vinaigrette, your salad will have more flavor due to coating each lettuce piece. Then plate salad on individual plates and add the toppings.
- Prep ahead. To save time at the last minute, you can make your dressing and prep ingredients a day ahead, except the peaches. Wait to cut and grill peaches a little while before serving. Then combine everything and serve.
- Grill or not? You can make this salad without grilling the peaches. It will be delicious, but grilling gives the peaches amazing flavor by caramelizing them which makes them tender and even sweeter.
- Select firm peaches. You want firm, but ripe peaches so they don’t get mushy on the grill, but also have sweetness.
- Use big peaches. The larger size is easier to work with on the grill.
- Use a thin spatula. It’s easier to lift the peaches with a thin spatula. Tongs can rip them.
Nutrition
Calories: 304kcal | Carbohydrates: 7g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 318mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 949IU | Vitamin C: 14mg | Calcium: 254mg | Iron: 1mg