Grilled Peach Burrata Basil Salad
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Peach wedges seared on a grill pan for 1 to 2 minutes per side caramelize at the cut edges and gain a concentrated sweetness and faint smokiness that raw fruit never has.
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Torn burrata spills its cream over the warm fruit, while peppery arugula and crunchy walnuts cut through all that cream. A zigzag of balsamic glaze ties the sweet and tangy notes together, and the salad is at its best in midsummer peach season.
Ingredients
Instructions
- 1
Remove the pit from 2 peaches, cut each into 8 wedges, and rub lightly with 1 tsp olive oil using your hands to prevent sticking on the grill.
- 2
Heat a grill pan over high heat for 3 minutes until barely smoking, then grill the peach wedges for 1 to 2 minutes per side to achieve clear grill marks and caramelized aroma.
- 3
Wash 70g arugula and 15g basil leaves in cold water, drain thoroughly, and place in a large bowl.
- 4
Mix 1 tbsp lemon juice, the remaining 5 teaspoons olive oil after oiling the peaches, and 1/4 tsp salt for the dressing, then toss gently with the greens to coat every leaf evenly.
- 5
Spread the dressed arugula on a plate, arrange the grilled peach wedges evenly, tear 200g burrata cheese into large pieces by hand and place on top, then scatter 30 g walnuts.
- 6
Drizzle balsamic glaze in a zigzag pattern to finish and serve immediately.
Burrata releases liquid as soon as it is cut, so minimize time between plating and serving.
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