Grilled Nectarine Burrata Arugula Bowl (Printable)
Sweet grilled nectarines paired with creamy burrata and peppery arugula, finished with tangy balsamic glaze and toasted pistachios.
# List of ingredients:
→ Produce
01 - 4 ripe nectarines, halved and pitted
02 - 5 oz arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small shallot, thinly sliced
→ Dairy
05 - 2 balls (8 oz) fresh burrata cheese
→ Nuts & Seeds
06 - 1/4 cup toasted pistachios, roughly chopped
→ Condiments & Pantry
07 - 2 tbsp extra-virgin olive oil, plus more for brushing
08 - 2 tbsp balsamic glaze
09 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat a grill or grill pan to medium-high heat. Brush the nectarines lightly with olive oil.
02 - Grill the nectarines, cut side down, for 2–3 minutes until grill marks appear and nectarines are slightly caramelized. Flip and grill for another 1–2 minutes. Remove and let cool slightly, then slice each half into wedges.
03 - In a large mixing bowl, toss arugula, cherry tomatoes, and shallot with 2 tablespoons olive oil, salt, and pepper.
04 - Arrange the dressed arugula mixture on a large platter or individual bowls. Top with grilled nectarine wedges.
05 - Tear the burrata balls and place over the salad. Sprinkle with toasted pistachios.
06 - Drizzle with balsamic glaze. Finish with an extra crack of black pepper if desired. Serve immediately.
# Expert Advice:
01 -
- The way the warm caramelized nectarines make the burrata melt into something extraordinary
- It takes twenty minutes but looks like something from a fancy restaurant
- That sweet and savory combination never fails to impress
02 -
- Grill the nectarines just until marked because overcooked fruit gets mushy fast
- Let them cool slightly before slicing or they will fall apart completely
- Serve this immediately once assembled because burrata does not wait
03 -
- Toast your pistachios in a dry pan for 3 minutes first because toasting makes all the difference
- Make your own balsamic glaze by simmering vinegar until it reduces by half