Grilled Peach and Burrata Salad
Sweet caramelized grilled peaches paired with creamy burrata, peppery arugula, and a honey-balsamic drizzle for an elegant summer salad.
Ingredients
- 4 ripe but firm peaches, halved, pitted
- 8 oz fresh burrata cheese
- 4 cups baby arugula
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
- 2 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh basil leaves, torn
- 1/4 cup pine nuts, toasted
- 1/4 tsp flaky sea salt (such as Maldon)
Instructions
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1
Preheat grill or grill pan to medium-high heat and brush the grates clean.
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2
Brush the cut sides of 4 halved, pitted ripe but firm peaches with half the 4 tbsp extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper.
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3
Place peaches cut-side down on the grill and cook undisturbed for 3-4 minutes until grill marks form and the fruit is slightly softened. Flip and grill the skin side for 2 more minutes. Remove and let cool slightly.
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4
Arrange 4 cups baby arugula on a large platter or individual plates. Drizzle with the remaining extra-virgin olive oil and season with kosher salt and black pepper.
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5
Place the grilled peach halves on the arugula. Tear or place 8 oz fresh burrata cheese alongside the peaches.
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6
Drizzle 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar) and 2 tsp honey over everything. Scatter 1/4 cup toasted pine nuts and 1/4 cup torn fresh basil leaves over the top. Finish with 1/4 tsp flaky sea salt (such as Maldon) and serve immediately.