Description
A light yet indulgent summer salad featuring grilled peaches, creamy burrata, toasted walnuts, and fresh basil over a bed of greens perfect with crusty ciabatta.
Ingredients
3 ripe but firm peaches, sliced into thick wedges
1 ball (150g) burrata
100g mixed salad leaves (lamb’s lettuce, pea shoots, baby beet leaves)
200g cherry tomatoes, halved
¼ red onion, thinly sliced
25g toasted walnut halves
1 tbsp extra virgin olive oil
1 tbsp balsamic glaze
A handful of fresh basil leaves
¼ tsp sea salt
⅛ tsp freshly ground black pepper
Olive oil for brushing
Ciabatta, sliced (optional)
Instructions
Place salad leaves in a large bowl or platter
Add tomatoes and red onion, sprinkle with salt, and toss.
Brush a hot grill or griddle pan with olive oil
Grill peach slices for 2–3 minutes per side until charred.
Toast ciabatta slices
on the same grill until golden and crisp.
Layer grilled peaches on salad
Add burrata, torn open, and spoon the creamy interior around the dish.
Top with toasted walnuts
and basil leaves.
Drizzle with olive oil and balsamic glaze
Add freshly ground black pepper and serve immediately with grilled ciabatta.
Notes
Make ahead: Grill peaches and toast walnuts in advance, then assemble before serving.
Substitutes: Use mozzarella, goat cheese, or blue cheese if burrata is unavailable.
Seasonal swap: Try figs, plums, or roasted grapes when peaches are out of season.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 11g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg