Peaches have been an abundant staple in my CSA loot these past few weeks. In order to preserve the life of some of the stone fruit that were about to cross over to the "other side", I decided to utilize them in a different manner than mixed with my Ezekiel cereal or Siggis at breakfast. Sure, I could have gone down the salsa or galette route but, when surveying the cheese department one afternoon, I knew what had to be done. Grilled peaches served as a flavorful catalyst for this summertime salad indulgence. Why do I consider this salad an indulgence? Solely because it was tossed with torn, creamy morsels of burrata. Hey, everyone has their vices; and mine typically fall in the stinky and fermented category.
To make this salad into a more rounded complete meal, I served grilled garlic-rubbed multigrain bread topped with caramelized onion compote alongside the peppery greens.
I topped the salad with a good drizzling of aged balsamic fig vinegar, but any good aged balsamic should suffice.
Grilled Peach Burrata Salad and Caramelized Onion Compote on Multigrain Bruschetta
Serves 4
- 4 cups arugula
- 4 ripe peaches halved
- 1/2 cup thinly sliced red onion
- 1 ball fresh burrata cut or torn into bite-sized pieces
- 3 tbsps aged balsamic vinegar
- 1 tbsp olive oil
- Freshly ground pepper
- Canola/Safflower oil
Lightly coat grill pan with high-heat tolerant oil such as canola or safflower oil, and heat to a medium-high temperature. Arrange peach slices on the grill and rotate 45 degrees after a few minutes if you desire crosshatch grill marks. Cook 3-5 minutes a side. Remove peaches from grill (keep grill on for bushetta). Arrange arugula, red onions, burrata and peaches on a platter. Drizzle with olive oil and vinegar and top with freshly ground pepper.
Caramelized Onion Compote on Multigrain Bushetta
- 2 walla walla onions-halved and thinly sliced width wise
- 1 tbsp canola oil
- 2 tbsp olive oil
- 1 tbsp dry white wine
- 4 1/2-inch thick slices of multigrain bread
- 4 cloves garlic peeled
- Pinch of salt
In a hot cast iron pan, add onions and give them a "hard" (oil-less) sauté for 5 minutes. Add canola oil and continue cooking, stirring occasionally. After 10 minutes, add wine, and deglaze, scraping any brown bits that may have accumulated in the pan, add a pinch of salt. Continue cooking until onions are caramelized (rich brown in color) around 30 minutes. While the onions sauté, brush bread with olive oil and place on hot grill for 3-5 minutes a side. Remove from grill. Once bread is cool enough to handle, rub whole cloves of garlic along the surface of the bread in order to infuse the crusty layer with garlicky essence. Top with the caramelized onions and enjoy alongside the grilled peach salad.
Peachy Perks
Not only are peaches one of nature’s most juicy and delicious “candies”, August is the prime time to enjoy these fuzzy orbs. Peaches are loaded with beneficial antioxidants and powerful nutrients and are particularly potent in vitamins A and C. Vitamin A is necessary for night vision, and skin reproduction as well as helping with bone development and the synthesis of growth hormones. Vitamin C, which is most often touted for its antioxidant powers, also assists with wound healing, prevents infections, and aids in the production of collagen.
Typically not a fruit in my salad type of gal, but these grilled peaches, mixed with peppery arugula and creamy cheese, made me a convert...or at least a temporary believer.
