Sweet grilled peaches, creamy burrata, peppery arugula, and balsamic glaze come together in a fresh, light summer dish.
# What You’ll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 4 cups (1.5 oz) arugula
03 - 1 cup (5.3 oz) cherry tomatoes, halved
04 - 1 small shallot, thinly sliced
→ Dairy
05 - 2 balls (7 oz) fresh burrata cheese
→ Nuts & Seeds
06 - ¼ cup (1 oz) toasted pistachios or walnuts, roughly chopped
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1½ tablespoons balsamic glaze
09 - 1 teaspoon honey
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
→ Garnish
12 - Fresh basil leaves, torn (optional)
# How to Make It:
01 - Heat a grill or grill pan over medium-high heat.
02 - Lightly brush peach halves with 1 tablespoon olive oil; place cut-side down on grill. Cook for 2–3 minutes until grill marks appear and peaches soften slightly. Remove and let cool, then slice into wedges.
03 - Whisk remaining olive oil, honey, sea salt, and black pepper together in a small bowl.
04 - Spread arugula evenly on a large platter and top with grilled peach wedges, cherry tomatoes, and shallot slices.
05 - Tear burrata into large pieces and scatter over the salad.
06 - Drizzle salad with prepared dressing and balsamic glaze. Sprinkle toasted nuts and torn basil leaves on top if desired.
07 - Serve immediately while peaches are still slightly warm.
