Description
A refreshing and vibrant Burrata Peach Salad featuring grilled corn, creamy burrata cheese, toasted pepitas, and fresh basil, all brought together with a tangy balsamic vinaigrette. Perfect for a light and elegant summer meal or appetizer.
Ingredients
Salad
- 3 peaches, sliced
- 3 ears of corn, husks removed, grilled, and kernels cut off
- 2 balls of burrata, torn into chunks
- 3 tablespoons pepitas, toasted
- Fresh basil leaves
Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Grill the Corn: Rub a little olive oil and kosher salt onto the ears of corn. Preheat your grill to 400°F (204°C) and place the corn on it. Grill for 8-10 minutes, turning occasionally to ensure even cooking. Once done, remove the corn and allow it to cool enough to handle, then carefully cut the kernels off the cob.
- Prepare the Balsamic Vinaigrette: While the corn grills, combine balsamic vinegar, Dijon mustard, maple syrup or honey, olive oil, kosher salt, and freshly ground black pepper in a jar or bowl. Cover with a lid and shake vigorously or whisk until the mixture is well combined. Adjust seasoning to taste and set aside.
- Arrange the Salad: On a serving platter, lay out the sliced peaches evenly. Scatter the grilled corn kernels over the peaches for a sweet and smoky flavor contrast.
- Add Burrata and Toppings: Tear the burrata balls into chunks and distribute them over the peaches and corn. Sprinkle the toasted pepitas and fresh basil leaves generously over the salad.
- Dress and Serve: Drizzle the prepared balsamic vinaigrette over the entire salad, using as much as you prefer. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Peaches should be ripe but firm for best texture.
- You can substitute honey for maple syrup if preferred.
- To toast pepitas, lightly fry them in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly golden.
- Grilling the corn adds a smoky sweetness but you can boil the corn as a shortcut.
- Serve immediately after dressing to keep burrata fresh and salad crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
