Grilled Peach Burrata Salad Recipe

Peaches: Fresh, ripe peaches are essential for this recipe. They provide a sweet and juicy contrast to the other ingredients.

Burrata: A creamy Italian cheese with a soft center, adding a rich and luxurious texture to the salad.

Arugula: This leafy green has a peppery flavor that complements the sweetness of the peaches and the creaminess of the burrata.

Olive oil: Used for brushing the peaches before grilling, it adds a subtle richness to the dish.

Balsamic glaze: A sweet and tangy reduction of balsamic vinegar, drizzled over the salad for added flavor.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and balances the sweetness of the peaches.

When grilling peaches, ensure they are ripe but still firm to maintain their shape and texture. Brush them generously with olive oil to prevent sticking and to enhance the caramelization process. For an added layer of flavor, consider sprinkling a pinch of sea salt on the peaches before grilling. This will bring out their natural sweetness and create a delightful contrast with the creamy burrata.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a great alternative for grilling.

• peaches - Substitute with plums: Plums offer a slightly different flavor but still provide a juicy and sweet element to the salad.

• burrata - Substitute with fresh mozzarella: Fresh mozzarella has a similar creamy texture, though it is less rich than burrata.

• burrata - Substitute with goat cheese: Goat cheese adds a tangy flavor that complements the sweetness of the grilled fruit.

• arugula - Substitute with baby spinach: Baby spinach provides a milder flavor and similar texture to arugula.

• arugula - Substitute with mixed greens: Mixed greens offer a variety of textures and flavors, making the salad more interesting.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, suitable for grilling.

• balsamic glaze - Substitute with honey: Honey adds sweetness and can be mixed with a bit of vinegar to mimic the tanginess of balsamic glaze.

• balsamic glaze - Substitute with maple syrup: Maple syrup provides a different kind of sweetness and can be combined with vinegar for a similar effect.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• pepper - Substitute with chili flakes: Chili flakes add a bit of heat and complexity to the salad.

• To keep your grilled peach burrata salad fresh, store it in an airtight container. Place the arugula and burrata in separate compartments if possible to maintain their textures.
• If you plan to enjoy the salad later, store the grilled peaches separately. This prevents the juices from making the arugula soggy.
• For the best flavor, consume the salad within 1-2 days. The burrata may lose its creamy texture if stored for too long.
• To freeze the grilled peaches, place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months.
• Avoid freezing the burrata and arugula. Burrata loses its creamy consistency when frozen, and arugula becomes wilted and unappetizing.
• When ready to serve, thaw the grilled peaches in the refrigerator overnight. Reheat them briefly on the grill or in a skillet to restore their charred flavor.
• Assemble the salad just before serving to ensure the arugula remains crisp and the burrata stays creamy. Drizzle with balsamic glaze and season with salt and pepper to taste.

• Preheat your oven to 350°F (175°C). Place the leftover grilled peaches on a baking sheet and warm them for about 5-7 minutes until they are heated through. Meanwhile, let the burrata sit at room temperature to soften.
• Alternatively, use a stovetop grill pan over medium heat. Reheat the grilled peaches for 2-3 minutes on each side until they are warmed through. Again, allow the burrata to come to room temperature.
• For a quicker method, use a microwave. Place the grilled peaches on a microwave-safe plate and heat them in 20-second intervals until warm. Be cautious not to overheat, as this can make them mushy.
• While reheating the peaches, prepare fresh arugula to maintain its crispness. Arrange the reheated peaches on the fresh arugula.
• Tear the room-temperature burrata and scatter it over the salad. Drizzle with balsamic glaze and season with salt and pepper to taste before serving.

• Grill: Used to cook the peach halves, giving them a charred and softened texture.

• Brush: Utilized to apply olive oil to the peach halves before grilling.

• Serving platter: A flat dish where the arugula, grilled peaches, and burrata are arranged.

• Tongs: Handy for placing and removing the peach halves from the grill.

• Knife: Necessary for halving and pitting the peaches.

• Cutting board: Provides a stable surface for cutting and preparing the peaches.

• Spoon: Used to drizzle the balsamic glaze over the salad.

• Salad spinner: Optional, but useful for drying the arugula after washing.

• Measuring spoons: Ensures accurate measurement of olive oil and balsamic glaze.

• Salt and pepper mill: For freshly grinding salt and pepper to season the salad.

Pre-prep ingredients: Halve and pit the peaches ahead of time. Store them in an airtight container in the fridge.

Use pre-washed greens: Opt for pre-washed arugula to save time on washing and drying.

Ready-made balsamic glaze: Purchase a balsamic glaze instead of making your own to cut down on preparation time.

Grill in batches: If you have a small grill, grill the peaches in batches to ensure even cooking and save time.

Assemble quickly: Arrange the arugula and burrata while the peaches are grilling to streamline the process.