Sizzling on the grill, sweet peaches transform into caramelized gems that tantalize the senses and elevate this Grilled Peach and Burrata Salad to a summer highlight. With each bite, creamy burrata melds seamlessly with peppery arugula and crunchy pine nuts, creating a delightful mix of textures and tastes. This easy recipe is not just a feast for the eyes; it’s a fresh, healthy option that can be whipped up in minutes, making it perfect for both casual lunches and impressive dinner parties. Imagine impressing your friends with a dish that reflects the essence of summer while also being gluten-free! Are you ready to explore the magic of grilling peaches and creating the ideal warm-weather salad?
Why is Grilled Peach & Burrata Salad a must-try?
Bursting with Flavor: Each bite of this salad offers a delightful explosion of flavors with caramelized peaches and rich burrata.
Simplicity and Ease: You’ll love how effortlessly this dish comes together, making it perfect for busy weeknights or spontaneous gatherings.
Beautiful Presentation: Its stunning colors and textures make it an eye-catching centerpiece that will leave your guests impressed.
Versatile Ingredients: Customize it easily with substitutes like goat cheese or mixed greens, ensuring it caters to various dietary needs.
Healthy Indulgence: Packed with nutrients, this salad offers a guilt-free way to enjoy the warmth of summer.
For a refreshing twist, consider pairing it with a light side like a watermelon feta summer salad.
Grilled Peach & Burrata Salad Ingredients
• Here’s everything you’ll need for a refreshing grilled peach & burrata salad.
For the Salad
- Burrata Cheese – Provides creaminess and a luxurious texture; can be substituted with goat cheese or omitted for a dairy-free version.
- Peaches – Adds sweetness and juiciness; fresh, ripe peaches are ideal and can be substituted with nectarines.
- Arugula – Provides a peppery flavor and freshness; substitute with spinach or mixed greens for variation.
- Pine Nuts – Contributes crunch and nuttiness; replace with toasted walnuts or cashews if desired.
For Grilling
- Butter or Ghee – Used for grilling peaches to enhance caramelization; olive oil serves as a dairy-free option.
- Coconut Sugar – Adds sweetness and promotes caramelization on peaches; brown sugar or maple syrup can be used as substitutes.
For Dressing
- Balsamic Vinegar – Offers tanginess for both the reduction and dressing; a balsamic vinaigrette is a lighter alternative.
- Olive Oil – Drizzled over the salad to add richness; use extra virgin olive oil for the best flavor.
- Black Pepper – Used for seasoning to taste; freshly cracked black pepper enhances the overall flavor.
Step‑by‑Step Instructions for Grilled Peach & Burrata Salad
Step 1: Preheat the Grill
Begin by preheating your grill to medium heat, around 350°F to 400°F (175°C to 200°C). This temperature is ideal for achieving those beautiful grill marks while caramelizing the natural sugars of the peaches. If you're using a charcoal grill, wait until the coals are glowing and covered with ash for the perfect intensity.
Step 2: Prepare the Peaches
While the grill heats up, take fresh, ripe peaches and slice them in half, removing the pits. For smaller grill pans, you may opt to slice them into quarters. Brush the cut sides with butter or ghee to enhance caramelization, then sprinkle a generous dash of coconut sugar over them to amplify the sweetness.
Step 3: Grill the Peaches
Place the prepared peach halves cut-side down on the grill grate. Grill them for about 2-3 minutes, allowing the sugar to caramelize and the peaches to develop nice grill marks. You'll know they're ready to flip when they're slightly softened and have beautiful char lines—this adds both flavor and visual appeal to your Grilled Peach & Burrata Salad!
Step 4: Create the Balsamic Reduction
In a small saucepan over medium heat, pour in balsamic vinegar and let it simmer for about 5 minutes. Stir occasionally as it cooks to ensure even thickening. You want it to reduce and become syrupy but not burnt—this adds a tangy sweetness that complements the salad beautifully. Once thickened, set it aside to cool.
