This is a salad that just epitomizes summer to me and shows that by choosing just a few fresh, seasonal ingredients perfectly paired, can create a memorable dish. All you need to create this salad are perfectly ripe peaches, creamy burrata or fresh mozzarella , and some peppery arugula salad. To dress this salad I use a drizzle of our own extra virgin olive oil, and a splash of aged, thick, sweet balsamic vinegar.
If you prefer, you could also add salty slices of prosciutto to the salad. The really fun part about making this salad is seeing it all come together into a picture-perfect dish. Grab your favorite serving platter & arrange the grilled peaches over top. Tear the prosciutto into bite-sized pieces, tucking it in between the peaches. Totally simple, totally perfect.
This grilled peach burrata salad is packed full of summer flavor and perfect as a side dish or light summer meal. Once you start grilling your peaches you'll never want to eat them plain again. Plus, they pair perfectly with creamy burrata cheese and fresh mint olive oil drizzle. Once you start grilling your peaches you'll never want to eat them plain again.
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.
This grilled peach salad has the brilliant combination of sweet, savory, crisp and creamy. Impress your guests with this simple, colorful summer salad. Assemble the appetizer by arranging the grilled peach wedges down the center of a serving plate/tray. Drizzle with some of the hot honey and a couple tablespoons of the basil pesto .
Arrange the bread slices and burrata cheese around the grilled peach wedges. Season the tops of the burrata cheese with a pinch of sea salt and freshly ground black pepper. I like to arrange the grilled peaches down the center of the serving plate first, then drizzle them with some of the hot honey and pesto.
I serve the remaining hot honey and pesto alongside for my hungry snackers to add more if they wish (and they usually do!). Next, I add the toasted bread on one side of the peaches and the burrata cheese with a pinch of salt and pepper on the other. This flatbread has all the flavors of summer! Sweet grilled peaches, creamy burrata cheese, fresh basil leaves, and a thick balsamic glaze make this flatbread the perfect summer appetizer. White balsamic vinegar & EVOO – For a simple, delicious grilled peach salad dressing. This is the kind of dish you want for which you'll want to bust out your highest quality olive oil – this is my forever fave!
If you don't keep white balsamic on hand, you can also use regular dark balsamic or a thick balsamic glaze in its place. ⇢ For grilling, it's best to cut peaches into slightly larger slices than you'd typically eat raw. Depending on the size of the peach, I like to slice them into quarters or sixths for this grilled peach burrata salad.
Divide arugula among 4 plates, place sliced grilled peaches and diced avocado on top. Break burrata with your hands in smaller pieces . Add blueberries, sliced onion, toasted pecans and chopped basil. Pour the dressing over the salad.
Drizzle with balsamic glaze and Tabasco chipotle . Alternatively, add all the ingredients in a large salad bowl and give it a stir. Serve as a side dish or light main course.
The addition of grilled peaches makes for a delicious, sweet take on a peach Caprese salad, aka grilled peach burrata salad with tomatoes. This summery salad is naturally gluten-free and can be made vegan – perfect for taking advantage of the ingredients during their peak season. To assemble the salad, add a small handful of arugula to a plate along with a couple of peach slices. Sprinkle some pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top it off with a little cracked black pepper. This grilled peach and burrata salad is one of my favorite summer salads.
The peaches are juicy and fresh and caramelized on the grill. It pairs deliciously with the creamy burrata and spicy arugula. Grilled peach and burrata salad is summertime on a plate. The mix of grilled peaches, creamy burrata, arugula, pine nuts and balsamic is perfection.
When it comes to summer salads, this one's a winner. To plate, add your grilled peaches, a couple pieces of opened burrata, scatter the crispy prosciutto around evenly and drizzle with your thyme honey. Add a little drizzle of extra virgin olive oil, salt and pepper to the burrata. Add some extra thyme for garnish. Cut your peaches in half and twist the halves off of the pit.
Slice each half into three pieces and toss them in a tiny bit of oil. Grill the peaches cut-side down until softened and you have visible grill marks for about 3-5 minutes from each side. Let the peaches cool for a few minutes and toss burrata, peaches, prosciutto, basil leaves, truffle oil and balsamic vinegar in a bowl and season to taste with salt. 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. 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. To serve, place the peaches and burrata on a salt block. Drizzle with chile-infused honey and top with Thai basil leaves. Juicy, ripe peaches and rich, salty prosciutto provide a balanced flavor which is wonderful with the creamy burrata and sweet, tart balsamic! I've tried balsamic grilled peaches in various combinations, I love that this one hits all the flavor notes and brings them to a harmonious whole.
