Description
A delightful and refreshing Summer Grilled Peach Salad with Burrata, featuring a mix of sweet grilled peaches, creamy burrata, fresh arugula, and a flavorful balsamic honey mustard dressing.
Ingredients
Units
Scale
For the salad:
- 2 teaspoons olive oil
- 2 peaches, pitted and halved
- 1 cup blueberries
- 2 cups arugula
- 4.5 oz or 125 grams burrata or mozzarella
- 1 avocado, pitted and halved
- 1/2 red onion
- 1/2 cup pecans
- 2 tablespoons chopped basil
- Balsamic glaze to garnish
- Tabasco chipotle to garnish (optional)
- Red chili flakes to garnish (optional)
For the balsamic honey mustard dressing (makes ⅓ cup):
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Grill peaches: Heat a grill or a griddle pan to medium high heat. Brush the peach halves with a bit of olive oil and grill them for about 3-4 minutes each side or until the grill marks appear. Let them cool and slice each half into 3-4 pieces.
- Make the dressing: In a small jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake until combined.
- Prepare the salad: Wash and dry arugula, dice avocado, toast pecans, finely slice onion, chop basil.
- Assemble the salad: Divide arugula among 4 plates, place sliced grilled peaches and diced avocado on top. Break burrata into smaller pieces, add blueberries, sliced onion, toasted pecans, and chopped basil. Pour the dressing over the salad. Drizzle with balsamic glaze and Tabasco chipotle (optional). Sprinkle with chili flakes (optional). Alternatively, combine all ingredients in a salad bowl and toss. Serve as a side dish or light main course.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 kcal
- Sugar: 9g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
