Peaches are at their peak right now and grilling them is one of the best things you can do with them. The heat caramelizes the natural sugars and gives you these smoky, juicy slices that pair perfectly with cold, creamy burrata. Throw in some peppery arugula, a honey balsamic drizzle, and toasted pine nuts and you have a salad that tastes like summer on a plate.

Ingredients

  • 2 ripe peaches, halved and pitted
  • 2 balls fresh burrata
  • 4 cups arugula or mixed greens
  • 1/4 cup fresh basil leaves
  • 2 tbsp pine nuts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • 1 tbsp aged balsamic vinegar
  • Flaky sea salt and black pepper

Step-by-Step Instructions

Step 1: Heat the Grill

Get your grill or grill pan scorching hot. You want it smoking before the peaches hit. Brush the cut side of each peach half with a little olive oil.

Step 2: Grill the Peaches

Place peaches cut-side down on the grill. Let them sit for 3-4 minutes without moving. You want deep char marks. Flip and cook the skin side for 1 minute. Pull them off and let them cool just enough to handle.

Step 3: Toast the Pine Nuts

While the peaches cool, throw the pine nuts in a dry skillet over medium heat. Toss them around for 2-3 minutes until golden. Set aside.

Step 4: Build the Salad

Spread arugula across a platter. Nestle the burrata balls in the center. Cut the grilled peaches into slices and fan them out around the cheese. Scatter the basil and pine nuts over everything.

Step 5: Make the Drizzle and Serve

Whisk together the remaining olive oil, honey, and balsamic vinegar. Drizzle it all over the salad. Hit it with a pinch of flaky salt and some fresh cracked pepper. Serve right away while the peaches are still warm.

Serving Suggestions

  • Serve with grilled sourdough or ciabatta for a heartier meal
  • Pair with grilled chicken or prosciutto for extra protein
  • Serve as a side at a barbecue or summer gathering
  • Add a dollop of whipped honey butter on the side

Tips

  • Use peaches that are ripe but still firm. Too soft and they will fall apart on the grill.
  • A cast iron grill pan works great if you do not have an outdoor grill.
  • Burrata should be served at room temperature, not straight from the fridge. Take it out 20 minutes before serving.
  • The honey balsamic drizzle also works well as a marinade for the chicken if you are adding protein.