Grilled Peach, Burrata and Basil Salad with Dijon Dressing

Whisk dressing, griddle peach quarters until charred, then assemble with burrata chunks, rocket, and fresh basil leaves on a platter.

Vegetarian Healthy Summer Salad Burrata Peach

Estimated Nutrition

Calories

283.6

kcal / serving

1134.5 kcal total

Carbs

11.2g

per serving

44.6 g total

Fat

22.1g

per serving

88.2 g total

Protein

10.5g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Not a syrupy one

Dijon Mustard

Dairy

200

Burrata

Drained and torn into chunks

Fruits

piece

Peach

Almost ripe but not too soft, quartered and stoned

NutsSeeds

pinch

Sea Salt

Flaked

pinch

Black Pepper

Freshly ground

bunch

Basil

Leaves only, roughly torn

OilsFats

Extra Virgin Olive Oil

For the dressing

Olive Oil

For the peaches

Vegetables

Rocket

Method

Whisk the dressing ingredients together in a small bowl and season to taste.

Heat a lightly greased griddle pan until hot.

Place peach quarters cut-side down on the pan for 2 minutes to create char marks.

Turn peaches onto the other cut side for 1 minute using a metal fish slice.

Arrange peaches cut-side up on a large serving platter.

Place burrata chunks, rocket, and torn basil leaves around the peaches.

Drizzle the dressing over the salad and serve immediately.