Description
A vibrant and elegant summer salad featuring sweet grilled peaches, creamy burrata, peppery arugula, and a tangy balsamic glaze.
Ingredients
Units
Scale
- 4 ripe peaches, halved and pitted
- 1 tbsp olive oil (for brushing peaches)
- 5 oz arugula
- 2 balls of burrata cheese
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped toasted walnuts or pecans for crunch
Instructions
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- Brush the peach halves with olive oil and grill cut-side down for 3–4 minutes, or until grill marks appear and peaches are slightly softened. Set aside to cool slightly, then slice.
- Arrange arugula on a large platter or individual plates.
- Place grilled peach slices and torn pieces of burrata over the greens.
- Scatter basil leaves and optional toasted nuts on top.
- Drizzle with extra virgin olive oil and balsamic glaze.
- Season with salt and pepper to taste. Serve immediately.
Notes
- Use ripe but firm peaches for easier grilling and better texture.
- Burrata is best served at room temperature for maximum creaminess.
- You can substitute burrata with fresh mozzarella if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg