GRILLED PEACHES AND BURRATA CHEESE SALAD

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grilled peaches cristina ferrare If you ask me what my very favorite food in the whole wide world is, I would say without hesitation, “Peaches”!

The season for peaches is short, from the middle of May to mid -August.

I eat 4 to 5 peaches every day during the summer. I can’t help it, I should probably get it down to 2 but that’s not happening.

Peaches are low in saturated fat, cholesterol and contain impressive amounts of vitamins A, B, E, K, and minerals. They’re also rich in antioxidants that scavenge free radicals looking to do damage to cells in the body and destroy them. Minerals are in abundance in peaches such as potassium, a component that helps digest foods, regulates the heart and lower blood pressure. The darker the flesh of the peach the more vitamin A in contains.

Here is a recipe for one of my favorite summer salads, Grilled Peach Salad with Wild Arugula, Watercress and Burrata Cheese.

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grilled peaches cristina ferrare grilled peaches cristina ferrare

GRILLED PEACHES AND BURRATA CHEESE SALAD

grilled peaches cristina ferrare

(Serves 4)

INGREDIENTS

3 organic firm ripe peaches

5 tablespoons of Extra Virgin olive oil

3 cups of baby arugula

3 cups young watercress

1-16 ounce container of Burrata cheese sliced into ¾ inch slices

Balsamic Syrup or Glaze (available at most markets)

1 small lemon sliced thin

DRESSING FOR GRILLED PEACHES AND BURRATA CHEESE SALAD

3 tablespoons extra virgin olive oil

2 tablespoon fresh lemon juice

2 teaspoons seasoned rice wine vinegar

¼ teaspoon each kosher salt and black cracked pepper

Place ingredients in a small bowl and whisk together well. Set aside

INSTRUCTIONS

Slice the peaches in half and remove the pits.

Brush each half of peach with olive oil using pastry brush.

Slice into 2” thick slices.

Add 3 tablespoons of olive oil to a cast iron skillet and swirl to cover the bottom of skillet. Turn the heat on high for 1 minute.

Place the peaches in a skillet, lower heat to medium and cook for about 3 to 4 minutes undisturbed until they are caramelized. Turn the peaches over and grill the other side for 3 to 4 minutes.

Transfer to a wire baking rack for 5 minutes to cool.

In a medium bowl, toss the arugula and watercress with the dressing.

Arrange the salad on a platter, top with slices of peaches and burrata cheese.  Drizzle over reduced balsamic syrup or glaze. Garnish with the lemon slices.

Salt and pepper to taste.