Grilled Peach and Burrata Salad

Ever grilled peaches? Throwing peaches on the grill intensifies their natural juiciness and sweetness. We had some freestone peaches we picked up from a local farmer last week and made this Grilled Peach and Burrata Salad for dinner. This would also make a delicious appetizer or side dish for a summer cookout. We found the easiest peaches to grill were ones that were still firm or had a slight give.

Grilled Peach and Burrata Salad

 

Preheat grill to medium-high.

Cut peaches in half and remove pits.

Brush peaches with our Roasted Chile and Blood Orange Olive Oil (or your favorite flavor).

Grill peaches until grill marks form or until they are slightly charred.

Cut burrata into small chunks.

Scatter grilled peaches, burrata, and croutons (we added these for a little crunch) on the plate.

Mix a 1/4c Roasted Chile and Blood Orange Olive Oil with about a 1/4c of chopped fresh mint or fresh basil and drizzle over plate.

Sprinkle sea salt, fresh cracked pepper, and crushed red pepper, to taste.

Garnish with freshly chopped mint (or fresh basil) and serve.

Variations:

-add prosciutto

-drizzle with our Blood Orange Balsamic

-replace the mint with fresh basil

-serve over a bed of greens

-drizzle with honey