Grilled Peach And Burrata Salad Recipe

Peaches: Juicy and sweet, these fruits are the star of the salad, offering a delightful contrast to the creamy cheese.

Burrata cheese: A fresh Italian cheese made from mozzarella and cream, providing a rich, creamy texture.

Arugula: A leafy green with a peppery flavor, adding freshness and a slight bitterness to the salad.

Olive oil: Used for brushing the peaches before grilling, enhancing their natural sweetness and adding a subtle richness.

Balsamic glaze: A sweet and tangy reduction of balsamic vinegar, used to drizzle over the salad for added depth of flavor.

When grilling peaches, ensure they are ripe but still firm to maintain their shape and prevent them from becoming too mushy. The natural sugars in the peaches will caramelize, enhancing their sweetness and adding a delightful contrast to the creamy burrata cheese. For an extra layer of flavor, consider adding a pinch of salt to the olive oil before brushing it on the peaches. This will help to balance the sweetness and bring out the natural flavors of the grilled fruit.

• Peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a great alternative for grilling.

• Peaches - Substitute with apricots: Apricots offer a slightly tart flavor that complements the creamy cheese well.

• Burrata cheese - Substitute with fresh mozzarella: Fresh mozzarella has a similar creamy texture, though it is less rich than burrata.

• Burrata cheese - Substitute with goat cheese: Goat cheese provides a tangy flavor that pairs nicely with the sweetness of the fruit.

• Arugula - Substitute with spinach: Spinach has a mild flavor and similar leafy texture, making it a good alternative.

• Arugula - Substitute with mixed greens: Mixed greens offer a variety of textures and flavors, adding complexity to the salad.

• Olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, suitable for grilling.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, making it ideal for grilling.

• Balsamic glaze - Substitute with honey and lemon juice: This combination provides a sweet and tangy flavor similar to balsamic glaze.

• Balsamic glaze - Substitute with pomegranate molasses: Pomegranate molasses offers a sweet and tangy profile that complements the salad.

• To keep your grilled peach and burrata salad fresh, store any leftovers in an airtight container. Place it in the refrigerator, where it will stay delightful for up to 2 days. Keep in mind that the arugula may wilt slightly, but the flavors will still be divine.

• If you anticipate leftovers, consider storing the components separately. Keep the grilled peaches and burrata cheese in one container, and the arugula in another. This way, you can assemble the salad fresh when you're ready to enjoy it again.

• When it comes to freezing, it's best to avoid freezing the entire salad. The texture of burrata cheese and arugula doesn't hold up well in the freezer. However, if you must, you can freeze the grilled peaches separately. Lay them out on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They'll keep for up to 3 months.

• To revive your frozen grilled peaches, let them thaw in the refrigerator overnight. Once thawed, you can give them a quick reheat on the grill or in a skillet to bring back some of that freshly grilled charm.

• When ready to serve again, assemble your salad with the thawed grilled peaches, fresh arugula, and burrata cheese. Drizzle with balsamic glaze and enjoy a taste of summer, even if it's a little out of season.

• Start by gently removing the burrata cheese from the salad and set it aside. The delicate creaminess of burrata is best enjoyed fresh and cool, so we'll reintroduce it later.

• Preheat your oven to 350°F (175°C). Place the grilled peaches and arugula on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes. This gentle heat will revive the peaches without wilting the arugula too much.

• Alternatively, if you prefer a quicker method, use a skillet over medium heat. Add a splash of olive oil and toss in the grilled peaches and arugula. Sauté for 2-3 minutes, stirring occasionally, until they're warmed through.

• Once heated, transfer the peaches and arugula back to your serving platter. Gently place the burrata back on top, allowing its creamy texture to complement the warm elements.

• Drizzle with a bit more balsamic glaze if desired, and garnish with fresh basil leaves to refresh the flavors. Enjoy your revitalized salad with the perfect balance of warm and cool elements.

• Grill: Used to cook the peaches, giving them a smoky flavor and beautiful grill marks.

• Brush: Utilized to apply olive oil evenly on the peach halves before grilling.

• Tongs: Handy for flipping the peaches on the grill to ensure they are cooked evenly on both sides.

• Serving platter: Provides a base to arrange the arugula and other salad components attractively.

• Knife: Essential for halving and pitting the peaches, as well as tearing the burrata cheese.

• Cutting board: A safe surface for preparing the peaches and burrata cheese.

• Measuring spoons: Used to measure the olive oil and balsamic glaze accurately.

• Salad tongs: Useful for serving the salad once it is assembled.

Pre-grill the peaches: Grill peaches ahead of time and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-washed arugula: Save time by purchasing pre-washed arugula to skip the washing and drying process.

Ready-made balsamic glaze: Opt for store-bought balsamic glaze to avoid making it from scratch.

Room temperature burrata: Take the burrata cheese out of the fridge 30 minutes before serving to ensure it tears easily and blends well with the salad.