Charred peaches, creamy burrata, arugula and honey-balsamic dressing—vibrant summer salad ready in under 20 minutes.
# What You Need:
→ Salad
01 - 3 ripe peaches, halved and pitted
02 - 2 balls fresh burrata (about 7 oz total)
03 - 4 cups arugula or mixed salad greens
04 - 1/4 cup toasted pistachios or walnuts
05 - 8–10 fresh basil leaves, torn
→ Dressing
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon honey
08 - 1 tablespoon balsamic vinegar
09 - 1/2 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ For Grilling
11 - 1 tablespoon olive oil, for brushing
# How to Make It:
01 - Preheat a grill or heavy grill pan over medium-high heat. Lightly brush peach halves with the tablespoon of 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 char marks form and flesh is caramelized. Remove from heat and let 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, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper until emulsified.
04 - Spread 4 cups of arugula or mixed greens across a serving platter, creating a bed for the fruit and cheese.
05 - Arrange the grilled peach wedges over the greens. Tear the burrata into rustic pieces and nestle them evenly among the peaches and leaves.
06 - Drizzle the honey-balsamic dressing evenly over the salad, then scatter 1/4 cup toasted pistachios or walnuts and the torn basil leaves on top. Season with additional freshly ground black pepper if desired.
07 - Serve immediately at room temperature to preserve the creaminess of the burrata and the warm-sweet contrast of the grilled peaches.
