Grilled Peach and Burrata Salad

There really is nothing like a perfectly ripe peach that has just been picked and doesn’t need a few days to soften. Those are the ones I look for when I want to eat them as-is, over the sink, with juices dripping everywhere. For grilling, however, it is best to seek out the ones that are just ripe enough, but still firm when you gently squeeze them.

A softer peach means that it is ripe and juicy and the sugars will caramelize too quickly and potentially burn on the grill. A very ripe peach will also get too mushy when grilled. However, don’t buy peaches that are hard as rock and have no fragrance. They will be hard to cut and pit and will have very little flavour no matter what you do to them.

CUT AND PREPARE THE PEACHES 

The peaches will only be grilled 3 minutes a side so the grill needs to be nice and hot before you add the peaches. Otherwise, you will have to leave them on the grill for too long and they will get too soft, without charring nicely. In addition, make sure the grill grates are clean and oiled so the peaches don’t stick.

Unless I have very firm peaches, I like to grill them only on the cut side. Grilling them on both sides makes them a little too mushy and will cause the skin to fall off. Place the oiled peaches cut-side-down, without disturbing, until grill marks appear, about 3 to 4 minutes.

Note: Whether you are flipping the peaches or not, make sure you grill them cut-side down first. This way they get really nice char marks right away.

What is Burrata?

For me, one simple sentence best describes burrata: A creamy ball of deliciousness. Originating in Southern Italy, burrata is a fresh cheese made from the milk of cow or buffalo. To make the burrata, an outer shell made of stretched mozzarella cheese creates a pouch that is filled with the soft curds of mozzarella and cream.

The best burrata will be imported from Italy and sold at specialty cheese shops and well-stocked supermarkets. It will be pricer than fresh mozzarella but so worth it for the occasional treat.

My favourite way to enjoy burrata is to cut the the outer shell open and drizzle the luscious creamy interior with olive oil and flaky salt. Serve the burrata alongside crusty grilled bread for dipping, in vegetable and fruit salads, as a topping for pizza, or stirred into pasta dishes. So good.

The outer shell is not as succulently creamy as the inside but it is tasty and perfectly fine to consume. I like to chop it up and serve it on top tomato wedges or tucked into sandwiches.

• Peaches – I like to count on 1 peach per person for this salad. See section above for how to pick the best peaches.
• Burrata – Sorry, there is no substitute for this gloriously creamy and decadent cheese. See above for why this is the ultimate cheese to use for this salad.
• Prosciutto – If you can splurge for a few slices of imported Italian prosciutto di parma, do so. It’s delicate sweet and salty flavour is heavenly in this salad. For a vegetarian salad you can skip the prosciutto.
• Arugula – The peppery flavours of arugula are a wonderful addition to this salad.
• Balsamic glaze – A little drizzle of sweet-tangy balsamic glaze over the grilled peaches is divinely delicious. I use this very simple recipe to make my own, or you can use a store-bought balsamic glaze.
• Extra-virgin olive oil and avocado oil (optional)– A good olive oil is best for drizzling all over the burrata and the finished salad. I use a little bit of avocado oil to brush on the peaches before grilling them. You can also use olive oil, if you prefer.
• Fresh Basil and mint – A generous amount of fresh basil adds wonderful freshness and brightness tot he salad. Mint is optional but also delicious.
• Optional add ins – If you wish, add toasted pine nuts, walnuts, or chopped spicy chilis, to this peach and burrata salad.

Make the Salad

This simple, exquisite summer salad is a reminder that seasonal ingredients don’t need much fussing to deliver outstanding flavours. Colourful, fresh and easy, this grilled peach and burrata salad works as a starter, a side or a summery light supper, piled on top of grilled bread.

1. Preheat your grill to medium high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with a little oil.
2. Place the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form (see tips on grilling peaches above).
3. Scatter arugula on a large serving platter. Place sliced grilled peaches and scoops of creamy burrata on top. Nestle slices of prosciutto all around then drizzle the salad with olive oil and balsamic glaze. Sprinkle with flaky salt, freshly cracked pepper, and scatter basil and mint leaves on top.
4. Serve with crusty bread on the side, if desired.

Serving Suggestions

We enjoy this grilled peach and burrata salad just as is with grilled crusty bread on the side. If omitting the prosciutto, serve it as a side to grilled chicken or grilled fish for a complete meal.

The salad is also wonderful beside a light summery soup such as this zucchini and tomato soup.

Other Delicious Summer Salads To Try

• Turkey Taco salad 
• Broccoli Salad
• Pineapple Slaw with Yogurt Dressing