Description
A refreshing summer salad combining the sweetness of grilled peaches with the creaminess of burrata, finished with a tangy balsamic glaze.
Ingredients
Units
Scale
- 3 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 cups arugula or mixed greens
- 2 balls of burrata cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup balsamic glaze
- 1/4 cup toasted pine nuts or walnuts (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat grill or grill pan to medium-high heat.
- Brush peach halves with olive oil and sprinkle lightly with salt.
- Place peaches cut-side down on the grill and cook for 2–3 minutes, or until grill marks appear and peaches are slightly softened.
- Remove peaches from the grill and let them cool slightly, then slice.
- Arrange arugula or mixed greens on a serving platter or individual plates.
- Tear burrata and place over the greens.
- Add grilled peach slices and scatter basil leaves over the top.
- Drizzle with balsamic glaze and sprinkle with toasted nuts if using.
- Season with freshly ground black pepper and serve immediately.
Notes
- Make sure peaches are ripe but firm for best grilling results.
- You can use mozzarella if burrata is unavailable, though the creaminess will differ.
- Homemade balsamic reduction can be used instead of store-bought glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 13g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
