Start by choosing ripe, but firm peaches at the grocer store. Ripe peaches are delicious as a snack, but they are likely to fall apart on the grill, while underripe ones won’t soften enough during grilling.
Keep an eye out for peaches that aren’t yet mushy, but have a little give in them when pressed. One of the tastiest fruits to eat during the summer months, if you can source them from your local farmers’ market while they’re in season, you’ll definitely notice the difference in flavor.
Peach Preparation and Grilling Technique
For the most flavorful salad, don’t skip the step of grilling the peaches. Cooking the peaches enhances their juicy and irresistible flavors, adding a smoky, charred aroma. You will first need to halve the peaches and remove the stones, to prepare them for grilling.
First, cut the peaches in half, and then you can scoop out the stone as needed. Brush with olive oil, prior to grilling, and place cut-side down onto the grill or on the skillet. They will only need a few minutes to char and caramelize. If you want to increase the amount of charring then you can quarter the peaches instead, for greater surface area contact with the pan.
If you have an outdoor grill, then you can use this to grill the peaches during the summertime. If you don’t have access to a grill, or it’s no longer grilling season, then you can simply use a skillet as outlined in the recipe above.
While we’ve recommended olive oil, if you prefer, you can use butter as a replacement for this ingredient. A sprinkle of coconut sugar also encourages extra caramelization of the peaches.
How to Style the Plate
For the perfect burrata and grilled peach salad styling, build your plate in layers. The ingredients all come together beautifully, so you don’t need to worry about placing all of the elements precisely on the plate.
A rustic approach to the plating creates a visually appealing salad that’s ideal for a light lunch or appetizer at your next dinner in the backyard with friends and family.
We’ve suggested finishing the salad with toasted pine nuts, but some chefs will also add a grind of cracked black pepper, or even a few red chili flakes, for a final pop of color and kick of heat.
You can either present the burrata as a ball, or tear into smaller pieces to dot about the plate. Oozingly soft and creamy, find out more about the history of burrata and how it’s made in our guide to this exceptional Italian cheese.
