Grilled Peach Burrata Salad With Tomatoes

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Grilled peach burrata salad with tomatoes is summertime, and Italy is on a plate. The mix of grilled peaches, arugula, creamy burrata, cherry tomatoes, roasted pumpkin seeds, and balsamic is perfection.

Prep Time5

Cook Time10

Total Time15

Course: Salad

Cuisine: Italian, Mediterranean

Keyword: Burrata, Burrata salad, Grilled peach burrata salad

Servings:

Calories: 192kcal

Ingredients

1/2 lbs Cherry tomatos or similar tomatoes
2 Burrata balls
4 Peaches
Arugula
3 tbsp Olive oil
1/4 cup Balsamic vinegar
1/4 cup Pumpkin seeds roasted

Instructions

Prepare the Peaches: Select firm yet ripe peaches for the best flavor and texture. Cut the peaches into halves and remove the pits. Brush each peach half with olive oil to prevent sticking and enhance the grill marks.
Grill the Peaches: Preheat your grill pan or outdoor grill to medium-high heat. Ensure the grill grates are clean and lightly oiled. Place the peach halves on the grill and cut the side down. Grill for a couple of minutes until you see nice char marks forming. Flip the peaches and grill the other side for an additional minute. The goal is to achieve a little smokiness while maintaining the juicy sweetness of the peaches.
Prepare the Salad Base:Combine a generous handful of arugula with freshly torn basil leaves in a large salad bowl. The combination of these herbs creates a delightful aroma and flavor. Cut the cherry tomatoes in half. Roast pumpkin seeds. (Warm a dry frying pan over medium heat. Add the dried pumpkin seeds to the pan in a single layer. Stir continuously until the seeds are golden brown and start to pop, which usually takes about 5-7 minutes.)
Assemble the Salad: Arrange the grilled peach halves on top of the green bed. Tear the creamy burrata cheese into bite-sized pieces and scatter them around the peaches. Sprinkle roasted pumpkin seeds over the salad for a crunchy texture.
Dress the Salad: In a small bowl, whisk together lemon juice, balsamic vinegar, a pinch of salt, and a good drizzle of olive oil. Adjust the dressing to taste. Drizzle the dressing over the salad, ensuring an even distribution.
Final Touches: Finish the salad with a sprinkle of flaky sea salt and freshly cracked black pepper for an added depth of flavor. Serve immediately on a large platter, allowing everyone to appreciate the beautiful presentation.

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