Burrata Peach Salad With Charred Corn
This Burrata Peach Salad layers lots of greens with creamy burrata, slices of fresh peach and warm charred corn all drizzled in a honey-balsamic vinaigrette to create the perfect summer side.
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Servings: 6 people as a side
Calories: 211kcal
Equipment
- 1 Grill/BBQ or grill pan
- 1 skillet
- 1 large serving platter
Ingredients
- 4 cups arugula/rocket roughly chopped (see note 1)
- 3 large peaches de-seeded and sliced into wedges
- 2 large burrata (or 4 smaller ones)
- 2 Large corn cobs
- 1 cup cherry tomatoes, halved
- ⅓ cup green olive halves (optional)
- ¼ cup sunflower seeds
- ¼ cup olive oil (plus extra to brush the corn with)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 Small garlic clove, minced
- 1 Large handful of basil leaves, ripped or roughly chopped
- Salt and black pepper to tase
Instructions
- Preheat a grill/BBQ on medium-high heat for 5 minutes (see note 2).
- Brush the corn liberally with olive oil then place it on the grill. Cook, turning often, until charred all over, about 10 minutes. Set aside for now and remove the kernels from the cob before assembling the salad.
- Heat a small skillet over a medium heat and toast the sunflower seeds until just starting to brown (about 2-3 minutes). Turn off the heat and set aside to cool.
- Make the dressing by adding the olive oil, balsamic vinegar, crushed garlic, honey, Dijon mustard and a good pinch of pepper and salt to a small bowl. Whisk to combine and set this aside too while you assemble the salad.
Assemble The Salad (see note 3)
- Layer 1 - Start by layering half the arugula/rocket, sliced peaches, sliced cherry tomato, sliced olive, corn kernels, sunflower seeds and torn basil. Take half the burrata, rip it into chunks and place this around the platter. Sprinkle over a little salt and pepper then drizzle over half the dressing.
- Layer 2 - Add the other half of the arugula, peaches, tomatoes, olives and corn kernels over the previous layer. Take the other burrata and add chunks of that over this layer. Follow by sprinkling over the remaining sunflower seeds, ripped basil leaves, a little salt and pepper and the other half of the dressing.
- Serve alongside some crusty bread or pita chips for added crunch.
Video
Notes
Note 1: I chop the rocket in this salad so it's less prominent in the dish and gives the burrata and peaches room to shine. I usually just take it by the handful give it one chop through the middle and add it to the salad platter. You can definitely add it whole if preferred though.
Note 2: If you don't want to fuss about outside or you don't have a grill/BBQ cook the corn on grill pan on your stover over a high heat.
Note 3: Remember you want your salad to look stunning when finished so work carefully on the second layer and make sure some of each element added can be seen. It's a nice mix of colours and creates visual appeal. An optional idea is to add one or two smaller balls of the burrata cheese whole on this second layer to add to the overall look. This is in addition to those already in the salad though so while it looks nice it's not necessary to do at all.
Nutrition
Serving: 1small bowl | Calories: 211kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 151mg | Potassium: 342mg | Fiber: 3g | Sugar: 14g | Vitamin A: 818IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg