Burrata & Grilled Peach Salad

By Vincenzo's Plate


  • 1 Vannella Burrata
  • 2 yellow peaches
  • 120g rocket leaves
  • Fig & Balsamic glaze
  • Extra virgin olive oil (EVOO)
  • Salt
  • Walnuts


  1. Cut the peaches in half & then quarters, removing the stone.
  2. Heat up the BBQ & cook peaches on the hot grill for 3 min/side.
  3. Leave them to the side to cool.
  4. Add rocket leaves to a bowl & dress with EVOO, crushed walnuts & a sprinkle of salt.
  5. Mix well then drizzle the fig and balsamic glaze over the top & add peaches.
  6. For added presentation, transfer salad to a chopping board, then place the Vannella Burrata in the centre.
  7. Serve & enjoy