Step 5: Assemble the Salad
On a serving plate, create a fresh bed of arugula, providing a peppery foundation for your dish. Gently place the warm, grilled peach slices atop the arugula, followed by generous chunks of creamy burrata cheese. Sprinkle toasted pine nuts over everything for a delightful crunch and nutty flavor.
Step 6: Drizzle and Season
Finish your Grilled Peach & Burrata Salad by drizzling rich olive oil and the balsamic reduction over the entire salad, ensuring even coverage. Don’t forget to sprinkle freshly cracked black pepper to elevate the flavors. Take a moment to admire your creation before savoring this refreshing summer delight!
Expert Tips for Grilled Peach & Burrata Salad
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Choose Ripe Peaches: Always opt for fresh, ripe peaches to ensure maximum sweetness and juiciness. Overripe peaches can become mushy and less appealing.
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Grill Technique: For the best results, use a medium heat setting. This prevents the peaches from burning and helps achieve that perfect caramelization for your salad.
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Balsamic Reduction Timing: Make your balsamic reduction in advance to save time. It can be stored in the refrigerator, enhancing other dishes as well!
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Dairy-Free Option: To create a dairy-free version, simply omit the burrata and replace it with zesty vegan cashew ricotta for a creamy texture.
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Experiment with Greens: Although arugula is the star, don’t hesitate to switch up the greens! Mixing in tender spinach or crispy romaine can bring exciting new flavors to your grilled peach & burrata salad.
How to Store and Freeze Grilled Peach & Burrata Salad
Fridge: Store any leftover salad in an airtight container for up to 3 days. Keep the arugula separate to maintain its crispness.
Freezer: Avoid freezing the assembled salad as the fresh ingredients don’t hold up well. However, grilled peaches can be frozen in a single layer, then transferred to a bag for up to 3 months.
Reheating: When ready to use frozen peaches, thaw them in the refrigerator overnight and warm them briefly on the grill or in a pan, if desired.
Assembly Tip: To enjoy the best flavor and texture, assemble the grilled peach & burrata salad just before serving, allowing all ingredients to stay fresh.
What to Serve with Grilled Peach & Burrata Salad
Imagine a table filled with vibrant colors and enticing aromas, where each dish complements the fresh, juicy flavors of your salad.
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Quinoa Pilaf: A light quinoa pilaf with herbs adds a nutty flavor that pairs perfectly with the sweetness of grilled peaches.
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Grilled Chicken Skewers: Juicy, well-seasoned chicken skewers add protein to the meal while enhancing the grill theme. The smoky flavor harmonizes beautifully with the salad.
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Roasted Asparagus: Tender asparagus drizzled with olive oil and lemon complements the earthy notes of arugula, providing a delightful crunch alongside the creamy burrata.
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Caprese Bruschetta: Fresh tomatoes, basil, and mozzarella on crusty bread elevate the summer vibe, making each bite a refreshing burst of flavor that balances with the peachiness.
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Chilled White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio enhances the whole dining experience, matching the salad's bright notes while keeping the atmosphere light and breezy.
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Berry Sorbet: End the meal with a refreshing berry sorbet for a sweet finish; its fruity flavor echoes the grilled peaches and offers a cooling contrast to the dish's warmth.
Grilled Peach & Burrata Salad Variations
Feel free to explore the delightful possibilities that can elevate your grilled peach and burrata salad even further!
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Dairy-Free: Omit burrata and use creamy vegan cashew ricotta for a luscious, dairy-free alternative that still excites the palate.
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Nutrient Boost: Add sliced avocado for an extra layer of creaminess and healthy fats, enhancing the overall richness of your salad.
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Different Greens: Swap arugula for spinach or a crunchy romaine mix; each leafy green brings a unique flavor profile and adds variety.
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Nuts Galore: Replace pine nuts with toasted almonds or walnuts for a delightful change in crunch and taste; experiment until you find your favorite!
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Spicy Kick: For heat lovers, add a sprinkle of red pepper flakes to your balsamic reduction for some fiery excitement that complements the sweetness of peaches.
