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Grilled Peach and Burrata Salad with Citrus Vinaigrette

Warm grilled peaches, creamy burrata and citrus vinaigrette for an effortless summer salad.

EASY

20 MINS

SERVES 4

ABOUT THE RECIPE

Grilled peaches and burrata are doing most of the work here, which is exactly why this salad feels so effortless. The peaches go warm and caramelised, the burrata brings all the creamy drama, and the citrus vinaigrette keeps it from tipping too sweet. Very summer lunch, very low effort for the payoff.

THE RECIPE

Ingredients

4 ripe peaches

Olive oil, for brushing

2 balls burrata (300g), at room temperature

6 handfuls rocket

¼ cup almonds, toasted and roughly chopped

50g blackberries, quartered

2 tbsp fresh mint leaves, roughly torn

½ tbsp balsamic glaze, for drizzling

Flaky sea salt

Citrus Vinaigrette

4 tbsp fresh orange juice

2 tbsp fresh lemon juice

4 tbsp extra virgin olive oil

2 tsp honey

¼ tsp salt

¼ tsp freshly ground black pepper

Zest of 1 lemon

Method

Whisk together orange juice, lemon juice, olive oil, and honey in a small bowl. Season lightly with salt and pepper and set aside.

Preheat a grill pan or outdoor grill over medium heat. Halve the peaches and remove the pits. Keep three halves whole for presentation and cut the rest into wedges.

Brush the peach halves with olive oil and sprinkle a pinch of flaky sea salt. Grill them cut-side down for 3–5 minutes until caramelized and tender.

Toss the rocket lightly in half of the citrus vinaigrette and spread it evenly across a large serving platter to form a fresh green base.

Fan the grilled peach halves in the center of the platter and scatter the remaining wedges around the rocket. Tear the burrata into chunks and dot it around the peaches. Add the blackberries, then sprinkle over toasted almonds and torn mint leaves.

Drizzle the remaining citrus vinaigrette and a little balsamic glaze over the top. Finish with a pinch of flaky sea salt and serve immediately.

SAMANTHA'S NOTES

Use firm peaches

Warm the burrata

Finish right before serving

Take the burrata out of the fridge 15 to 20 minutes before assembling. Room-temperature burrata is softer, creamier and much better against the warm peaches.

Make the citrus vinaigrette ahead if needed, then whisk before using. For extra gloss and sweetness, add a little balsamic glaze just before serving.

Choose peaches that are ripe but still firm, so they hold their shape on the grill. Overripe peaches can soften too much and turn mushy.