Grilled peach, burrata and basil salad with Dijon dressing

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 4

Recommended by

Buratta is becoming increasingly popular in restaurants and is an insanely decadent cheese – made from mozzarella and cream wrapped in more mozzarella. Parma ham would be a nice addition to this if you fancied it.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar (not a syrupy one)
  • 1 tsp Dijon mustard
  • flaked sea salt and freshly ground black pepper

For the peaches

  • 2 tsp olive oil
  • 4 peaches, almost ripe but not too soft, quartered and stoned

To serve

  • 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)
  • 70g/2½oz bag rocket
  • 1 bunch of basil, leaves only, roughly torn

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