Grilled Peaches With Burrata & Balsamic Vinegar Salad Recipe

Grilled Peaches with Burrata & Balsamic Vinegar Recipe

Recipe / Bertolli, That’s Amore Cheese & Mazzetti L’Originale

When entertaining, this is my go-to: a quick assembly salad that instantly adds wow and colour to any table. It’s super yummy paired with a crisp white wine.

Serves: 6

GF

 

=R1=

For more information visit bertolli.com, thatsamorecheese.com.au and mazzettioriginale.it/en.

Grilled Peaches with Burrata & Balsamic Vinegar Recipe

By: The WellBeing Team

Delight your guests with our EatWell TV peach & burrata dish, created by Masterchef Australia winner Emma Dean – a salad recipe that is sure to be a hit!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 500g peaches (other stone fruit or even pears also work well)
  • Bertolli Organic Extra-Virgin Olive Oil, for grilling
  • Sea salt & freshly ground pepper

  • ¼ cup Bertolli Organic Extra-Virgin Olive Oil
  • Juice ½ lemon (about 1½ tbsp)
  • ½ small head radicchio, cut into wedges
  • 100g baby rocket
  • 80-100g prosciutto
  • 2 That’s Amore Cheese Burrata
  • 1 tbsp Mazzetti L’Originale Gold Label Balsamic Vinegar

Method


  • Heat a griddle pan over high heat.
  • Brush the peaches with Bertolli Organic Extra-Virgin Olive Oil and season with salt and freshly ground pepper. Once the griddle pan is hot, grill the peaches, cut-side down, for about 5 mins or until lightly charred. Let cool and transfer to a large bowl.
  • In your favourite salad dressing jar, combine ¼ cup of Bertolli Organic Extra-Virgin Olive Oil, lemon juice and some more salt and freshly ground pepper. Pop the lid on your jar and shake.
  • Add the radicchio and rocket into the bowl with the peaches. Sprinkle the dressing over and toss to combine with the peaches, rocket and radicchio.
  • Place the peaches mixture onto a platter and arrange the prosciutto and That’s Amore Cheese Burrata onto the peaches.
  • Finish by drizzling with the Mazzetti L’Originale Gold Label Balsamic Vinegar.
  • Note: To really impress your friends, leave the burrata whole and cut into it as you are serving to reveal its resplendent creamy centre.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu