Search

Grilled Peach & Burrata Summer Salad

By L'OCA

Every bite of this salad tastes like summer at its best because nothing beats a ripe BC peach in August…

20 min cook time

Serves 2

There are peaches, and there are BC peaches. These are the ones we wait all year for to reach their peak ripeness, and each bite reminds us of what summer tastes like.

When kissed by the grill, BC peaches offer an unmistakable sweetness that, when wrapped around the soft creaminess of burrata, makes every forkful of this salad a celebration of summer’s best.

To add layers of texture, we've sprinkled in some sweetness with caramelized pecans, a toasty crunch from crostini, and jalapeño to bring a hint of heat.

And since it’s summer, there are no real rules for how to make this or really many other salads. If you want more or less of something, just go for it!

Ingredients

2 servings

Preparation Notes

In this salad, the star of the show is definitely the grilled fresh BC peaches, but we couldn’t decide between two of our favourite dressings.
Both our Umami Dressing, which combines savoury, nutty, and creamy notes, and our perfectly balanced, bright Citrus Dressing bring something special, and you really can’t go wrong with either one.

A little note for anyone with allergies: our Umami Dressing does contain soy and tahini (sesame), while our Citrus Dressing contains Dijon mustard.

Making the recipe

  1. Step 1

    Peaches on the Grill

    • Preheat your grill to high heat.
    • Rinse the peaches, remove the pits, and cut each peach into eight slices.
    • In a bowl, toss the peach wedges with 1 tablespoon of olive oil, a pinch of salt, and a pinch of ground pepper.
    • Reduce the heat to low. Grill the peaches for about 30 seconds per side, or until lightly charred.
    • Remove the peaches from the grill and transfer them to the bowl.
    • Add the cucumber slices and julienned jalapeño to the bowl, then gently toss to combine.
    Next step

  2. Step 2

    Putting it Together

    • Arrange a bed of arugula on a serving plate and top with the peaches, cucumber, and jalapeño.
    • Lightly drizzle the dressing over everything.
    • Crumble the crostini and sprinkle them over the salad, along with the caramelized pecans.
    • Set the burrata in the middle of the salad.
    • Tear a few basil leaves and scatter them on top.
    • Slice open the burrata and toss it through the salad before digging in.
Back to step 1

1 review