Grilled Peach Burrata Arugula Salad
Behold the epitome of summer on a plate! This stunning peach, burrata, and arugula salad captures the essence of the season with its vibrant colors and tantalizing flavors. Each bite is a symphony of sweetness from perfectly grilled peaches, creamy decadence from luscious burrata, and a peppery, fresh kick from delicate arugula leaves.
Equipment
- griddle pan
Ingredients
- 1 cup Baby spinach
- 1 cup Arugula
- 3 tablespoons Basil whole or chopped
- 1 medium Peach
- 4 medium Burrata balls
- 1 tablespoon Olive oil
- 2 tablespoons Balsamic glaze
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Wash and pat dry the baby spinach, arugula, and basil (skip this step if they pre-washed).
- Cut the peach in half and remove the pit.
- Separate the burrata balls.
Grill the Peaches:
- Preheat a griddle pan on the stovetop.
- Spray the peach slices with avocado oil and grill them on the griddle pan until they have grill marks, which is about 1-2 minutes. Slice and set aside.
Assemble the Salad:
- Start with a layer of baby spinach as the base.
- Add a layer of arugula on top of the spinach.
- Place the grilled peach slices evenly over the arugula.
- Tear the burrata balls and distribute them over the salad.
- Sprinkle the basil (whole or chopped) over the salad evenly.
- Drizzle the salad with olive oil.
- Sprinkle salt and black pepper to taste.
- Drizzle balsamic glaze all over the salad.
Notes
Choose ripe, but not overly soft, peaches for grilling. They should have a slight give when gently squeezed and a sweet aroma.
Don't overcook the peaches. Grilled peaches should be tender and caramelized, but not mushy. They only need a few minutes on each side, so keep a close eye on them to prevent overcooking.
Use the freshest burrata cheese you can find for the best creamy texture and flavor. Allow it to come to room temperature before serving for maximum creaminess.
To keep the arugula fresh and crisp, dress it just before serving. Toss it gently with the dressing so that it's lightly coated but not soggy.
This salad is best enjoyed when the grilled peaches are still slightly warm and the burrata is at room temperature. It's the perfect balance of temperatures that enhances the overall experience.