Grilled Peach and Burrata Salad: A Taste of Niagara’s Finest
Hey there, fellow food enthusiasts! Today, I’m here to share a culinary delight that has me dancing on my toes with joy – a Grilled Peach and Burrata Salad that’s as luscious as it is beautiful. And let me tell you, dear readers, I feel like the luckiest soul on this planet to be living so close to the bountiful Niagara region in Ontario, where the juiciest and most succulent peaches are currently in their prime.
Now, if you haven’t experienced the magic of a perfectly ripe peach straight from the orchards of Niagara, you’re in for an absolute treat. These peaches boast a flavor that’s a harmonious balance of sweet and tangy, with an aroma that can transport you to a summer day’s dream. And let’s not forget the vibrant, sun-kissed hues that practically beg to be savored.
But today, my friends, we’re not stopping at just a regular peach indulgence. Oh no! We’re taking these golden beauties to the grill, where they undergo a transformation that’s nothing short of spectacular. The grilling process intensifies their sweetness, caramelizing the natural sugars and creating a sublime smoky undertone that elevates their taste to a whole new level.
Now, let’s talk about the star of this show: the Burrata. Ah, the Burrata – a gift from the cheese gods themselves. This creamy, delicate pouch of mozzarella filled with lush, milky curds practically melts in your mouth. And when paired with our grilled Niagara peaches, it’s a match made in culinary heaven. The contrast between the warm, slightly charred peaches and the cool, velvety Burrata is a symphony of textures and temperatures that’ll have your taste buds doing a happy dance.
To assemble this masterpiece, nestle the peaches into a bed of of your favorite salad greens, and top them with a lavish scoop of the creamy Burrata. I like a little radicchio or arugula in the salad mix. It provides a perfect peppery kick to cut through the richness of the Burrata.
And let’s not forget the finishing touches that bring this salad together. A drizzle of aged balsamic vinegar lends a tangy complexity that complements the sweetness of the peaches, while a sprinkle of flaky sea salt adds a delightful crunch and enhances the flavors.
So, my fellow food aficionados, if you ever find yourself in a fortunate proximity to the Niagara region during peach season, do yourself a favor and whip up this Grilled Peach and Burrata Salad. It’s a celebration of seasonal produce, a dance of flavors, and a reminder of just how lucky we are to experience such culinary marvels. Until next time, happy grilling and even happier eating!
Yours savouringly, Linda!
Ingredients
- 2 – 3 Peaches
- 125 grams Burrata cheese
- Salad greens
- ½ tsp Honey
- ½ tsp Dijon mustard
- 1 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- Sea Salt to taste
Instructions
- Pre-heat the grill to 200℃ / 400℉.Cut the peaches in half and remove the pit. Lightly brush the cut side of the peaches with a little olive oil, and place cut side down on the grill. Grill for 2-3 minutes, until the peaches have grill marks.
- Whisk together the honey, Dijon mustard, balsamic vinegar and olive oil.
- Place the salad greens onto a platter and nestle the peach halves amongst the salad. top each peach half with a generous chunk of Burrata. Drizzle the Balsamic dressing and sprinkle a little sea salt over top just before serving.