Grilled Peach Burrata Salad with Spicy Basil Vinaigrette -

Grilled Peach Burrata Salad with Spicy Basil Vinaigrette

Smoky grilled peaches and creamy burrata cheese are a dream pairing in this grilled peach burrata salad that's drizzled with a spicy fresh basil vinaigrette. This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Ingredients

Spicy Basil Vinaigrette
1/2 cup firmly-packed basil leaves minced
1/4 cup white wine vinegar
1 tablespoon
1 tablespoon honey or agave nectar
1/2-1 teaspoon red pepper flakes start with 1/2 teaspoon if you don't like it as spicy
1 medium clove garlic minced
1/3 cup extra-virgin olive oil
Salt to taste
Grilled Peach Burrata Salad
3 medium ripe yet slightly firm peaches, pitted and halved
2 tablespoons honey or agave nectar
2 tablespoons olive oil
2 cups firmly-packed spring greens or arugula
3 medium tomatoes cored and sliced into 1/2-inch thick slices
8 oz burrata cheese room temperature
Salt and pepper to taste
Fresh basil and crusty bread for serving

Instructions

Spicy Basil Vinaigrette
In a food processor or blender, combine basil, vinegar, mustard, honey, pepper flakes, and garlic. Puree on low speed while drizzling olive oil through top until dressing is smooth, scraping down sides as necessary.
Season dressing with salt to taste and refrigerate until ready to use.
Grilled Peach Burrata Salad
Preheat a grill to 400F or lightly grease a large cast iron skillet to use on the stovetop indoors. In a small bowl, whisk honey and olive oil. Brush over cut side of peaches and set aside for a moment.
Place peaches cut-side down on preheated grill or pan and let cook 3-5 minutes until grill marks appear and peaches are slightly caramelized.
Transfer peaches to a cutting board and allow to cool slightly. When cool enough to handle, cut each peach half into 1/2-inch thick wedges.
Arrange greens on a large serving plate and top with grilled peaches and tomatoes. Break burrata into large pieces and arrange on top.
Drizzle salad with basil vinaigrette and season with salt and pepper. Top with additional fresh basil and serve with crusty bread if desired. Enjoy!

Notes