Grilled peaches and burrata will be your new favourite salad. Grilled peaches and fennel, gremolata, burrata cheese, sourdough bread. Yes, this counts as a salad.
Grilled Peaches and Burrata Salad
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Salads don't have to be boring and this grilled peach and burrata salad is proof. Grill peaches and fennel and then make a gremolata with fresh chopped basil, garlic, lemon juice and olive oil. A full ball of burrata gets placed on top of your grilled peaches and fennel and then the flavourful gremolata is sprinkled on top. Slice up some sourdough bread and toast it on the plancha with olive oil; perfect for dipping into the burrata with a bite of peach and fennel. This dish is also great for entertaining and sharing. Cut up extra bread and so you can keep sopping up that burrata and gremolata.
Chef Matt Basile
1 bulb fennel
3 to 4 ripe peaches
1 ball Burrata
15 to 20 basil leaves
4 to 5 garlic cloves
1/4 cup olive oil
1 Lemon zest + lemon juice
2 to 3 slices sourdough bread
Slice peaches off the pit, into large rounds. Remove the stalks from the fennel bulb and slice to desired thickness.
To make the gremolata, chop your fresh basil, add a drizzle of olive oil and continue to chop. Add to a small bowl. Mince your fresh garlic, add a drizzle of olive oil and continue to mince, add to your bowl. Zest one lemon into the bowl and squeeze in the juice. Add salt, pepper and olive oil and set aside.
Drizzle canola oil onto the plancha. Put down your fennel and peaches, allow to grill and caramelize, about 2-3 minutes and then flip. Once softened and golden, remove the fennel from the plancha and place in a shallow serving bowl. Once the peaches are nicely charred, remove from the plancha and place in a separate bowl.
To plate, add the grilled peaches on top of the fennel. Sprinkle with the gremolata. Slice your bread and put on the plancha to toast, drizzle with olive oil, and flip to toast the other side. Add to your bowl of peaches and fennel. Crack your ball of burrata cheese and place on top of the peaches and fennel. Sprinkle more gremolata on top, add fresh cracked pepper and garnish with fennel leaves.