Burrata, peach and grilled vegetable salad

Burrata, peach and grilled vegetable salad

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

There is a cafe located on the opposite side of town from us that serves the most incredible salads – always full of flavour, colourful and pretty, like pieces of art. We rarely leave the southern parts of the city, where we live, but when we do it is often for their salad.

Lately, we have started recreating a similar version at home. The key elements are a creamy burrata, a mix of raw and grilled vegetables, peach slices, dots of beetroot spread and a drizzle of herb oil.

Ingredients

Quantity Ingredient
2 red peppers
20 red cherry tomatoes, on the vine
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
2 ripe peaches stones removed, or pears, cored
2 small, raw yellow beetroot, trimmed, tops removed and peeled
2 handfuls rocket leaves or mesclun
8 yellow cherry tomatoes, halved
20 kalamata olives, drained and pitted
2 balls burrata or buffalo mozzarella, drained

Herb Oil

Quantity Ingredient
1 handful fresh mint
1 handful flat-leaf parsley
1 handful fresh basil
6 tablespoons extra-virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
Beetroot spread
balsamic vinegar

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Cut the peppers into 2 cm thick slices and transfer to the baking tray along with the cherry tomatoes. Drizzle over the oil, season to taste and toss until well coated. Bake for 20–25 minutes or until tender and slightly charred.
  3. Meanwhile, prepare the herb oil. Place all of the herb oil ingredients in a food processor, season to taste, pulse until coarsely mixed and set aside.
  4. To assemble the salad, cut the peaches into wedges, shave the beetroot and arrange on top of the rocket, with the peppers, baked and fresh tomatoes and olives. Break the burrata into large pieces and place on top. Serve with dollops of beetroot spread and a drizzle of herb oil and vinegar.

Tip

  • Burrata is an exclusive form of mozzarella that is formed into a pouch and filled with soft, stringy curd and cream that oozes out when torn. Since it’s quite expensive, this is a typical party salad perfect for impressing friends with. Buffalo mozzarella can be used instead, if you wish.
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