Grilled Peach and Burrata Salad -

Grilled Peach and Burrata Salad

Juicy grilled peaches, deliciously creamy burrata, ripe juicy tomatoes and toasted walnuts make this the most vibrant summery salad.

Course Lunch

Cuisine Salads

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 225kcal

3 or 4 peaches depending on the size of your peaches, if they're big 3 should do if small use 4. I used 3 large peaches. Cut into thick slices, I cut the peaches in half remove the stone then cut the peaches into wedges. Depending on the size of the peach they will either be quarters or eights.
150 g / 1 large ball of burrata
100 g / 3 cups of mixed salad leaves I used a mix of salad leaves including lamb's lettuce, pea shoots and baby beet leaves
200 g / 1 ½ cups of cherry tomatoes on the vine cut in half
¼ medium red onion thinly sliced
25 g / ¼ cup of toasted walnuts halves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic glaze
A small handful of basil leaves
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
Olive oil for cooking
ciabatta to serve optional

Place the salad leaves in a large serving bowl or on a large platter.
Add the halved tomatoes and the sliced red onion. Add a scant ¼ teaspoon of sea salt and toss well.
Brush a griddle pan or the BBQ with a little olive oil.
Add the sliced peaches to the grill or pan. Cook for 2 - 3 minutes on each side.
Once cooked place them on a plate and keep them warm.
If using the ciabatta, then drizzle a little oil on each side of the sliced bread. Using the same pan or grill toast the bread on both sides and serve with the salad.
Crumble the toasted walnuts over the salad. Add the grilled peaches, then place the burrata on top.
Use your hands to tear open the burrata then use a small spoon to spread it around the salad.
Drizzle a tablespoon of olive oil and a tablespoon of balsamic glaze over everything.
Add some freshly ground black pepper and serve straight away with the toasted ciabatta.

Peaches - depending on the size of the peaches you will need 3 if large 4 if they are smaller. They should be ripe but on the firm side.
Burrata - You should find this in most large well-stocked supermarkets or cheese stores. If you can't find any mozzarella will work very well too.
Grilling - If you don't want to start up the BBQ for this then you could use a grill/griddle pan and get the same results.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4 and does not include ciabatta.
Recipe Inspiration - This recipe was inspired by a couple of great peach salad recipes, like this recipe by John Kernick at Leite's Culinaria and this recipe by June Xie at Delish.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from cup and jug brand to brand, for accuracy, I recommend weighing all ingredients using a digital scale, if possible, for best results.