This Charred Peach & Burrata Salad with Blackberry Balsamic, Candied Pecans & Basil is a stunning summer salad that combines smoky grilled peaches, creamy burrata, peppery arugula, juicy blackberries, and crunchy candied pecans. Finished with a homemade blackberry balsamic dressing, this elegant recipe is perfect for brunch, dinner parties, holiday gatherings, or a light gourmet meal.
π Ingredients
For the Salad:
- 3 ripe peaches, halved and pitted
- 5 cups baby arugula
- 8 oz burrata cheese
- 1 cup fresh blackberries
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
For the Blackberry Balsamic Dressing:
- 1/3 cup fresh blackberries
- 2 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/4 tsp kosher salt
For the Candied Pecan Topping:
- 1/2 cup pecan halves, roughly chopped
- 1 tbsp unsalted butter
- 1 tbsp brown sugar
- 1/4 tsp flaky sea salt
Optional Garnishes:
- Fresh basil leaves
- Extra fresh blackberries
- Freshly cracked black pepper
π©βπ³ Instructions
1. Grill the Peaches
Heat a grill pan or outdoor grill over medium-high heat. Brush the peach halves with extra-virgin olive oil and grill for 2β3 minutes per side, until lightly charred with beautiful grill marks. Let cool slightly, then slice into wedges.
2. Prepare the Candied Pecans
In a small skillet over medium heat, melt the butter. Add the chopped pecans, brown sugar, and flaky sea salt. Stir continuously for 2β3 minutes until the sugar melts and coats the pecans. Transfer to parchment paper and allow them to cool completely.
3. Make the Blackberry Balsamic Dressing
In a blender or food processor, combine the fresh blackberries, balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, and kosher salt. Blend until smooth and creamy. For a smoother texture, strain the dressing through a fine-mesh sieve if desired.
4. Assemble the Salad
Spread the baby arugula evenly across a large serving platter. Tear the burrata into generous pieces and arrange it over the greens. Add the grilled peach wedges and scatter the fresh blackberries throughout the salad.
5. Finish and Serve
Drizzle the blackberry balsamic dressing generously over the salad. Sprinkle with the candied pecans and garnish with fresh basil leaves, extra blackberries, and a few twists of freshly cracked black pepper.
Serve immediately while the peaches are slightly warm and the burrata is perfectly creamy.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
π₯ Nutrition (Per Serving)
- Calories: 400 kcal
- Protein: 11 g
- Carbohydrates: 26 g
- Fat: 30 g
- Fiber: 4 g
- Sugar: 18 g
- Sodium: 320 mg
