GRILLED PEACH AND BURRATA SALAD WITH BALSAMIC REDUCTION
Grilled Peach and Burrata Salad with Balsamic Reduction is the epitome of summertime. The mix of grilled peaches, creamy burrata with a balsamic reduction is the ultimate summer treat any day of the week. This summer salad is a winner every time.
- Prep Time: 10
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 3 plates 1x
- Category: Side Dish, Main Dish
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 Ounces Burrata Cheese
- 3 Peaches
- Drizzle of Balsamic Reduction for each plate
- Salt and Pepper to taste
- 2 Tbsp Olive oil or butter to brush on the peaches for grilling- couple tablespoons at most
Instructions
- Heat the grill on medium heat.
- Slice the peaches in half to prevent them falling into the grates. I also like having the halves on a salad.
- Brush the peaches with olive oil.
- Grill the peaches for a couple minutes on each side until you have grill marks the they started to caramelize.
- To assemble the salad, add a whole peach which would be 2 slices and the burrata to a plate.
- Split the burrata in 3 pieces to split between 3 salads.
- Salt and Pepper to taste.
- Lastly, add the balsamic reduction and squeeze the bottle over the plate to make lines.
- You can use another type of salad if you do not prefer arugula like frisbee or spinach. I do love the peppery taste of the arugula with the sweet peaches and the balsamic reduction.
Notes
- After grilling your peaches, all you have to do is assemble the plates. Add some arugula to a plate along with a couple of peaches, a generous piece of burrata and some salt and pepper. To top it off, finish with the balsamic reduction.
Keywords: Grilled Peach and Burrata Salad with Balsamic Reduction, Gluten-free, Peaches, Summer, Salad, Burrata, Arugula