Grilled Peaches and Burrata Salad
Recipe by Giulio Polisi
Grilled peaches and burrata is an Italian summer stable. It is a wonderful combination of smoky sweetness from the peaches and creamy richness from the Burrata coupled with the crisp freshness and tartness of the salad and the black pepper. A perfectly balanced dish!
Course: Insalate e antipastiCuisine: ItalianDifficulty: Easy
Servings
+
-
4
servingsPrep time
10
minutesCooking time
5
minutesTotal time
15
minutesIngredients
1 1 burrata (usually 100 g)
3 3 peaches
125 g 125 of mixed salad
A drizzle of olive oil
A handful chopped nuts
Two cracks of coarse freshly ground black pepper
Salt to taste
Directions
- Wash the salad and divide it into 4 equal portions.
- Cut the peaches in half, then quarter each half. This should net you 24 slices for 3 peaches. Preheat a non-stick pan on medium-high heat and grill the peaches (without any oil for better caramelization) for a minute on each side or until golden brown.
- Cut the burrata into 4 equal portions. Assemble the salad, starting with the peaches, followed by burrata. Then, with a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of 20 % (cf. pp. 5, 6 of Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed).
- Add the chopped nuts. Finally, season to taste with first salt and then the pepper.
- Arrangement ideas include the following:
Burrata in the middle, peaches all around for a more prominent exhibition of the centre piece of the dish. Cut the burrata in smaller pieces and layer them with the peaches for a more homogenous eating experience
Equipment
- Non-stick pan
- Sharp knife
- Salad bowl
Notes
- Arrangement idea: burrata in the middle, peaches all around for a more prominent exhibition of the centre piece of the dish.
- Alternatively, cut the burrata into smaller pieces and layer them with the peaches for a more homogenous eating experience.