Charred peach slices with creamy burrata, peppery greens, torn basil and a honey-balsamic drizzle; toasted nuts add crunch.
# Components:
→ Salad
01 - 3 ripe peaches, halved and pitted
02 - 2 balls fresh burrata (approximately 7 oz total)
03 - 4 cups arugula or mixed salad greens
04 - 1/4 cup toasted pistachios or walnuts, chopped
05 - 8–10 fresh basil leaves, torn
→ Dressing
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp honey
08 - 1 tbsp balsamic vinegar
09 - 1/2 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ For grilling
11 - 1 tbsp olive oil
# Method:
01 - Preheat a grill or grill pan to medium-high. Lightly brush peach halves with 1 tablespoon olive oil to prevent sticking and encourage caramelization.
02 - Place peaches cut side down on the hot grill and cook 3–4 minutes per side, until deeply charred and caramelized. Remove, allow to cool slightly, then slice each half into wedges.
03 - In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 tablespoon balsamic vinegar and 1/2 teaspoon Dijon mustard. Season to taste with salt and freshly ground black pepper.
04 - Arrange 4 cups of arugula or mixed greens on a serving platter and scatter the grilled peach wedges evenly over the leaves.
05 - Tear the burrata into generous pieces and nestle them among the peaches and greens so the creamy center remains intact for presentation.
06 - Drizzle the salad evenly with the honey-balsamic dressing. Sprinkle with 1/4 cup toasted nuts and torn basil leaves, then finish with an extra grind of black pepper if desired. Serve immediately.
