Grilled Peach and Burrata Salad
I’m pretty sure I’m not alone in saying that a grilled peach and burrata salad is the ultimate summer side dish. Add in spice with some fresh arugula and a habanero vinaigrette and you’ve got the perfect blend of sweet, smokey, and spicy.
The creamy burrata cheese and toasted almonds do such an amazing job of really balancing out the entire salad and cutting through the spiciness of the habanero vinaigrette. Every time I make this, everyone just can’t get enough!
What you’ll need for your grilled peach and burrata salad
- Peaches – when buying peaches, look for ones that are a little soft, this means they are extra juicy and delicious.
- Arugula – don’t skip the arugula, it really adds to the flavor of the salad.
- Burrata cheese – I like to chop up the burrata cheese and toss it in the salad to really make the dish creamy, but you can keep them whole if you prefer. You’re the boss!
- Almonds – you can buy the almonds whole and raw if you prefer and chop them yourself. The almonds really help to give the salad some nice crunch.
- Habeneros – I know that habaneros are one spicy pepper, but don’t worry, they pair so well with this dish. Habaneros are a bit smokey with a citrus twist.
- Balsamic glaze – store bought is so convenient, but if you are feeling fancy feel free to make the balsamic glaze yourself!
- Basil – fresh tastes better, but if you forgot to grab some at the store, a teaspoon of dried basil added to the vinaigrette works too.
- Balsamic vinegar – don’t get confused between balsamic vinegar and balsamic glaze, they are two different things, equally delicious.
- Olive oil – whenever I am making a vinaigrette from scratch I always use my best olive oil. Cheaper olive oil works just fine too though!
Tips and Tricks
1. Score your peaches before marinating
I have found that this allows all the flavors to really combine. It also allows the oil to set on the peaches and prevents the fruit from sticking to the grill.
2. Scrub the grates of the grill
Before you place the peaches on the grill, you want to scrub the grates of any leftover bits from previous grilling sessions. No one likes a dirty peach.
3. Once the peaches are on the grill, don’t move them!
In reality, it’s really not a big deal if you do end up moving the peaches, but you will not get those pretty grill marks on the peaches.
4. Cover the grilled peaches
While the peaches are on the grill, close the grill for 1 minute to slightly bake the peaches. This ensures the peaches will be warmed all the way through.
5. Time crunch? Opt for store bought almonds
If you are in a pinch for time or just don’t want to clean an extra dish, opt for store bought pre-toasted slivered almonds. Now you can omit the almond toasting step, step 5. You can find toasted slivered almonds at Trader Joes or on Amazon.
6. Deseed peppers like a champ!
When deseeding the pepper, I like to hold the stem and rotate the pepper with my non-dominant hand, while cutting with my dominant hand (obvi). This allows me to COMPLETELY avoid touching the spiciest parts of the pepper. But, just to be safe, I always wash my hands after. No one likes pepper in their eyes!
Variations – Make it your own
- If burrata isn’t your thing or your local grocer doesn’t carry it, you can sub mozzarella. Goat cheese or herbed goat cheese is a good alternative too. The goat cheese would add a little tang, which is always fine by me.
- Turn the salad into an arugala salad by changing up the arugala to spinach ratio.
- Looking to add some extra protein? Prosciutto is a great option. When adding prosciutto, I like to cut back the amount of salt to ¼ tbsp in the dressing.
- Tomatoes are another great addition to this salad. Looking to make it looked even more upscale, opt for heirloom tomatoes. YUM!
FAQ
Can I make this recipe if I don’t have a BBQ?
No problem, if you have a cast iron griddle, char your peaches and habaneros there. Even a cast iron skillet would work, but the peaches probably won’t look as pretty. If you are in the market for a new grill, check out our Weber Deluxe Charcoal Grill from Crate & Barrel, we absolutely love it!
I’m concerned about the spiciness of the dressing, what should I do?
Just add one pepper to the vinaigrette at a time, taste it, and adjust the dressing to your liking. Easy! Or you can opt for no habanero.
Can I make my grilled peach and burrata salad Whole 30?
