Grilled Peach Salad

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

Sometimes the simplest recipes are the best.  With fresh peaches from the farmers market I whipped up this super easy and tasty Grilled Peach Salad that I know you’re going to love!

Let me tell you about it! 

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

One of my favorite types of cheese is Burrata – a ball of fresh Italian mozzarella cheese that’s filled with rich, thick cream.

Originally invented in Southern Italy as a way to salvage mozzarella scraps. Burrata starts as pasteurized milk curds, that are then submerged into hot whey until becoming elastic. It is then pulled into strips, kneaded and stretched, until the curds are formed into a smooth hollow ball.

This hollow ball of cheese then gets stuffed with uncooked curds and combined with cream to create a luscious blend. Sensational mixed with ingredients or alone.

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

Of all the fruit that is available in the summer months my favorite by far are peaches – especially white peaches.  I find their flavor to be sweet and juicy, more so than yellow peaches. Apparently Cooks Illustrated feels it best not to cook white peaches.  Since I grilled these for all of 3 minutes, one and a half minutes on the cut side and another minute and a half on the skin side, it didn’t break down as mentioned.

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

Strawberries are also one of my favorite fruits.  I find they’re perfect when cleaned up and sitting in a bowl in the refrigerator, ready and waiting for me to nibble or cook with.

To finish off this simple fresh fruit salad I drizzled a balsamic reduction over the top of the fresh strawberries I added, to give this a sweet and savory finish.  It was perfect!

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

Whether you make my Grilled Peach Salad for a side dish, entree, or snack – you, and those you serve it to will adore it!  The flavor melts in your mouth.

I hope you’ll give my Grilled Peach Salad a try. If you make this please tag your photo #vickibensinger on Instagram and follow me, so I can see your creation!

Grilled Peach Salad with Burrata Cheese, Strawberries with a Balsamic Drizzle

Grilled Peach Salad

My Grilled Peach Salad is like summer on a plate. Sweet and savory never tasted so good!

Ingredients:

  • 2 firm Peaches, sliced in half, stone removed
  • 1 ball Burrata Cheese, sliced into 1/2" slices
  • 1/2 cup fresh Strawberries, diced
  • *Balsamic Reduction (homemade or store bought)
  • Blood Orange Avocado Oil, or other high heat oil
  • fresh ground pepper, to taste

Directions:

  1. Preheat grill to medium heat.
  2. Slice cleaned peaches in half, and remove pit.
  3. Lightly drizzle with Avocado Oil or other high heat oil such as canola or grapeseed.
  4. On a plate slice four 1/2-inch rounds of Buratta cheese to have ready for the grill.
  5. Place peach halves cut side down on the grate for 1 - 1 1/2 minutes until grill marks appear and peaches slightly softened.
  6. Flip over, and place peach halves skin side down on grate. Carefully set sliced buratta cheese on top and grill 1 - 1 1/2 minutes with grill lid on. (If needed you can remove the peaches to a plate to set cheese on top, then place back on the grill). Cheese should be slightly melted.
  7. Add fresh ground pepper
  8. Place diced strawberries on top, and drizzle with balsamic reduction.
  9. *Balsamic Reduction - Using 1 cup or a full bottle of basic balsamic vinegar, pour into a heavy bottom pot; leave uncovered .  Bring to a low boil, then reduce to a simmer and allow to reduce by half or until thickened.  Allow to cool. Once cool, pour into a squeeze bottle. Keep bottle covered until ready to use to insure it remains fresh.
  10. Serve.
Note: I used Blood Orange Avocado Oil to drizzle over my peach halves.  Since Avocado Oil has a high smoke point I knew I wouldn't have to worry that the peaches would scorch.

Hungry for more? Savor these!

Grilled Peaches & Spinach Pesto Pizza

Grilled Peaches & Spinach Pesto Pizza

Arugula, Fresh Fruit, Burrata and Grilled Chicken Salad

Arugula, Fresh Fruit, Buratta & Grilled Chicken Salad

Watermelon Salad

Watermelon Salad with Peccorino, Kalamata Olives, Pine Nuts and Balsamic Reduction

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 comments

  1. We don’t grill..well, don’t even own a grill, but a grill skillet will work, right? This is a simple and very yummy dessert.

    • Absolutely a grill skillet will work. In fact, you could even put it in the oven and bake it at around 450F degrees for about 10 minutes I would guess. Just keep an eye on it. During the last minute put the slice of Burrata on top so it starts to warm up. In the end you really don’t see much of the grill marks. Flavor is a little different but not much and it will still look beautiful!

  2. Peaches and burrata? Yes, please! I just brought home some Georgia peaches and waiting for them to finish ripening 🙂

  3. Love grilled fruit! And love grilled fruit in salads. I just happen to have some peaches that need using today — they’re too ripe as it is. Grilling will be perfect (might be a bit messy since they’re so ripe, but who cares?). Good stuff — thanks.

    • Perfect! If they’re that ripe just cut them open and pop them on the grill with the burrata cheese on top and wait for it to soften. Or warm quickly in the oven or microwave for a quick fix! It’s so good!

  4. Balsamic reduction, burrata and grilled fruit-it doesn’t get much better. Love the plating.

Leave a Comment »