Grilled Peach & Tomato Burrata Salad

This grilled peach and tomato burrata salad is a celebration of contrast, warm and cool, sweet and savoury, soft and crisp. Simple ingredients come together with intention, creating a dish that feels light yet deeply satisfying.

Grilling the peaches gently caramelises their natural sugars, adding depth and warmth that balances beautifully with creamy burrata and fresh herbs. It’s a mindful approach to cooking, unhurried, seasonal, and designed to nourish without excess.

Ingredients

(Serves 4)

150 g burrata
2-3 peaches
200 g cherry tomatoes
2-3 generous handfuls of mixed rocket & baby spinach
¼ red onion, thinly sliced
2 tbsp pine nuts
Fresh basil leaves

Dressing

1 generous handful fresh basil
2 small or 1 large garlic clove
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Sea salt & cracked black pepper

Method

1. Grill the peaches: Heat a grill pan or barbecue over medium heat. Cut each peach into wedges, around eight pieces per peach. Grill until lightly charred and caramelised. Set aside.

2. Toast the pine nuts: Toast pine nuts in a small dry pan over low to medium heat until lightly golden. Set aside.

3. Make the dressing: Blend basil, garlic, olive oil, red wine vinegar, salt and pepper until smooth and aromatic.

4. Assemble the salad: Arrange rocket on a platter. Add tomatoes, red onion, grilled peaches and pine nuts. Place the burrata whole in the centre.

5. Finish and serve: Drizzle with basil dressing just before serving. Finish with fresh basil and cracked pepper, allowing the burrata to be broken open at the table.

Nutritional Snap Shot (Approx.)

(Per serve)

Calories: ~324 kcal

Protein: ~11.3g

Carbohydrates: ~13.1g

Fat: ~25.3g

Fibre: ~3g

Key Nutrients: Vitamin A, Vitamin C, Vitamin E, Calcium, Potassium

Bright, seasonal, and full of flavour, this salad is as nourishing as it is striking on the table. Perfect for entertaining, it brings effortless elegance and a fresh, vibrant touch to any gathering.