Do peaches need to be ripe before grilling?

They need to be firm enough so that they don't fall apart on the grill or pan - but they don't have to be SUPER ripe. Grilling will bring out their natural sweetness and enhance the flavour, so if they're not quite ripe it will be perfectly fine.

How do you grill peaches without a grill?

You can use a lightly oiled griddle pan or just a regular frying pan. You won't get the grill marks with a frying pan - but you'll get the flavour. You could also use a grill rack under your broiler (grill) in the oven at the highest temperature for a couple of minutes to try to mimic the grill marks.

What can I use instead of burrata?

You could just use a ball of mozzarella, or you could use feta or grilled halloumi.

Grilled Peach, Tomato and Burrata Salad

Name: Grilled Peach, Tomato and Burrata Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: american
Ingredients: 3 peaches, ripe but still firm; 1 tablespoon olive oil; 3 ripe tomatoes; 200g cherry tomatoes; 5 slices prosciutto; 1 ball of burrata; 2 tablespoons pesto (try making my easy homemade basil pesto); A handful of fresh basil; 1/2 teaspoon flaky sea salt; Black pepper

Description

This gorgeous grilled peach, tomato and burrata salad is loaded with colour, texture and summery flavours. It takes 10 minutes to make, looks super impressive and is wonderful for special occasions or for a quick weeknight meal.

It’s perfect served alongside a summer barbecue spread or is great as a light lunch. I love serving it with fresh bread and loading the salad on top to create the most delicious bruschetta!

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

3 peaches, ripe but still firm
1 tablespoon olive oil
3 ripe tomatoes
200g cherry tomatoes
5 slices prosciutto
1 ball of burrata
2 tablespoons pesto (try making my easy homemade basil pesto)
A handful of fresh basil
1/2 teaspoon flaky sea salt
Black pepper

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Instructions

Slice the tomatoes and peaches. Slice the tomatoes into wedges, halve the peaches, and then remove the stones. Slice each peach half into wedges too.
Grill the peaches. Lightly oil a grill, griddle pan or regular frying pan, then place the peach wedges onto your pan. Grill for a couple of minutes on each side, until lovely charred marks form. Remove from the pan.
Assemble the salad. Arrange the tomatoes and grilled peaches on a large serving platter, then nestle the prosciutto slices in between. Tear the burrata into pieces, then dollop them all over the salad. Finish by sprinkling 1/2 teaspoon of salt over the tomatoes, then drizzle the 2 tablespoons of pesto evenly all over the salad, scatter over the fresh basil leaves and a give it a good grind of black pepper. Serve right away, with fresh bread on the side if you like.

Notes

Substitutions: Use nectarines, plums, apricots or even strawberries in place of peaches. Switch the burrata for mozzarella, feta or grilled halloumi, swap the prosciutto for grilled tofu for a vegetarian version, or switch it out for grilled bacon or roasted ham.

Prep ahead: This salad is really best made and served at the same time, though any leftovers are wonderful piled onto crispy bread to make bruschetta.

Don’t have a grill or griddle pan? You can use a regular frying pan to char the peaches, or you can place them on a wire rack right at the top of your oven, underneath the broiler (grill). Turn your oven to its highest temperature for a couple of minutes and this will give you a lovely char.

Prep Time: 5
Cook Time: 5
Category: salads
Method: stove top
Cuisine: american

Nutrition

Serving Size: 1 plate

Keywords: burrata salad, tomato salad, grilled peaches