This grilled peach and burrata salad is easy enough to make during the week, but fancy enough to serve at dinner parties. The addition of mint and lemon lends a freshness to the savory and salty elements of the rest of the ingredients.
Have you tried grilling fruit yet? If not, what are you waiting for? It takes whatever you're cooking with and intensifies and elevates their sweet natural flavors. Plus, it adds a delicious smokiness that is just *chef's kiss* to all your creations.
How to Grill Fruit
This part can be super simple. Just take whatever fruit it is (stone fruits like peaches, plums, and nectarines work especially well for the grill. Berries, not so much), and drizzle a little olive oil and salt over the halves or slices. Place cut side down on the grill, leave for 4-5 minutes, and then take them off.
To add a touch of sweetness and flavor, you can also make a paste out of olive oil, salt and brown sugar, bush over the cut surface, and then repeat above. This makes for excellent desserts, as the high heat will caramelize the sugar. Just make sure you keep an eye on it, as they do tend to burn quicker this way.
How do I use Grilled Fruit?
This is one the things I love best about grilling fruit: the sky is the limit in terms of how you can use it. In a grilled peach and burrata salad like this one? You bet. As a topping for some crostini and cheese? 100%. How about some grilled fruit cocktails (I'm totally doing it the next time I make these Peach Mint Smashes)? Maybe as part of bruschetta? Yes and yes!
What do you plan on using grilled fruit for? Let me know in the comments, I'm super curious to know what your brilliant brains come up with!
Grilled Peach and Burrata Salad with Honey
Equipment
- BBQ or indoor grill pan
Ingredients
- 3 peaches, cut in half, pits removed
- 1 tablespoon olive oil plus more for dressing, see below
- ⅛ teaspoon salt
- 3 C baby arugula
- 4 slices prosciutto
- 1 burrata cheese
- 3 tablespoon olive oil
- ½ lemon juice plus zest
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Preheat your grill.
- Brush your peaches cut side down with olive oil. Sprinkle with salt. Place cut side down on the grill. Leave for 4 minutes. Flip over and grill on the other side for 1 minute. Remove and set aside.
- Layer the baby arugula, prosciutto and burrata on a salad plate. Set aside.
- Make your dressing: Add olive oil, honey, lemon juice, lemon zest and salt and pepper to a bowl. Whisk thoroughly.
- Arrange the peaches around the burrata on the salad plate. Top with dressing. Just before serving, cut the burrata into four pieces. Serve warm or at room temperature.
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