Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Glaze
Method
Prepare Cornmeal
- 1
- 2
Cool and Grill
Spread the cooked cornmeal onto a parchment-lined baking sheet and let it cool completely. Once cooled, cut into squares or rectangles and grill on a preheated grill for about 3-4 minutes on each side until charred.
Prepare Glaze
- 3
Make Balsamic Glaze
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half and syrupy, about 10 minutes. Season with salt and pepper to taste.
Assemble Salad
- 4
Combine Ingredients
In a large bowl, combine grilled cornmeal pieces, halved cherry tomatoes, sliced red onion, and fresh basil leaves. Toss gently to combine.
- 5
Serve and Drizzle
Serve the salad on a platter, place burrata on top, and drizzle with the balsamic glaze before serving.