Burrata Salad with Grilled Peaches

There are so many ways to enjoy burrata. It’s become enormously popular in my restaurants and I’m always looking for ways to serve it seasonally to give it new, fresh flavor. Today’s recipe is for Burrata Salad with Grilled Peaches. It really showcases the flavor of fresh spring peaches and arugula. I grill the peaches to enhance their flavors because the heat caramelizes their juices. I can’t tell you how much this adds to the dish. However, if you don’t have a grill, serving this with fresh, ripe peach slices will still taste wonderful. 

The salad in this dish is simply arugula tossed with a balsamic glaze. The main flavors of the dish are meant to be the creamy burrata and the peaches. Together they have a slightly savory peaches and cream effect. I really encourage everyone to get a forkful of peaches and burrata with a touch of balsamic and arugula in each bite. You’ll love it! 

Grilling peaches can be somewhat tricky so it’s okay to do this prior to assembling the dish if you need extra time to get them set. Be sure to peel the peaches prior to grilling, you don’t want their fuzzy skins to be part of this dish. Then grill them carefully, making sure each side gets grill marks and is warmed all the way through. Finally, transfer them to a platter to cool while you assemble the salad. 

Once you get used to making this salad in the spring it will become a mainstay. It’s great to serve as a starter at a dinner party or place on a grazing table. Your guests can scoop a little cheese and peach onto their plate to enjoy with the rest of their meal. You can even make this a main course by simply serving some grilled chicken or shrimp on the side. No matter how you serve it, this beautiful salad is going to become a mainstay on your table this spring. Enjoy! 

Burrata Salad with Grilled Peaches 

We love burrata salads and this is a lovely, springy twist that it great to serve when the weather is warm and peaches are readily available! 

• Ingredients: 

• 3 ripe peaches, peeled and sliced 

• 2 balls burrata cheese 

• 4 cups arugula 

• 1/4 cup balsamic reduction 

• 1 tbsp honey 

• ¼ cup Olive oil 

• ½ tsp Salt  

• ¼ tsp pepper  

• Extra olive oil for brushing peaches 

Instructions: 

1. Heat grill pan or grill to medium heat. Brush peach slices with olive oil and grill until slightly softened and charred. 

2. In a small jar, add olive oil, balsamic reduction, honey and salt and pepper, shake well  

3. Assemble salad by arranging arugula on a platter. Top with grilled peaches, burrata cheese, and drizzle with balsamic glaze.  

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.