Description
A vibrant summer salad with grilled peaches, creamy burrata, toasted walnuts, and arugula. Quick, fresh, and perfect for al fresco dining or impressing guests with minimal effort.
Ingredients
4 large ripe peaches, halved and pitted
1 tablespoon extra virgin olive oil
1 tablespoon thick balsamic glaze (alcohol-free)
1 teaspoon pure honey or pure maple syrup
2 fresh burrata balls (8 oz total), drained
5 oz fresh arugula or mixed baby greens
1/3 cup raw walnuts, toasted
1/4 cup crumbled feta cheese (optional)
Flaky sea salt and freshly cracked black pepper, to taste
1/4 cup fresh mint leaves, torn
Instructions
Brush both flat and cut sides of peach halves with 2 teaspoons olive oil. Season with salt and pepper.
Preheat grill or grill pan over medium-high heat. Place peaches cut-side down and grill 3 minutes until golden.
Flip peaches, cook 2 minutes more until tender. Transfer to a plate to rest.
Arrange arugula on a platter. Drizzle with remaining oil and balsamic glaze.
Tear burrata into chunks and place on greens. Top with grilled peaches.
Sprinkle with honey or maple syrup, walnuts, feta (if using), and mint. Season to taste.
Notes
Use ripe but firm peaches for best grilling results
If unavailable, substitute burrata with fresh mozzarella pearls
Ensure balsamic glaze is labeled ‘alcohol-free’
Store leftovers in airtight containers in the fridge for up to 1 day
- Prep Time: 10
- Cook Time: 8
- Category: Recipes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad serving
- Calories: 325
- Sugar: 24g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 65mg