Grilled Peach and Burrata Salad
164 days ago
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The colors and flavors of this recipe make it a showstopper. It was inspired by a similar salad I had poolside while on a business trip to California. When I got home, I couldn’t get this delicacy out of my mind, so I created this Grilled Peach and Burrata Salad so I could have it whenever I wanted.
I’ve never met anyone who hasn’t loved this recipe.
Preparing the Peaches
Peaches can be tricky to cut with that pesky pit in the middle. Use a 3″ Gourmet Paring Knife to cut around the fruit and twist the two sides to release them. Use the tip of the knife to cut around the pit to release it and then slice the halves.
For this recipe, keep the skin on the peaches. It adds color and texture to the dish.
Once sliced, the peaches are placed on a grill pan or sauté pan, cut side down, to cook for a few minutes. They will get heated through but will remain firm.
Making the Salad
Once the peaches are prepared place them in a serving dish and top with slices of burrata. Cutco’s Traditional Cheese Knife is the perfect knife for cutting all types of cheese, including soft cheese like burrata.
You could also cut the burrata into bite-size pieces for this salad if you’d like.
To halve the cherry tomatoes, Cutco’s Santoku-Style Cheese Knife is my choice. It’s the perfect size for the task.
Add the cherry tomatoes to the peaches and cheese, and sprinkle with chopped basil or small basil leaves. I also like to finish it with a drizzle of balsamic glaze.
The sweetness of the grilled peaches and tomatoes paired with the creamy burrata, aromatic basil and tangy balsamic drizzle allow for the perfect bite. If you like crusty Italian bread, or any bread for that matter, grill a few slices with olive oil and use it to soak up the excess juices.
This is a recipe your taste buds are sure to remember.
Ingredients
- 2 peaches, washed with skin on, cut in half, pit removed, cut into slices
- Olive oil, for coating peaches
- Salt and pepper, to taste
- 1 ball of burrata (at room temperature), sliced
- 3/4 cup halved cherry tomatoes
- 4 basil leaves, roughly chopped or use whole leaves as garnish
- Balsamic glaze, for topping, if desired
Directions
- Heat a medium-sized grill pan or sauté pan to medium-high heat.
- Coat the peaches with olive oil and season with salt and pepper, as desired.
- Place them in the pan with the cut side down and cook for 4-5 minutes or until they are heated through, but still firm.
- Remove from the heat one slice at a time and place on a serving plate.
- Place the burrata on top of the warm peaches and add the tomatoes.
- Sprinkle with fresh basil and drizzle with balsamic glaze.
- Taste and season with additional salt and pepper, if needed.
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