As we continue thinking about alfresco dining and its perfect pairings, this grilledpeach burrata salad is definitely summer in a bowl. The creaminess of the burrata alongside the velvety,sweetness of the charred, grilled peaches makes for a flavorful yet lightsummer recipe. This easy to make salad is one to try for your next outdoor celebration.
Integrate this dish and make it part of – Your Story of Home.
Photography by Alcides Aguasvivas {Instagram @alcides.eats}
Grilled Peach and Burrata Salad
As we continue thinking about alfresco dining and its perfect pairings, this grilledpeach burrata salad is definitely summer in a bowl. The creaminess of the burrata alongside the velvety,sweetness of the charred, grilled peaches makes for a flavorful yet lightsummer recipe. This easy to make salad is one to try for your next outdoor celebration.
Ingredients
- 1ball of Burrata, sliced in half (wait until the very end to cut)
- 6ripe peaches, halved (remove pit)
- ¼ ofa baguette, cut into 1-inch cubes
- ¼ of a cup of extra virgin olive oil, divided
- ½ ofa medium red onion, thinly sliced in ringlets
- ¼ ofa cup of balsamic vinegar
- FreshBasil leaves, garnish
Instructions
- Begin, by preheating the oven to 425 degrees. Next, cut the baguette into cubes and toss with olive oil. Place in oven and bake until golden brown (about 5-7 minutes). Remove and set aside.
- Next, heat grill pan (or outside grill) to medium-high heat and oil. While heating the grill pan combine onion ringlets and balsamic vinegar in a bowl. Make sure to mix well.
- Then, take peach halves and grill for about 2 minutes on each side, ensuring to create those beautiful grill marks. Once done, allow to cool for about 5 minutes and then cut into halves again for more bite-size pieces.
- Lastly, in a large salad bowl gently combine peaches, freshly-baked crouton cubes, onions, and balsamic vinegar. Top with cut burrata and garnish with fresh basil leaves and serve immediately.