Peach & Arugula Salad with burrata and red onions
This Peach & Arugula Salad is perfect for summer and works as an appetizer, lunch or dinner. It's bursting with fresh ingredients that are full of delicious and exciting flavors.
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Ingredients
Arugula Salad Ingredients
- 6 cups arugula
- 4-6 peaches, fresh and firm that are just starting to rippen
- 4-5 piece of burrata cheese, sliced in half
- 1 large red onion
- 1/2 loaf of frech bread, grilled
- Ground salt and pepper to taste
- 4 Tbsp. extra virgin olive oil
Honey Champagne Vinaigrette
- 1/2 cup + 2 Tbsp. of extra virgin olive oil
- 2 Tbsp. champagne vinegar
- 1.5 Tbsp. honey
- 1 Tbsp. Dijon mustard
- Juice from 1 lemon
- Salt and pepper to taste
Instructions
Champagne Vinaigrette Salad Dressing Instructions
- Mic together extra virgin olive oil, champagne vinegar, honey, dijon mustard and lemon juice. Combine well with a whisk.
- Add salt and pepper to taste.
- Set aside. It's best to make this in advance of your salad so the ingredients have time to come together.
Arugula Salad Instructions
- Pour your extra virgin olive oil into a small cup and heat your grill or griddle to medium. You can grill all these ingredients inside or outside but you want to make sure that the heat is on medium and whatever you're grilling on is warmed up. For this receipt with used a cast iron griddle.
- Slice your peaches and then brush them with the olive oil on both sides. Grill skin side down first. Grill 5 minutes and then flip over to grill for another 3-5 minutes
- Slice your red onion and cover both sides with some extra virgin olive oil. If your surface is large enough, grill your onion at the same time you grill your peaches. I slice them but keep the rings together to make grilling easier. Grill 3-5 minutes per side.
- While your peaches and onions are grilling, wash and plate your arugula. You can serve it on a cutting board like I did or serve it in a bowl.
- Slice your burrata in half and put aside. Handle it gently. The cheese on the inside is delicate and it will not stay put once you slice it unless handled with care.
- Slice your French bread and cover both sides with what's left of your extra virgin olive oil. Grill each side 2-4 minutes. Watch this carefully. You don't want it to burn.
- Once done grilling, add your warm peaches and onions to your arugula.
- Add your burrata.
- Add additional fresh salt and cracked pepper as desired.
- Put bread on the cutting board or serve on a separate plate if you decide to use a bowl.
- Drizzle your dressing over everything and serve!