Ingredients
Fruit and Vegetables
- 2 peaches, halved and pit removed
- 3-4 cups arugula
- 1 cup blackberries
- 1/4 cup sliced red onion
- optional: garnish with torn mint leaves
Nuts
- 1/3 cup walnuts
Dairy
- 2 burrata balls, torn into pieces
Oils and Vinegar
- 2 tablespoons olive oil (for grilling peaches)
- 2-4 tablespoons balsamic vinegar
- 2-4 tablespoons olive oil (for dressing)
Seasoning
- Salt and pepper to season
Instructions
- Preheat Grill: Heat the grill to medium heat, approximately 300°-350°F, to prepare for grilling the peaches.
- Prepare Peaches: Brush the cut side of each peach half with olive oil to prevent sticking and enhance caramelization during grilling.
- Grill Peaches: Place the peaches cut side down on the grill and grill for about 3 minutes, until char marks develop. Remove from the grill and slice into smaller pieces.
- Assemble Salad: In a large bowl, add the arugula and the grilled peach slices. Tear the burrata into different sections and distribute evenly on top of the salad. Add blackberries, sliced red onion, and walnuts over the salad.
- Dress and Season: Drizzle the salad with balsamic vinegar and olive oil, then season with salt and pepper to taste. Optionally, garnish with torn mint leaves for added freshness.
Notes
- Choose ripe but firm peaches to ensure they hold their shape after grilling.
- You can substitute walnuts with pecans or almonds for different textures.
- If you don’t have a grill, a grill pan or broiler can be used to achieve similar char marks on the peaches.
- Adjust the amount of balsamic vinegar and olive oil according to your preferred dressing consistency and taste.
- The salad is best served immediately to enjoy the burrata’s creamy texture and the fresh ingredients at their peak.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
