In summer if you want to eat a healthy salad with a rich taste then must taste Grilled Peach and Burrata Salad. It is not wrong to say that it is the king of all salads. Delicious mix with grilled peach, burrata of creamy texture, pine nuts, and balsamic. It is the last week of the summer season and I’m trying to feel its flavor at the end of summer. The weather is changing and also mood is to taste the following season's recipes. This recipe is perfect for a beach lover. I’m sure that I will enjoy this recipe also in the autumn season. At the end of summer, there is a little bit of warmth in the evening. I will recommend you this recipe because it is tasty, eye-catching, and sweet in flavor.
GRILLED PEACH AND BURRATA SALAD
Enjoy the Smokey flavor of grilled peaches in the summer season on your outdoor side. If it is on the beach this is the perfect place to enjoy the recipe during sunset and waves of water.
If you are at home you can also enjoy this recipe on your grill pan. To make the upper layer caramelised of grilled peach you need to coat first in butter then cover it with coconut sugar. Put it on the grill pan to make a caramelised layer on it.
After grilling the peaches, make a balsamic cut. I love this step if you want you can skip it. It gives a different flavor with thick balsamic sweet syrup. The next step is assembling it. Take a plate and make a layer of arugula with grilled peach on the plate then sprinkle some pine nut and two pieces of Burrata. If you don’t like arugula you can add spinach or any other green veg to it.
Now put olive oil on it and reduce the balsamic with some crushed black paper to make it final. You can make a salad dairy if you like it. You can add vegan cashew ricotta instead of burrata after grilling the peaches with a coat of olive oil.
You can check more tempting salads here like Watermelon, Cucumber, Feta Cheese Salad, Corn Salad, and Stone Fruit Salad.
GRILLED PEACH AND BURRATA SALAD
It is the perfect salad for summer. Caramelized grilled peach with creamy burrata cheese and spicy arugula with an outstanding taste. Steps to make it are mentioned below.
- Put the Grill pan on the heat. Slice peaches in half pieces if you are outdoors. If in the kitchen cut them into quarter slices.
- Coat the peaches with butter and sprinkle coconut sugar on them. Grill the peaches for around 3 minutes. When you see the marks of the grill on the peaches put them out from the grill.
- Now add balsamic vinegar to a small pot and put it on the heat. Cook it for 5 minutes to reduce it. When it comes cool down it becomes thick.
- Now it’s time to assemble the salad.
- Put arugula into the plate with some peach slices. Add some burrata cheese on it and sprinkle a few pine nuts. Drizzle olive oil and reduce balsamic vinegar. Serve it with some crushed black paper on top of the salad.
FAQ's
What is a Burrata salad made of?
It is made with fresh green herbs, tomato, cucumber, pita cheese, and with lemon & olive oil dressing.
Is Grilled Peach Burrata Salad for Non-veg?
Yes, of course, it is beneficial for both veg and non-veg. Both can eat it and feel its flavor.
Can we store Grilled Peach Burrata Salad?
No, because after the store it lost its freshness and taste. If you want to enjoy its taste in every bite you need to take it fresh.
What part of burrata do you eat?
It gives you amazing taste in summer recipes. Tear it into pieces and add it to different pasta and salads.
Conclusion
It is a lightweight and sweet and savoury salad that swings your mood in summer. It is a perfect salad for beach lovers with a beautiful moment of sunset. The caramelized layer on peaches gives you a crunchy, creamy mouth-watering flavour. You can fulfill your body's requirement of Vitamin A, C, Fiber, Iron, and Potassium for your daily routine in summer.
GRILLED PEACH AND BURRATA SALAD
Ingredients
- 8 oz burrata cheese
- 3 peaches
- 1 tablespoon butter or ghee
- 1 tablespoon coconut sugar
- ½ cup balsamic vinegar
- 4 cups arugula
- ¼ cup pine nuts
- ¼ cup olive oil
- black pepper, to taste
Instructions
- Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent falling through the grates. If using an indoor grill pan, you can slice the peaches into quarters.
- Brush the open side of the peaches with butter or ghee and sprinkle with coconut sugar. Then, grill the peach slices for 2-3 minutes on each side, until you have grill marks and the open edge has caramelized.
- While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
- To assemble the salad, add a small handful of arugula to a plate, a couple of peach slices, and chunks of burrata. Sprinkle some pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top it off with a little cracked black pepper.
LISA’S TIPS
- If you’re not a fan of arugula, you could use spinach, frisee, or another salad green.
Leave a Reply