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Arugula, Burrata and Grilled Peach Salad

2012 August 21

How did this one come about? I have to admit, I barely even know. It just kind of happened, and then it was so good, I had to tell you about it.

There is something magical about grilling stone fruit, fresh from the farmers’ market, which you can do outside before you cook whatever you’re having for dinner (optimal) or inside on a grill pan (still very good). There is also something magical in general about burrata, which is basically a decadent fresh cheese treat with mozzarella on the outside and buttery mozzarella bits mixed with cream in the middle. In the DC area you can find it at the Italian Store, Cowgirl Creamery, the Eastern Market cheese counter (Bower’s), and I am told sometimes at the Whole Foods on P St. NW and Balducci’s in Old Town. If you can’t get your hands on some burrata, substitute the best fresh mozzarella you can get your hands on; while you will be missing out, I have to admit your arteries will probably be grateful.

I had also been messing about with the idea of a cumin-lime dressing for summer corn or something and it seemed like it would go well with peaches and mild cheese, the jar was in the ‘fridge and here we are. Hello, summer.

Grilled Peach, Burrata and Arugula Salad

with Cumin-Lime Dressing

Serves 2

for the salad


1 large (or two small) peaches, cut into 1-inch wedges

1 large (or two small) ball of burrata, quartered

3 cups arugula

1/3 cup shelled, roasted, salted pistachios, chopped

Cumin-Lime Dressing (see below)


Grill peaches on both sides until grill-marked and releasing juices, about 5 minutes, turning once.

In a large bowl, toss peaches and arugula with 2 Tablespoons of cumin-lime dressing. Divide peaches and arugula evenly between two plates. Divide burrata evenly between two plates on top of the arugula. Sprinkle with pistachios and serve immediately, passing additional cumin-lime dressing.

for the salad dressing


3 Tablespoons lime juice (about two limes)

4 Tablespoons good-quality olive oil

1 teaspoon cumin seeds

½ teaspoon coriander seeds

1 pinch cayenne pepper, optional

¼ teaspoon salt


Squeeze lime juice into a small jar with a tight-fitting lid. Add olive oil.

Toast cumin and coriander seeds in a dry pan over medium-high heat, grind in a spice grinder, add to jar (if you don’t have whole spices and a grinder, no sweat, just use the same amounts of pre-ground spices, but be sure to taste as you add). Add salt and cayenne, if desired.

Screw on lid tightly and shake vigorously (preferably over a sink!) until combined and creamy. Chill in ‘frige until needed.

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