Smoked Peach and Burrata Salad
This light and elegant recipe for the smoker or Traeger pellet grill just happens to be vegetarian and somewhat healthy… Smoked Peach and Burrata Salad.
This was my light lunch when my grand daughter was over, so if I can do this with a 3 year old, you can too!
This makes 4 servings, but you can store the smoked peach slices in the fridge and make a few of these throughout the week.
You could also put it all on a large platter and serve at a party with some toasted bread on the side.
How to make Smoked Peach and Burrata Salad
First, slice 3 peaches.
Mine were ripe, yet still slightly firm.
My little sidekick was attached at my hip the whole time, the sweetest grand daughter ever!!
Place the sliced peaches on a tray or baking sheet.
Then set your smoker or pellet grill to 200 degrees.
And place the baking sheet with the peaches on the grill grate for about 1 1/2 hours.
They won’t really cook too much, just soften slightly and soak up some wood fired smoky goodness.
While the peaches cooled a bit, I tossed some arugula with olive oil, kosher salt, and pepper.
Then added some burrata cheese, the smoked peaches, and balsamic glaze over top.
Smoked Peach and Burrata Salad is truly fit for a queen 🙂
I toasted up some baguette slices on the side for my perfect little lunch.
I couldn’t get my grand daughter to try the actual salad, but she did love the smoked peaches by themselves.
If you like Smoked Peach and Burrata Salad, you might also like these recipes…
Smoked Veggie Cream Cheese
Blackstone BBQ Chicken Salads
Traeger Peach Bourbon Crumble
Traeger Smoked Vegetarian Recipes
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Smoked Peach and Burrata Salad
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 3 ripe (but still firm) peaches sliced
- 6 to 8 cups arugula (or lettuce of choice)
- olive oil, kosher salt, pepper
- 8 ounces burrata cheese
- balsamic glaze (vinegar section of grocery store or Amazon)
- Optional: toasted French baguette or crostini
Instructions
- Put the sliced peaches on a baking sheet. Put the baking sheet onto a smoker or pellet grill set to 200 degrees for 1 1/2 hours. Let them cool.
- Right before serving, drizzle olive oil on the arugula and season with kosher salt and pepper. Toss until combined and divide between 4 plates or bowls (or create one large serving platter if desired).Note: You can also store the smoked peaches in the fridge for a few days to make individual salads throughout the week.
- Tear the burrata cheese and place on the arugula along with the smoked peaches. Drizzle with balsamic glaze and serve with bread if desired.
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