Grilled Peach & Burrata Salad: A Summer Delight

Ingredients

Main Ingredients

• 3 large ripe peaches, halved and pitted
• 8 oz burrata cheese, torn into pieces
• 4 cups arugula
• 2 cups mixed baby greens

Dressing / Marinade

• 3 tbsp extra‑virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp honey
• 1 tsp fresh lemon juice

Seasonings & Garnish

• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• 6 fresh basil leaves, torn

Instructions

Assembling the Salad

1. Layer the greens. In a large serving platter, spread the arugula and mixed baby greens evenly. The greens form a fresh, peppery base that balances the sweet peaches.
2. Add the peaches. Arrange the grilled peach halves on top of the greens, cut side up, so the caramelized surface is visible. This placement showcases the beautiful grill marks.
3. Place the burrata. Gently tear the burrata into generous pieces and scatter them across the salad. The creamy interior will melt slightly when it meets the warm peach, creating a luscious sauce.
4. Drizzle the vinaigrette. Spoon the honey‑balsamic dressing over the entire salad, ensuring each bite receives a hint of tangy sweetness. The vinaigrette also helps the flavors meld together.
5. Finish with herbs and seasoning. Sprinkle torn basil leaves, a final pinch of flaky sea salt, and freshly cracked black pepper. The basil adds aromatic brightness, while the salt and pepper enhance every component.