This recipe has two parts: a delicious Grilled Grape and Peach Burrata Salad, with optional (& recommended!) Pesto-Grilled Ahi Tuna Steaks.
Ingredients for Salad
2 Cups Arugula
2 Cups Spinach
1 Cup Jasmine Vineyard Red Seedless Grapes
1 Ball of Burrata
1/2 Cup Diamond Walnuts
1/2 Cup Radicchio
1/2 of a Large Heirloom Tomato
1/2 of an English Cucumber
Basil, for garnish & to taste
Directions for Salad
Start by soaking skewers a couple of hours ahead of time to make sure they don’t burn on the grill.
Cut peach into quarters, leaving the pit. You can assemble the grapes and peaches on the same skewers and then grill on high for about 2-3 minutes per side. Let them cool before assembling your salad.
Prep all your veggies: Roughly chop greens and radicchio (or you can leave whole depending on how you assemble). Using a vegetable peeler, shave about half of an English cucumber to get nice thin ribbons. Cut tomato into thick half-moons. Having the vegetables cut into different shapes and sizes adds fun textures and makes the salad visually appealing.
Once the peaches and grapes have cooled, you can start assembling the salad. Add your greens with a little bit of torn basil & radicchio; if you left the radicchio whole place it all together in a section of the bowl. Add your
grapes and peaches to one section, walnuts in the next tomatoes, and cucumbers in another then save the burrata for the middle.
Add pesto-grilled grilled ahi tuna (below), garnish with basil and serve with a lemon poppy vinaigrette.
Ingredients for Pesto-Grilled Ahi Tuna
2 Ahi Tuna Steaks
1/2 Cup Pesto, plus additional for garnish
Micro basil, for garnish
Directions for Pesto-Grilled Ahi Tuna
In a mixing bowl, add tuna steaks and pesto and mix together carefully until the tuna is fully coated.
On a hot grill, throw on your tuna steaks and grill for about 2 1/2 minutes per side for rare to medium-rare tuna. Let rest for about 2 minutes before slicing and serving.
Serve with our yummy Grilled Grape and Peach Burrata salad! ENJOY!