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- 2 ripe peaches - 8 ounces burrata cheese - 3 cups of arugula or mixed salad greens - 1/4 cup toasted pecans - 3 tablespoons extra-virgin olive oil - 2 teaspoons balsamic glaze - Salt and pepper to taste - Fresh basil leaves for garnish The key to a great Grilled Peach Burrata Salad lies in selecting the best ingredients. Start with ripe peaches that feel slightly soft when you press them. They should have a sweet smell, indicating they are ready to eat. Next, choose fresh burrata cheese. Burrata is creamy and rich. It adds a luxurious touch to your salad. You want to look for burrata that has a soft texture and a fresh taste. For greens, arugula or mixed salad greens work well. They provide a peppery or mild flavor that balances the sweetness of the peaches and the creaminess of the burrata. To add crunch and flavor, use toasted pecans. Toasting them brings out their nutty taste. You can do this in a dry skillet over medium heat for a few minutes. Extra-virgin olive oil is essential for drizzling. It adds richness and depth. Balsamic glaze provides a sweet-tart flavor that elevates the salad. Finally, don’t forget the seasoning. A touch of salt and pepper enhances all the flavors. Garnish with fresh basil leaves for a pop of color and an aromatic touch. For the full experience, check out the Full Recipe, where I guide you through each step of making this vibrant dish. First, preheat your grill or grill pan over medium heat. This step is key for the best flavor. While it heats up, prepare the peaches. Cut them in half and remove the pits. Brush the cut sides of the peaches with olive oil. Sprinkle a bit of salt on them for extra taste. Once the grill is ready, place the peach halves cut side down on the grill. Cook them for about 3-4 minutes. Watch for nice grill marks and a slight softening. When done, remove them from the grill and let them cool down a bit. This cooling step helps keep their shape when you slice them. In a large serving bowl, add your arugula or mixed greens. Tear the burrata cheese into large pieces. Place the burrata on top of the greens. Next, cut the grilled peaches into slices or wedges. Add these peach slices to the salad. Finally, sprinkle the toasted pecans over the top. Drizzle the remaining olive oil and balsamic glaze over the salad. Add salt and pepper to taste. Toss the salad gently to mix. Be careful not to break the burrata too much. Garnish with fresh basil leaves before serving. For the full recipe, check out the details above. To get those perfect grill marks, always start with a clean grill. Preheat your grill to medium heat. This will help the peaches cook evenly. Brush the cut sides of the peaches with olive oil. This adds flavor and helps them not stick. Place the peaches cut side down on the grill. Cook them for about 3-4 minutes. Look for those beautiful grill marks and a slight softening. Tearing burrata cheese is easy. Use your hands instead of a knife. This keeps the texture nice and creamy. Be gentle when you tear it apart. If you pull too hard, it may break too much. To keep burrata creamy, serve it fresh. Let it sit at room temperature for a few minutes before serving. This helps bring out the flavor. For a beautiful presentation, use a large white platter. This makes the colors pop. You can also use clear glass bowls for a nice look. Pair this salad with a light white wine. A chilled Sauvignon Blanc or Pinot Grigio works great. For sides, try grilled bread or a light soup. This adds a nice touch to your meal. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the fruit in this salad. Try using nectarines or plums. They add a sweet twist. You can also use apricots for a unique flavor. For cheese, if you can't find burrata, use fresh mozzarella or goat cheese. Both will still give a creamy texture. Want to make this salad heartier? Add grilled chicken or shrimp. They pair well with the sweet peaches. For a vegetarian option, toss in some chickpeas. They add protein and make the dish filling. You can also use nuts, like grilled tofu, for extra crunch. Balsamic glaze is great, but you can try other dressings too. A lemon vinaigrette brightens the dish. You can also use a honey mustard dressing for a sweet kick. If you're feeling adventurous, make a homemade dressing! Mix olive oil, lemon juice, and herbs for a fresh flavor. The Full Recipe gives you a solid base to try these changes. To store leftovers from your grilled peach burrata salad, place them in an airtight container. This keeps the salad fresh. I recommend using glass containers. They help maintain the salad's taste and prevent spills. Make sure to separate the peaches from the greens if you can. This keeps everything crisp. In the fridge, the salad stays fresh for about 2 days. The peaches may soften, so eat them quick! If you want to freeze the grilled peaches, do it right after cooking. They can last up to 3 months. Just remember, freezing may change their texture. To reheat grilled peaches, use the microwave for about 30 seconds. This warms them up without drying them out. For serving, mix the salad lightly. Add fresh greens if needed. Drizzle with more olive oil or balsamic glaze for extra flavor. Enjoy your salad as if it was just made! If you can't find burrata cheese, try these options: - Fresh mozzarella - Goat cheese - Ricotta cheese - Feta cheese Each option brings its own flavor to the salad. Fresh mozzarella offers creaminess, while goat cheese adds tang. Ricotta is mild and light, and feta adds a salty kick. Yes, you can prep parts of the salad ahead. Here are some tips: - Grill the peaches a few hours early. - Store them in the fridge to keep them fresh. - Mix the greens and cheese just before serving. This way, your salad stays crisp and tasty. To make a vegan version, use these swaps: - Substitute burrata with vegan cheese like cashew or almond cheese. - For the balsamic glaze, skip honey. Use maple syrup instead. These changes keep the salad both delicious and plant-based. This blog post shared a simple yet delightful grilled peach salad recipe. You learned about the main ingredients, from juicy peaches to creamy burrata. I provided step-by-step instructions to grill and assemble your salad. I also shared tips for perfecting your grilling technique and offered fun variations and storage tips. Enjoy making this salad as a fresh dish for any meal. It’s versatile and sure to impress!

Grilled Peach Burrata Salad

Discover the deliciousness of Grilled Peach Burrata Salad with this easy recipe! Juicy peaches, creamy burrata, and crunchy pecans create a delightful blend of flavors. Perfect for summer gatherings or a light lunch, this salad can be prepared in just 20 minutes. Learn how to grill peaches to perfection and serve them over fresh greens with a tantalizing balsamic glaze. Click to explore this refreshing recipe and elevate your salad game!
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Ingredients
  

2 ripe peaches, halved and pitted

8 ounces burrata cheese

3 cups arugula or mixed salad greens

1/4 cup toasted pecans

3 tablespoons extra-virgin olive oil

2 teaspoons balsamic glaze

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat your grill or grill pan over medium heat.

    Brush the cut sides of the peach halves with 1 tablespoon of olive oil and lightly sprinkle them with salt.

      Place the peaches cut side down on the grill and cook for about 3-4 minutes, until they have nice grill marks and are slightly softened.

        Remove the peaches from the grill and let them cool slightly.

          In a large serving bowl, add the arugula or mixed greens.

            Tear the burrata cheese into large pieces and place it on top of the greens.

              Cut the grilled peaches into slices or wedges and add them to the salad.

                Sprinkle the toasted pecans over the top and drizzle the remaining 2 tablespoons of olive oil and balsamic glaze over the salad.

                  Season with salt and pepper to taste.

                    Toss gently to combine, being careful not to break the burrata too much.

                      Garnish with fresh basil leaves before serving.

                        Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4