The saltiness of the prosciutto and sweetness of the peaches paired well together. I made this as a simple and delicious lunch. To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese.
Top with a sprinkle of sea salt and pepper; garnish with basil. Based on the availability of ingredients, you can easily swap & sub the components of this grilled peach salad recipe to use whatever you happen to have on hand. Nectarines make a great sub for peaches. If you can't find prosciutto, serrano ham, salami, & capicola are all fab options.
If you can't find burrata, simply use fresh mozzarella. Prosciutto – Look for high-quality & thinly sliced prosciutto. To serve, I love arranging the salad in either a big bowl or on a serving plate. Then I take the burrata cheese and break it over the salad. Top with fresh herbs, toasted pumpkin seeds, and a sprinkle of flaky sea salt. While the crust is cooking, grill the peaches.
You can use a grill set to medium heat, cast-iron grill pan on the stove over medium heat, or a regular pan on the stove over medium heat. (If using the regular pan, you won't get the grill marks, but you'll still get all the caramelization of the peaches). Add the peach slices in a single layer, and cook for about 5 minutes per side, until softened and charred. Remove to a plate and set aside. As soon as you take the flatbread out of the oven, use your hands to tear the burrata cheese over the hot crust. Top with the basil leaves and the grilled peaches, and drizzle the glaze all over.
If the flatbread is cold at this point, you can put it back in the oven at 425° for 3-5 minutes until warmed through. But I find that the hot crust and peaches will warm the cheese to the perfect temperature - burrata doesn't need to be melted/steaming hot to be good. Grilling the peaches caramelizes the outside and brings out all the rich sweetness of the peach. Cut the grilled peach halves into slices and arrange them on the serving platter along with the baguette.
Drizzle everything with pesto and balsamic vinegar. Just before serving, slice open the burrata. Serve with extra pesto and balsamic vinegar on the side.
Preheat a grill pan over medium high for 3 minutes. Lightly brush peaches with olive oil. In Colorado, we are spoiled with Palisade Peaches.
Large, extra juicy, and so sweet. This recipe is all about these gems. With the addition of creamy burrata, crispy and salty prosciutto, and drizzled with thyme honey. You hit all the flavors and textures with this one. A perfect meal or side dish for your summer grill out. If you're looking for the ultimate summer salad, this is it.
Salty prosciutto slices pair so well with the sweet grilled peaches. It's perfect to make for your family on a busy night or to serve your guests at your next dinner party. When sweet grilled peaches are paired with ingredients like toasted pecans, creamy burrata, avocado and arugula something special happens. It's like an orchestration of flavor, and texture that dances on your taste buds.
Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve. Warm, sweet summer peaches grilled and served with creamy burrata cheese, prosciutto and arugula. Transfer the grilled peaches to the platter, spread out the basil leaves, and top with the burrata.
You can place it whole in the center or rip it into smaller pieces throughout the grilled peach salad. It's the ultimate late summer appetizer. And it's a fabulous way to showcase all the deliciousness ofHarry & David's Oregold® Peaches.
Place the peach and tomato mixture on serving plates and top with a big scoop of burrata cheese in the center. Garnish with more basil leaves, a sprinkle of sea salt and pepper. ⇢ Because they soften up quickly on the grill, it's best to use ripe-but-firm peaches for this grilled peach salad recipe. If the peaches at your store or farmer's market are super ripe, try nectarines instead.
These two stone fruits are very similar & come into season at the same time, though nectarines tend to be a little firmer than peaches. The best thing about this grilled peach burrata salad recipe is its simplicity. It's a dish that relies on just a couple of high-quality ingredients & allowing their natural flavors to shine. Heat a grill or a griddle pan to medium high heat.
Brush the peach halves with a bit of olive oil and grill them for about 3-4 minutes each side or until the grill marks appear. Let them cool and slice each half in 3-4 pieces. Spread arugula on serving platter. Top with burrata and NatureSweet® Constellation™ tomatoes. Arrange grilled peaches over platter and top with balsamic glaze, almonds and basil. Meaning "buttery" in Italian, burrata is a fresh Italian cheese made from mozzarella and cream.
The outer shell is solid mozzarella cheese, while the inside is a blend of fresh mozzarella and cream. This fun twist on Caprese salad is a great way to enjoy it. Sweet summery peaches make a luscious stand-in for tomatoes, and contrast nicely with salty prosciutto and crunchy pine nuts.
