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Okanagan Eats Grilled Summer Peach and Burrata Salad Recipe
The Okanagan Valley is famous for its peaches. One of the very best ways to serve them is lightly grilled, as chef Roger Sleiman from Old Vines Restaurant at Quail’s Gate does in this summery salad—the heat adds a hint of smoke and depth to the fruit’s sweetness. He pairs the peaches with local burrata, but you could also use a fresh ricotta or other creamy cheese if you like.
Serves 4
Wine Pairing: Quails’ Gate Three Wolves Vineyard Pinot Gris
Ingredients
Hazelnut crumb
- 1 cup brioche crumbs, toasted
- 1/4 cup toasted hazelnuts, crushed
- 2 tsp olive oil Salt
Vinaigrette
- 1 large shallot, quartered
- 3 Tbsp apple cider vinegar 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup packed mint leaves 1/4 cup packed basil leaves 1/4 cup olive oil
- Salt and black pepper, to taste
Peaches
- 4 ripe peaches, halved and pitted
- Olive oil, for coating
- 8 thin slices dry-cured ham, such as prosciutto or schinkenspeck
- 2 balls burrata cheese (about 4 oz each)
- 3 radishes, very thinly sliced Arugula leaves
- Basil leaves
- Mint leaves
Method
Hazelnut crumb
In a bowl, combine all ingredients and mix well.
Vinaigrette
In a blender, combine shallots, vinegar, lemon juice and mustard and pulse until combined. Add mint, basil, oil, salt and pepper and blend until smooth and bright green. Refrigerate until needed.
Peaches
Preheat grill over medium heat. Lightly coat peaches in oil in a small bowl. Add to the grill, cut-side down, and grill for 2 to 3 minutes, until slightly charred and caramelized.
Quarter and set aside.
Evenly distribute peaches and 2 slices of ham on each serving plate.
Divide the balls of burrata in half, and, using a spoon, scoop the creamy contents onto each plate alongside the peaches and ham.
Sprinkle hazelnut crumb gently over the peaches. Arrange radishes, arugula, basil and mint around the salad.
Drizzle vinaigrette overtop.
Excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian. Copyright © 2023 by Dawn Postnikoff and Joanne Sasvari. Recipes copyright © 2023 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.