Grilled peaches with burrata, arugula, and balsamic vinaigrette

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Inspired by the classic Caprese salad–tomato, fresh mozzarella and basil–reinvented here with the sweetness of fresh peaches, the tanginess of goat cheese, bitterness of arugula and a kiss of honey and balsamic. Simple and irresistible.

Ingredients

4 peaches, fresh, halved

Extra-virgin olive oil, for grilling

1 cup soft goat cheese, burrata, or buffalo mozzarella (your choice)

1 cup arugula

1 cup basil

Balsamic honey vinaigrette

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Sea salt and freshly cracked pepper

Preparation

For vinaigrette, combine all ingredients in small jar with lid. Shake to combine.

Preheat skillet to medium to high heat. Drizzle with olive oil and place peaches cut side down on the skillet for about 1 minute or until slightly charred or grilled.

Arrange peaches with arugula, cheese, and basil on serving platter, drizzle with vinaigrette just before serving. 

Note: To get the best grill marks use a grill skillet, or outdoor grill. Otherwise use your indoor cast iron skillet or heavy skillet.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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