Grilled Peach & Burrata Salad with Savory Fish Sauce Dressing
This summer salad features caramelized grilled peaches paired with creamy burrata cheese, fresh herbs, and arugula. What makes it stand out is a complex, umami-rich dressing made with fish sauce, olive oil, lemon, and honey. It’s a stunning side or light main dish that perfectly balances sweet, salty, creamy, and tangy flavors — a modern Mediterranean masterpiece.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Ingredients
For the Salad:
3 ripe but firm peaches, halved and pitted
1 tbsp olive oil (for grilling)
4 oz arugula or mixed greens
8 oz burrata cheese (2 medium balls or 4 small)
¼ cup fresh basil leaves
2 tbsp toasted pine nuts (optional)
Flaky sea salt & freshly ground black pepper, to taste
For the Savory Fish Sauce Dressing:
1 tbsp fish sauce (use Red Boat or similar)
1½ tbsp fresh lemon juice
1 tbsp honey
1 small garlic clove, grated
¼ cup extra-virgin olive oil
Black pepper, to taste
Instructions
Step 1: Prepare the dressing
1. In a small bowl or jar, whisk together fish sauce, lemon juice, honey, and grated garlic.
2. Slowly drizzle in olive oil while whisking until emulsified.
3. Season with a pinch of black pepper. Taste and adjust the balance if needed.
Step 2: Grill the peaches
1. Preheat a grill or grill pan to medium-high heat.
2. Brush the cut sides of the peaches with olive oil.
3. Grill the peaches cut side down for 2–3 minutes until lightly charred and caramelized.
4. Remove and let cool slightly, then slice each half into wedges.
Step 3: Assemble the salad
1. Place arugula or mixed greens on a serving platter.
2. Scatter the grilled peach wedges over the greens.
3. Tear the burrata into smaller pieces and nestle them among the peaches.
4. Sprinkle fresh basil leaves and pine nuts on top.
5. Drizzle generously with the savory dressing.
Notes
Peaches: Use just-ripe peaches for the best texture on the grill. Too soft and they’ll fall apart.
Burrata Substitute: If burrata isn’t available, use fresh mozzarella or ricotta.
Fish Sauce Flavor: The dressing is assertive. Start with less fish sauce if you’re sensitive, and build up to taste.
Tips
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes for extra flavor.
Add grilled shrimp or sliced prosciutto for a heartier version.
This salad is best served fresh, but the dressing can be made a day ahead.
❓ Questions & Answers
Q: Can I make this salad vegan?
A: Yes! Replace the burrata with a cashew cheese or a vegan mozzarella, and use soy sauce or coconut aminos instead of fish sauce in the dressing.
Q: What wine pairs well with this salad?
A: A chilled Rose or Sauvignon Blanc pairs beautifully with the peaches and creamy cheese.
Q: Can I use nectarines instead of peaches?
A: Absolutely. Nectarines grill well and have a similar sweetness and texture.
Q: Is fish sauce too strong for a salad dressing?
A: When balanced with honey and lemon, it brings a deep umami flavor without overpowering. Start small and adjust to your taste.
️ Nutritional Information
Calories 285 kcal
Protein 10 g
Fat 22 g
Carbohydrates 15 g
Sugars 11 g
Fiber 2 g
Sodium 420 mg
Calcium 180 mg
Vitamin C 18% DV