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Grilled Summer Fruit Salad with Burrata and Balsamic Glaze Recipe

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4.1 from 37 reviews

This Grilled Summer Fruit Salad is a vibrant combination of fresh baby arugula, basil leaves, and a medley of summer fruits including yellow nectarines, blueberries, and strawberries. The fruits are gently grilled to enhance their natural sweetness and paired with a creamy burrata cheese, drizzled with olive oil, fresh lime juice, and a rich balsamic glaze, making it a refreshing and elegant dish perfect for warm weather dining.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Greens

  • 2 cups baby arugula
  • 1/2 cup fresh basil leaves

Fruits

  • 2 large yellow nectarines, sliced
  • 1/2 cup blueberries
  • 1 cup strawberries, sliced

Dressings & Toppings

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 2 tablespoons balsamic glaze
  • 1 ball burrata cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Salad Base: In a large bowl, combine the baby arugula, fresh basil leaves, and sliced strawberries. Drizzle with olive oil and fresh lime juice, then gently toss to evenly coat the leaves and fruit.
  2. Preheat the Grill: Heat your grill to a medium-high temperature, ensuring it is hot enough to create a nice sear on the fruit but not burn.
  3. Prepare Blueberries for Grilling: Place the blueberries onto a sheet of tin foil and roll up the edges to form a sealed packet. This will prevent the berries from falling through the grill grates.
  4. Grill Nectarines and Blueberries: When the grill is hot, place the nectarine slices directly on the grate and the blueberry packet alongside on the heat. Grill for approximately 5 minutes, turning the nectarines halfway through until grill marks appear and the fruit softens slightly.
  5. Assemble the Salad: Transfer the dressed greens and strawberries onto a serving platter. Arrange the grilled nectarine slices and the cooked blueberries on top of the salad evenly.
  6. Add Burrata Cheese: Place a whole ball of burrata cheese in the center of the salad. Cut the burrata with an X-shaped slice to allow the creamy inside to ooze out. Sprinkle freshly ground black pepper over the cheese.
  7. Finish with Balsamic Glaze: Lightly drizzle balsamic glaze over the entire salad to add a tangy sweetness that complements the grilled fruits and creamy burrata.
  8. Serve Immediately: Serve the salad fresh to enjoy the contrasting textures and vibrant flavors at their best.

Notes

  • Use ripe but firm nectarines for grilling to prevent them from falling apart on the grill.
  • The balsamic glaze adds sweetness and acidity; add more or less depending on your taste preference.
  • If burrata is unavailable, fresh mozzarella can be used as a substitute, although it will be less creamy.
  • To keep blueberries from leaking juices on the grill, ensure the foil packet edges are tightly sealed.
  • This salad is best served fresh; avoid making it too far ahead to preserve textures and flavors.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/grilled-summer-fruit-salad-with-burrata-and-balsamic-glaze-recipe/