Grilled Peach Burrata Salad
This Grilled Peach Burrata Salad is like summer on a platter, with corn, tomatoes and the most delicious herb vinaigrette over a bed of arugula.
Servings: 4 servings
Calories: 623kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 2 ripe peaches sliced
- 2 cobs corn
- 1/2 baguette chopped into 1-inch pieces
- 4 cups baby arugula
- 1 ball burrata cheese
- 100 g prosciutto
- 1 cup cherry tomatoes
- 1/4 cup pistachios chopped
Herb vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 shallot thinly sliced
- 2 tbsp basil finely chopped
- 2 tbsp parsley finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat grill to med-high heat. Brush corn, peach slices and bread cubes with olive oil, then season with salt and pepper. Grill corn for 10 minutes, rotating occasionally to get a nice char.
- Add bread cubes and peaches to skewers to make them easier to cook evenly. Cook for each skewer for 2 minutes per side - watch bread closely as it may need a little less time.
- Meanwhile, mix dressing ingredients together and prepare other components of the salad.
- When corn has cooled slightly, cut off the cob.
- Add arugula to a large platter, then top with corn, peach slices, bread and tomatoes. Pour dressing overtop and toss to coat, then add prosciutto, rip up burrata and spread all over, along with pistachios. Serve and enjoy!
Notes
Choose firm, just-ripe peaches so they hold up well on the grill.
Brush bread and peaches with oil to get perfect grill marks without sticking.
Drizzle dressing just before eating to keep the greens fresh and vibrant.
Nutrition
Calories: 623kcal | Carbohydrates: 38g | Protein: 20g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 713mg | Potassium: 476mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1607IU | Vitamin C: 22mg | Calcium: 425mg | Iron: 3mg