The Salad To Make This Summer: Grilled Peach and Burrata
Grilled peaches and creamy burrata might just be the juiciest combo of the summer. Delicious atop a bed of arugula or paired with prosciutto on a toasty piece of sourdough, you can’t go wrong. Whip up this easy and dreamy duo while peaches are in their prime.
Grilled Peach and Burrata Salad
8 oz burrata cheese
1 tbsp butter or ghee
1 tbsp coconut sugar
1/2 cup balsamic vinegar
4 cups arugula
1/4 cup pine nuts
1/4 cup olive oil
black pepper, to taste
Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent falling through the grates. If using an indoor grill pan, you can slice the peaches into quarters.
Brush the open side of the peaches with butter or ghee and sprinkle with coconut sugar. Then, grill the peach slices for 2-3 minutes on each side, until you have grill marks and the open edge has caramelized.
While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
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.
Note: This salad is delicious as is, but if you want more protein, simply add prosciutto (pictured above), grilled chicken or shrimp.
Peach, BURRATA and Prosciutto Toast
Spread torn pieces of burrata cheese on top of toasted sourdough (or bread of choice). Top with arugula, grilled peaches, and prosciutto. Add a drizzle of olive oil, balsamic and a pinch of sea salt and ground pepper and enjoy.
Leftover grilled peaches? Consider yourself lucky. Top overnight oats or chia pudding with chopped peaches and a dollop of yogurt for a “peaches and cream” breakfast or enjoy with a scoop of vanilla ice cream for a sweet summertime dessert.