Lauren's Grilled Peach Caprese Salad
Author: Nicole
Ingredients
  • 4 firm peaches
  • 1-1/2 tablespoons olive oil (divided)
  • 3 tomatoes, sliced
  • 4 ounces burrata (see Notes)
  • 8 ounces burrata cheese
  • 6 large basil leaves
  • ½ tablespoon aged balsamic vinegar (see Notes)
  • Flake sea salt, such as Maldon
Instructions
  1. Heat gas grill to medium-high heat. Alternatively, heat a grill pan over medium-high on top of the stove.
  2. Slice the peaches in half and remove the pit. Slice each piece in half again lengthwise. Brush both sides of each slice lightly with 1 tablespoon olive oil. Grill peach slices 2 to 3 minutes per side. You want them to slightly caramelize without them getting too soft. Let them cool slightly before adding them to the platter.
  3. Slice the tomatoes into rounds, about ¼" thick.
  4. Alternate peach and tomato slices on a platter. Break the burrata over the top of the tomatoes and peaches. Tear basil leaves into small pieces and sprinkle all over. Drizzle remaining ½ tablespoon olive oil and aged balsamic vinegar over peaches and tomatoes.
  5. Serve within an hour of dressing.
Notes
* Instead of burrata you can use mozzarella. Feel free to double the amount as you can never have enough cheese.
* Aged balsamic vinegar is a bit sweeter and thicker than regular balsamic vinegar. You can also use regular balsamic vinegar or balsamic syrup.
Recipe by Riegl Palate at https://www.rieglpalate.com/laurens-grilled-peach-caprese-salad/