@lifewithshipsatsea: Grilled Stone Fruit and Burrata Salad Ingredients 1. Ripe Peaches – 2 medium, halved and pitted 2. Ripe Plums – 2 medium, halved and pitted 3. Burrata Cheese – 2 balls, approximately 4 oz (115 g) each 4. Fresh Arugula – 3 cups 5. Cherry Tomatoes – 1 cup, halved 6. Fresh Basil Leaves – 1/4 cup 7. Sliced Almonds – 1/4 cup 8. Extra-Virgin Olive Oil – 3 tbsp, divided 9. Balsamic Glaze – 2 tbsp 10. Fresh Lemon Juice – 1 tbsp 11. Honey – 1 tsp 12. Sea Salt – 1/2 tsp, or to taste 13. Black Pepper – 1/4 tsp 14. Red Pepper Flakes – 1/8 tsp, optional Recipe 1. Wash the peaches, plums, cherry tomatoes, arugula, and basil thoroughly. Pat the fruit and vegetables dry with a clean kitchen towel. 2. Cut the peaches and plums in half and remove their pits. Slice each half into thick wedges that will hold their shape during grilling. 3. Place the fruit wedges in a bowl and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with a pinch of sea salt and black pepper, tossing gently to coat. 4. Preheat an outdoor grill or grill pan over medium-high heat. Lightly brush the cooking surface with a little olive oil to prevent the fruit from sticking. 5. Arrange the peach and plum wedges on the hot grill in a single layer. Grill for 2–3 minutes per side until tender, lightly caramelized, and marked with attractive grill lines. 6. Remove the grilled fruit from the heat and place it on a plate. Let it cool for several minutes so it remains warm without becoming too soft. 7. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, honey, remaining sea salt, black pepper, and optional red pepper flakes to create a balanced dressing. 8. Place the fresh arugula in a large serving platter or shallow salad bowl. Scatter the halved cherry tomatoes and fresh basil leaves evenly over the greens. 9. Arrange the grilled peach and plum wedges over the arugula mixture, alternating the colors to create a beautiful presentation. 10. Gently tear open the burrata balls or break them into large pieces. Place the creamy cheese across the salad so the soft center can mingle with the fruit juices and dressing. 11. Drizzle the prepared lemon-honey dressing evenly over the fruit, greens, tomatoes, and burrata. Avoid pouring too much dressing directly onto one spot. 12. Place the sliced almonds in a dry skillet over medium-low heat and toast for 2–3 minutes, stirring frequently until lightly golden and fragrant. 13. Sprinkle the toasted almonds over the salad and finish with a generous drizzle of balsamic glaze. Add a few extra basil leaves and a final pinch of black pepper. 14. Serve immediately while the grilled fruit is slightly warm and the burrata is creamy. Pair with crusty bread or serve alongside grilled chicken for a satisfying summer meal. Follow for more fresh, flavorful recipes and amazing salad ideas!

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Monday 19 October 2026 09:32:26 GMT