Grilled Peach Fruit Salad with Burrata and Lime Basil Vinaigrette

I hate to be the party pooper, but as of today, summer is half gone! Can you believe it? I sure can’t. We really haven’t done that much at all and I know that I’ll regret not getting out there and camping once summer is gone. So here’ my chance to turn that around and become more inspired, live life to the fullest right? YOLO and all that jazz. Even though we don’t have the extra cash to get out to top attractions, go camping, or even go on a road trip to visit our families, we can still make the most of summer right out in the back yard on our sunny deck. We’ve been spending the beautiful evenings sipping local craft brews on our deck, hanging out with friends, and definitely eating as much as we can out of all that delicious summer produce.

Since blueberries have come into season, I’ve been buying two cases per week and the kids are snacking on them in lieu of candy. That says a lot about the quality of produce we are getting this year and I’ve haven’t even gotten started on how amazing the cherry season has been this year. I bough record sized Rainier Cherries the size of toonies just last week and the Bings have also been outstanding. Even though cherry season is coming to an end (and plums, apricots, peaches, and nectarines are taking over) I am expecting a 10 pound crate tomorrow. I’ll be making my yearly batch of preserved cocktail cherries which I much prefer to the neon pink monstrosities you buy in the store. Are those still even cherries?! 2016-06-24 001 050


Grilled Peach Fruit Salad with Burrata and Lime Basil Vinaigrette


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Summer in a bowl. Shouldn't every salad have cheese in it?
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:10 mins
  • Serves:3

Nutrition per portion

  • 2 firm fresh peaches; halved 1 cup blueberries 1 cup fresh cherries; pitted and halved 1 fresh burrata zest of one lime 1/4 cup fresh lime juice 1 tbsp honey 1/2 cup fresh torn basil leaves 1/2 cup olive oil
Pre-heat barbecue on med-high for five minutes and give the grate a good clean with your brush. Place peaches cut side down onto the hot grate and leave for about 10 minutes or until they have softened up a bit. Remove and cool. Place lime zest, lime juice, honey, basil leaves, and olive oil in a food processor and pulse until smooth. Arrange fruit around burrata and drizzle vinaigrette all around. Enjoy!

This Grilled Peach Fruit Salad with Burrata and Lime Basil Vinaigrette makes the most out of the end this year’s early summer fruits and the beginning of the mid summer fruits at the same time. I grilled a few of the first peaches that I bought because they are still quite firm and easy to slice in half. They soften right up on the barbecue, with the heat releasing all the sugars hidden within the stone fruit. Add some pitted and halved cherries, some blueberries and whatever other fruits you have. You might think that the burrata is not necessary for a great fruit salad (and with the lime vinaigrette it just may be) but if you pick one up, you won’t be sorry you did. The addition of the fresh creamy cheese really elevates this salad to another level. We actually ate this salad as a main dish one evening. YOLO.


  1. chef mimi

    WOW! this salad looks so good. Love the dressing and the burrata. Have you ever had stracciatella? I hope I spelled it right. When we ate at a restaurant in Eataly in NYC, we ordered it with grilled bread. It’s the INSIDE of burrata. Can you imagine???!!! Like triple cream. See if you can find it. Ican’t but maybe online….

    1. dishnthekitchen

      yes! I have…it was inside this burrata. That’s what made it so much like eating peaches n cream. So good!! We’re lucky to have such a great Italian store nearby.

      1. chef mimi

        oh you definitely are!!!

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