For as long as I have lived near Chicago, I have yet to completely explore all it has to offer. Or easily navigate it without the use of a mapping application or the over-reliance on friends (even if I do sometimes second guess them). However, my familiarity with the streets is enough to make me annoyingly aware when a taxi driver takes the most circuitous route to my destination. I often feel like a tourist in my own 'hometown'. Still in awe of its' beauty as my love for it is deepened. On a good day the drive into the city is less than thirty minutes. In the height of rush hour, during construction season, or on a summer weekend, driving into the city in an hour would be miraculous. And while taking the train into the city is much quicker, it can be its' own kind of adventure for me. While less grandeur in scale, it always feels like I am in NYC's Grand Central Station whenever I am in Ogilvie Center. Being a little directionally challenged, I should probably carry a compass with me. Oh, there is probably an app for that too.
After the morning long run, a friend and I took the train into the city on Saturday afternoon. Our first stop was Eataly, a place she had never been before. While there, we had a glass of prosecco and some freshly shucked oysters, tasted more wine and spirits, had a great lunch, shared a dish of hazelnut and salted caramel gelato, shopped, and tasted a grilled peach and fresh mozzarella salad. One tiny bite of that summer rendition of a caprese salad and my mind began racing. I instantly knew I would be revising the recipe for the Grilled Peach and Burrata Salad shared on the blog almost four years ago.
Initially I had planned to make the Grilled Peach and Burrata Salad with some fresh mozzarella. But when the cheese guy at the Farmer's Market had some freshly made burrata. And well, my plan changed instantly.
Last summer the Peach, Tomato, Burrata Caprese Salad with Basil Drizzle was on regular repeat around here. Friends who either tasted or made it, raved about it. The combination of tomatoes and peaches was surprisingly delicious. This summer, this Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle, may be the hit of the summer. And honestly, this updated version is so much better than the original.
Peaches are just beginning to come into season here in the midwest. The ones I picked up at the Farmer's Market were salad ready. They were the slightly firm ripe, not that mushy ripe kind. If your peaches are too ripe, they will fall apart when you grill them.
After cutting each peach half, cut each half into four pieces. If you have medium or even larger sized peaches, your pieces will be the perfect size and will hold up well on your grill pan. If you peaches are small, you might want to cut them in quarters or each half into three pieces.
Using a grill pan on your stove top makes grilling easier and less messy. Even with using this non-stick grill pan, I still used a cooking oil spray on the pan before placing the peach slices on the preheated pan. There were two lessons relearned in grilling the peaches. The first was to get the pan hot before grilling. The second, maybe the most important, was to work in batches. In other words, not put all of the peach slices on the grill pan all at once as the cooking time (about 2-3 minutes per side) is relatively short. You wouldn't want to risk burning them.
The assembly of the Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle is simple. The bottom layer is comprised of a couple of large handfuls of baby arugula, lightly drizzled with olive oil and sprinkled with some kosher salt. The grilled peaches and pieces of burrata are then arranged on the arugula base. After drizzling the salad with the balsamic crema (or balsamic glaze), it's sprinkled the basil chiffonade. How easy is that?
Balsamic crema (or balsamic glaze) is an aged (the longer the better) sweet, dense, almost syrupy vinegar. It's refined sweetness and mellow acidity make it the perfect finishing touch on this salad. If you have never had it before, it has a much deeper flavor profile than balsamic vinegar. You could eat it off a spoon. I bought my bottle of an imported aged balsamic crema at Eataly, but more than likely you can find a good one at a grocery or cooking store.
If ever a salad benefitted from a do-over, this Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle would be the one. And yet, even after making some changes to it, I may not have taken this salad update far enough. Another one of my friends shared eating a similar version of this salad, although hers was also topped with thin slices of prosciutto. What a brilliant idea! How did I not think of that? Thank goodness for the kindness and generosity of friends! So, if you are looking to take this salad up another notch, add some thin slices of prosciutto on top.
If you have never had a grilled peach before, you are in for the best treat of your life. And if you have never had a salad composed of grilled peaches, burrata, baby arugula, basil chiffonade, and balsamic drizzle your taste buds will be spinning. Given the choice between a traditional caprese salad and this one, I am placing my bets on your choosing this one. Serve it as a hearty appetizer or a side salad, but definitely put this salad on repeat rotation this summer while peaches are in season. Your friends and family will be blown away!
Every now and then updated, revised, better interpretations of a recipe emerge. The inspiration for them may come randomly. As if the universe is looking for a way to whisper in your ear. And last Saturday I heard it whispering to me.
Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle
Ingredients
Baby Arugula
Fresh medium sized peaches, ripe but not blemished or mushy (See notes)
Burrata cheese (or fresh mozzarella), cut into pieces
Basil, cut to a chiffonade
Extra-virgin olive oil
Balsamic Crema (or aged Balsamic Glaze)
Kosher salt
Optional: Thin slices of prosciutto
Directions
1. Cut peaches into 8 pieces, leaving the skin on.
2. Place grill pan over the burners set medium-high heat. Spray with olive oil or vegetable oil cooking spray.
3. Place the peaches on the hot grill. Grill each side for 2-3 minutes or until you have a nice char. Work in batches (i.e., 10 slices at a time) to prevent burning. Remove peaches from the grill pan and place on a platter. Set aside.
4. Layer bottom of a large platter with arugula. Lightly drizzle and toss with olive oil. Lightly sprinkle with salt.
5. Arrange grilled peach slices on top of the arugula, followed by pieces of burrata.
6. Scatter the basil chiffonade over the top.
7. Drizzle with the balsamic drizzle.
8. Swoon and serve.
Notes: (1) Use a high quality thick, sweet, syrupy balsamic crema or balsamic glaze. I used one imported from Italy found at Eataly (Antica Acetaia Dodi). (2) For a more substantial salad, roll each slice of prosciutto into a mound and then arrange them on the platter after you have drizzled with the balsamic crema. (3) The size of the salad will depend on how many you are serving. Use one medium sized peach per person. An 8 ounce ball of Burrata will be enough for 4 - 5 people.
Along the river on a summer day in Chicago (July 2019)
Saturday afternoon at Eataly in Chicago. (July 2019)
