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Backyard Blogging.

Grilled Burrata Salad with Ripped Croutons

Take creamy burrata and peak-season tomatoes and grill them up with asparagus. Then serve them over arugula and top with homemade croutons, truffle oil, and balsamic reduction to create the perfect meal for warm summer nights. We say bring on the Grilled Burrata Salad with Ripped Croutons!


20 Whole tomatoes
20 Stalk asparagus
1/2 Cup avocado oil
flake salt and pepper
1 Half loaf French bread
3/4 Cup butter
1 Teaspoon garlic salt
4 Cup arugula
2 Tablespoon truffle oil
3 Whole burrata rounds
4 Teaspoon balsamic reduction


When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

Toss the tomatoes and asparagus in avocado oil and a good amount of salt and pepper. When the grill is heated, place the tomatoes and asparagus on the grill grates and cook for 20 to 25 minutes until the asparagus is cooked and the tomatoes are blistered.

Rip the French bread into silver dollar (or larger) sized pieces. Toss the bread with the butter and garlic salt and lay on a sheet pan. Place the sheet pan on the top shelf of the grill and cook for 20 to 30 minutes until the bread is toasted and golden.

Layer the arugula on the base of the serving dish and drizzle the truffle oil over the top. Layer the asparagus and the tomatoes around the plate. Place the burrata rounds intermittently around the plate and top with bunches of the torn bread croutons. Drizzle the balsamic reduction over the entire plate and finish with a sprinkle of flake salt.

Recipe and photo from Traeger.