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Herb Infusion: Toss in fresh herbs like basil or mint for a garden-fresh touch—these fragrant herbs will bring your salad to life!
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Grilled Variations: For a twist, grill other fruits like nectarines or plums alongside your peaches, creating an exciting medley of flavors that will impress at any gathering.
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Vinaigrette Swap: Try a homemade honey-mustard dressing drizzled over the salad for a tangy twist, pairing beautifully with the grilled sweetness of peaches and creaminess of burrata.
Make Ahead Options
These Grilled Peach and Burrata Salad components are perfect for meal prep, saving you valuable time during busy weeknights. You can grill the peaches and store them in an airtight container in the refrigerator for up to 3 days. To maintain their flavor, let them cool completely before refrigerating. The balsamic reduction can also be made in advance and will stay fresh in the fridge for up to 1 week. When you're ready to serve, simply assemble the salad by layering arugula, the grilled peaches, and burrata, then drizzle with olive oil and balsamic reduction. Your delicious, fresh Grilled Peach and Burrata Salad will taste just as delightful as when prepared fresh!
Grilled Peach & Burrata Salad Recipe FAQs
How do I select ripe peaches for grilling?
Absolutely! Look for peaches that are slightly soft to the touch with a sweet fragrance. Avoid any with dark spots or wrinkled skin as this can indicate overripeness. Perfect peaches should yield a bit when gently pressed, signifying they’re ready for grilling.
How should I store leftover grilled peach & burrata salad?
Very! Place any leftovers in an airtight container and refrigerate for up to 3 days. However, keep the arugula separate to maintain its crispness, as it tends to wilt when mixed with the other ingredients too early.
Can I freeze grilled peaches for this salad?
Certainly! To freeze grilled peaches, allow them to cool completely, and then arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a resealable bag. They can be stored for up to 3 months. When ready to use, thaw them overnight in the refrigerator or warm them briefly on the grill.
What if my peaches don’t caramelize while grilling?
Don’t worry! If your peaches aren’t caramelizing as expected, it may be because the grill isn’t hot enough. Make sure that your grill is preheated to medium heat, around 350°F to 400°F (175°C to 200°C), and try leaving them on a bit longer until you see those beautiful grill marks.
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re catering to dairy-free guests, simply omit burrata cheese and substitute it with vegan cashew ricotta or even avocado for creaminess. Always be mindful of nut allergies as pine nuts can be replaced with seeds like pumpkin or sunflowers.
Juicy Grilled Peach & Burrata Salad for Summer Bliss
Equipment
- grill
- saucepan
- Serving Plate
Ingredients
For the Salad
- 1 ball Burrata Cheese Can be substituted with goat cheese or omitted for dairy-free.
- 2 units Peaches Fresh, ripe peaches are ideal; can substitute with nectarines.
- 4 cups Arugula Can substitute with spinach or mixed greens.
- ¼ cup Pine Nuts Can replace with toasted walnuts or cashews.
For Grilling
- 1 tablespoon Butter or Ghee Olive oil serves as a dairy-free option.
- 1 tablespoon Coconut Sugar Brown sugar or maple syrup can be used as substitutes.
For Dressing
- ¼ cup Balsamic Vinegar A balsamic vinaigrette is a lighter alternative.
- 2 tablespoons Olive Oil Use extra virgin olive oil for the best flavor.
- to taste Black Pepper Freshly cracked enhances overall flavor.
Instructions
Step‑by‑Step Instructions
- Preheat your grill to medium heat, around 350°F to 400°F (175°C to 200°C).
- Slice fresh, ripe peaches in half, remove pits, and brush cut sides with butter or ghee. Sprinkle with coconut sugar.
- Grill peach halves cut-side down for about 2-3 minutes until caramelized and soft.
- Simmer balsamic vinegar in a saucepan for 5 minutes until thickened, then set aside to cool.
- On a plate, layer arugula, followed by warm grilled peaches and pieces of burrata cheese. Top with pine nuts.
- Drizzle with olive oil and balsamic reduction; sprinkle with black pepper before serving.
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