Grilled Peach and Burrata Salad
- Total time
- 30 min
Ingredients
- 2 firm but ripe peaches - pitted and sliced (1/2 inch thick)
- 4 ounces burrata - drained and torn
- 4 slices prosciutto - torn
- 1 tablespoon avocado oil
- Spiced walnuts - roughly chopped
- Basil - torn
- Olive oil - for drizzling
- Your favorite balsamic (I'm using white balsamic) for drizzling
- Salt and pepper
- Flaky salt
- Grilled bread
- 1 cup walnuts
- 2 tablespoons maple syrup
- 1/2 - 1 teaspoon cayenne pepper
- 1/4 teaspoon salt
Steps
- 1
Preheat the oven to 350 degrees F. Line a sheet tray with parchment or silicone baking mat.
- 2
In a small bowl toss walnuts, maple syrup, cayenne pepper, and salt. Toss until the nuts are evenly coated.
- 3
Spread the coated walnuts onto the prepared sheet tray in an even layer. Bake for 12-14 minutes. The walnuts should look nice and toasted.
- 4
Preheat the grill to medium-high heat (400-450 degrees F).
- 5
Place the sliced peaches in a bowl, drizzle with avocado oil and season with salt and pepper. Toss to coat.
- 6
Place the peaches directly on the grill grates. Grill 2-3 minutes per side, or until charred and slightly softened. Transfer the grilled peaches to a sheet tray to cool.
- 7
Lightly brush your choice of bread with olive oil, season with salt and pepper if desired. Grill until slightly charred on both sides. Make sure you keep an eye on the bread, it will burn very quickly.
- 8
Arrange the grilled peaches on a large plate or platter. Tear the burrata and prosciutto over the peaches and sprinkle with the spiced walnuts.
- 9
Drizzle with olive oil and balsamic vinegar.
- 10
Garnish with torn basil and flaky salt.
- 11
Serve with grilled bread on the side.
Source: thechoppingblock.com·Own this recipe or photo? Request removal