Summer Grilled Peach Salad with Burrata

Resting on a bed of crisp arugula, sweet grilled peaches, partner with summer fresh blueberries, crisp toasted pecans, creamy avocado and buttery burrata and topped with balsamic honey mustard dressing to create an epic summer salad.

Course Salad

Cuisine American, European

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 434kcal

Author Elena Szeliga

Cost $5

Equipment

Ingredients

For the salad:

2 teaspoons olive oil
2 peaches pitted and halved
1 cup blueberries
2 cups arugula
4.5 oz or 125 grams burrata or mozzarella
1 avocado pitted and halved
1/2 red onion
1/2 cup pecans
2 tablespoons chopped basil
Balsamic glaze to garnish
Tabasco chipotle to garnish (optional)
Red chili flakes to garnish (optional)

For the balsamic honey mustard dressing (makes 1/3 cup):

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Instructions

Grill peaches:

Heat a grill or a griddle pan to medium high heat. Brush the peach halves with a bit of olive oil and grill them for about 3-4 minutes each side or until the grill marks appear. Let them cool and slice each half in 3-4 pieces.

Make the dressing:

In a small jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and a bit of black pepper. Whisk or shake until combined.

Prepare the salad:

Wash and dry arugula, dice avocado, toast pecans (put them on a plate in a single layer and microwave for up to 30 seconds until fragrant), finely slice onion, chop basil.

Assemble the salad:

Divide arugula among 4 plates, place sliced grilled peaches and diced avocado on top. Break burrata with your hands in smaller pieces (alternatively, quarter it and add one piece on a plate). Add blueberries, sliced onion, toasted pecans and chopped basil. Pour the dressing over the salad. Drizzle with balsamic glaze and Tabasco chipotle (optional). Sprinkle with chili flakes (optional). Alternatively, add all the ingredients in a large salad bowl and give it a stir. Serve as a side dish or light main course.

Video

Notes

Top Tips

Use ripe peaches for grilling, they will taste the best!
If you have no bbq, or it’s not turned on, just use a griddle.
Grilled peaches taste best fresh, so use them right away!
Refrigerate leftovers for up to 3 days. Keep the dressing in a separate sealed jar and arugula in a plastic bag or container.

Recipe Variations

Mix arugula with another type of lettuce if you find the flavor too strong, or skip it altogether and replace with baby spinach or romaine lettuce.
Instead of blueberries, use strawberries.
Use mozzarella if you can't find burrata.
No peaches on hand? Try using nectarines instead. Grilled nectarines taste amazing as well!
Skip the red onion if the flavor is too strong for you.
You can use walnuts instead of pecans.
Try this avocado dressing with this salad for an extra zesty kick!

Nutrition