Summer fruits are naturally sweet and delicious and are nice when combined with other fresh produce in a salad. The mixture of two Summer fruits, like watermelon and peaches, adds another layer of flavor, especially with a little milky burrata.
Burrata, a soft cream-like-center mozzarella, has great mouth feel, and adds a hint of tang, which perks up the greens and tames the sweetness of the fruit. I think this burrata salad is a little more unique than the standard tomato version and it becomes a great escape from tradition.
Grilling peaches allows a delicate smokiness that takes this salad a delicious step further. You can grill the fruit outdoors on a gas grill, or use a stovetop grill pan to lightly sear. Either way the grilled peaches are softened slightly with smoky essence.
I like this salad all Summer long, especially with a nice piece of grilled fish or chicken on the side. It is also delightful to serve at Summer barbecues and parties.
2 cups arugula
1 ball fresh burrata
1 sprig fresh mint
2 tablespoons aged balsamic vinegar, or you can cook down regular balsamic vinegar
(Serves 4 )
1. Heat the grill to 375 degrees or heat a grill pan to medium-high heat. Dice up the watermelon into medium sized pieces. Slice and remove the seed from both peaches.
2. Brush the peaches with olive oil and place them cut side down on the grill. Grill the peaches for 4-5 minutes on the cut side, or until slightly softened with grill marks.
3. Place the grilled peaches on a plate to cool. Wash and dry the arugula and arrange in on a serving platter.
4. Scatter the watermelon on top of the arugula. Slice the burrata into 6 wedges and place it on top of the salad. Then, slice the grilled peaches into 3 wedges and place them around the salad. Sprinkle the fresh mint leaves and salt to taste, on top of the fresh fruit. Then, lightly drizzle the aged balsamic over the salad.
5. Serve the Watermelon, Grilled Peach & Burrata Salad with a crisp white wine or iced tea. Enjoy!