Summer fruit is naturally sweet and especially nice when combined with other fresh produce in a salad. A mixture of fruit, like watermelon and peaches, adds another layer of flavor, and is especially delicious with a little creamy cheese added to the party. Burrata, a soft cream-like-center mozzarella, has great mouth feel, and adds a hint of tang, which perks up any greens and heightens the freshness of the fruit. I think this Burrata Salad is a little more unique than the standard tomato version because the summer fruit changes the entire experience.
Grilling peaches allows a delicate smokiness that takes this salad one step further. You can grill the fruit outdoors on a gas grill, or use a stove top grill pan to lightly sear the flesh. Either way, the grilled peaches are softened slightly through cooking, and add a smoky essence.
I can enjoy this salad all summer long, especially with a nice piece of grilled fish or chicken on the side. Also, it is delightful to serve at summer barbecues, alongside other salads, for a summer salad bonanza.
1/4 watermelon, about 2 cups
2 cups arugula
1 ball fresh Burrata
1 sprig fresh mint
2 tablespoons aged balsamic vinegar, or you can cook down regular balsamic vinegar
2 tablespoons olive oil
(Serves 4 )
1. Heat grill to 375 degrees or heat a grill pan to medium-high heat. Dice up watermelon into medium sized pieces. Slice and remove seed from both peaches.
2. Brush peaches with olive oil and place them cut side down on grill. Grill peaches for 4-5 minutes on cut side, or until slightly softened with grill marks.
3. Place grilled peaches on a plate to cool. Wash and dry arugula and arrange on a serving platter.
4. Scatter watermelon on top of arugula. Slice Burrata into 6 wedges and place on top of salad. Slice grilled peaches into 3 wedges and place around salad. Sprinkle fresh mint leaves over top, and a pinch of salt. Lightly drizzle aged balsamic and olive oil over salad. Enjoy!