Absolutely! Opt for no cheese and no balsamic glaze! I recommend if you are making this Whole 30 to sub chicken for the cheese.
Can I make anything ahead of time?
Making the balsamic and olive oil vinaigrette ahead of time is really helpful when making this salad. Just toss the ingredients in your food processor and blend ’em up. Store in the fridge in an air tight container up to 4 days.
Also, If you are meal preping this salad for lunched for the week, keep all the ingredients separated. A great way to do this is in a Bentgo Salad container that has space for all the fix-ins. This will keep everything nice and fresh for a bomb lunch that all you co-workers will be asking you to share!
Storage
I recommend storing the dressing for the grilled peach and burrata salad no longer than 3-4 days.
Nutrition Deets for the Grilled Peach and Burrata Salad
Spinach is a great source of vitamins, minerals and antioxidants. Spinach contains high levels of iron, carotenoids, vitamin C, K, and many other essential minerals.
Arugula is a green leafy vegetable that really packs a punch in the nutrient department. Arugula is high in calcium, vitamin A, C, and K. It is also known to have significant amounts of folate, which is such a crucial vitamin for pregnancy!
Peaches are a great source of vitamin C and vitamin A. Peaches also provide high amounts of fiber and antioxidants. It is also believed that peaches can help with reducing inflammation and aid in healthy digestion.
Almonds are such a well-known healthy nut. They are packed with healthy-fats, antioxidants, and magnesium.
What to Serve with my Grilled Peach and Burrata Salad
Check out my Peach and Habanero Roasted Chicken if you want to keep with the same sweet and spicy theme.
I truly hope you enjoy this summer salad as much as I do. As always, feel free to share any tips or tricks you discovered work well when making this dish. I’d love to learn more!
ENJOY!
Grilled Peach and Burrata Salad
Equipment
- BBQ
- Food Processor or a Shaker
Ingredients
For the Salad
- 4 peaches halved and pitted
- 2 ½ handfuls fresh arugula
- 6 handfuls fresh spinach
- 12 oz burrata cheese 1.5 (8oz) containers
- ½ cup slivered almonds
- drizzle balsamic glaze
For the Dressing
- 3 habaneros whole
- 5 tbsp EVOO
- 3 ½ tbsp balsamic vinegar
- 10 leaves fresh basil
- ½ tbsp kosher salt
- ½ tbsp fresh cracked black pepper
Instructions
- Prepare your barbeque coals in your preferred starting method, for best flavor avoid lighter fluid or other pungent charcoal starting methods (proceed to step 2 while bbq is heating). Once coals become red hot and ashy grey spread them evenly on the bottom of the BBQ. Let the grill heat for 5 minutes and give it a scrape. You are ready to barbecue!
- Gently score your peaches with a knife, cutting deep into the flesh without cutting the skin of the peach.
- Over the peaches, drizzle 1 tbsp evoo, brush about 1/5 tbsp of balsamic vinegar over the peaches and sprinkle a pinch of salt. Gently massage the ingredients into the peaches and set aside to marinate.
- When the BBQ is hot, place the marinated peaches and whole habaneros on the grill. Grill until peaches are warmed through and nice grill marks are formed on the peaches and habaneros, about 5 min. There is no need to flip the peaches, however, continue to rotate the habaneros.
- Preheat a skillet to medium high heat and add the 1/2 cup of slivered almonds. Toast until almonds become fragrant and slightly brown.
- Remove the burrata cheese from the containers and give it a rough chop.
- Slice the peaches into manageable bites.
- Combine rinsed arugula and spinach in a bowl with the chopped cheese, toasted slivered almonds and sliced peaches.
Making the dressing
- Slice the grilled habaneros and discard the seeds.
- Add all dressing ingredients into a food processor and puree on high until well combined. If you do not have a food processor, mince habaneros skin as best you can and combine ingredients into a shaker, and shake well to combine.
- Drizzle the dressing over the salad and toss well to thoroughly combine all ingredients.
- Once well combined, add a little drizzle of balsamic glaze over the salad and enjoy!
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