Cherry Tomato, Grilled Peach, and Stracciatella Salad
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This Cherry Tomato, Grilled Peach, and Stracciatella Salad has the perfect blend of sweet and savory flavors for any sunny summer day!
Fresh Georgia peaches are pitted, sliced, and grilled before being mixed with red onions, cherry tomatoes, and toasted bread cubes. Tossed in a homemade basil vinaigrette, this mix is paired with arugula and topped with indulgently creamy Stracciatella from BelGioioso!
Stracciatella is the rich sweet, milky filling of Burrata! Made from mozzarella soaked in sweet cream, BelGioioso’s Stracciatella is the perfect ingredient to elevate this summer salad but can also be served with bread and tomatoes as an appetizer or as a topping for pizzas and pastas.
Perfect for any summer gathering, this salad is bursting with flavor and texture! Stop by Heinen’s Produce and Specialty Cheese Departments for all of the ingredients!
Why You’ll Love This Recipe
- It is bursting with summer flavor. Sweet and juicy grilled Georgia peaches and farm-fresh cherry tomatoes give this salad peak summer flavor. Firm, ripe peaches are best for grilling, so make sure to reach for those when shopping Heinen’s stone fruit selection. You’ll be blown away by their delicious caramelized sweetness!
- It gets unrivaled richness from BelGioioso Stracciatella. Rich, creamy Stracciatella cheese is the perfect partner to the peppery arugula, sweet peaches, and homemade basil vinaigrette. If you’re looking to make a salad that’s worthy of a restaurant menu, you simply must add Stracciatella.
- It is perfect for entertaining. Vibrant peaches, cherry tomatoes, and green arugula alongside glossy white Stracciatella create a beautiful contrast of colors, making this salad impressive to serve at summer dinner parties and festive outdoor BBQs.
Cherry Tomato, Grilled Peach, and Stracciatella Salad
Servings: 4
Ingredients
For the Salad
- ½ Heinen's sourdough bread (about 8 oz.), cut into ½-inch cubes
- 5 peaches, pitted and quartered
- ½ red onion, sliced
- 2 cups cherry tomatoes, halved
- 4 cups Heinen's organic baby arugula
- 1 (8 oz.) tub BelGioioso Stracciatella
- Fresh basil, for garnish
- 2 Tbsp. Heinen's extra virgin olive oil, plus more for grilling
- A pinch of salt
For the Vinaigrette
- ⅓ cup Heinen's extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove of garlic, grated
- ¼ cup fresh basil, chopped
- 1 Tbsp. Heinen's honey
- A pinch of Heinen's chili pepper flakes
- A pinch of salt
- A dash of freshly cracked black pepper
Instructions
- Preheat the oven to 350°F.
- On a baking sheet, toss the bread cubes, olive oil, and a pinch of salt before spreading into a single layer. Bake in the oven until golden, about 15 minutes. Let cool.
- Heat the grill pan or grill over medium-high heat and grease the pan with olive oil. Grill the peaches, cut side down, until grill marks appear, about 2-3 minutes per each side.
- In a small bowl, whisk together all of the ingredients for the vinaigrette.
- In a large bowl, combine the toasted bread cubes, peaches, red onion, and cherry tomatoes. Drizzle half of the vinaigrette and toss to coat.
- On a serving plate, arrange arugula in an even layer and spread the tossed bread salad over top. Place dollops of Stracciatella and fresh basil on top. Drizzle the remaining vinaigrette and serve.
