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Peaches, creamy burrata, juicy tomatoes and toasted walnuts with salad
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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 225kcal

Equipment

  • Grill or griddle pan or BBQ

Ingredients

  • 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 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • A small handful of basil leaves
  • ¼ tsp sea salt
  • tsp freshly ground black pepper
  • Olive oil for cooking
  • ciabatta to serve optional

Instructions

  • 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.

Notes

  • 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.
     

Nutrition

Calories: 225kcal | Carbohydrates: 18.1g | Protein: 8.7g | Fat: 13.8g | Saturated Fat: 0.7g | Sodium: 123mg | Potassium: 445mg | Fiber: 3.6g | Sugar: 15.6g | Calcium: 8mg | Iron: 1mg