Description
Description A vibrant summer salad combining the sweetness of grilled peaches with creamy burrata, peppery arugula, and a tangy balsamic reduction. It’s simple, elegant, and endlessly customizable with optional toppings.
Ingredients
- 3 ripe but firm peaches, halved and pitted
- 8 oz burrata cheese
- 2 – 3 cups fresh arugula
- Olive oil, for brushing and drizzling
- Salt and black pepper, to taste
- Balsamic reduction, homemade or store-bought
- Fresh basil
- Pistachios (crushed)
- Prosciutto
- Drizzle of honey
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Instructions
- Preheat your grill or grill pan to medium heat.
- Halve and pit the peaches (do not peel). Brush the cut sides with olive oil.
- Grill the peaches cut-side down for about 3–4 minutes per side, until grill marks appear and they are slightly softened but not mushy.
- Arrange arugula on serving plates as a base.
- Add grilled peach halves to each plate.
- Tear burrata into pieces and place over the salad.
- Drizzle balsamic reduction across the top of the salad in a zigzag or circular pattern.
- Season with salt, pepper, and olive oil to taste.
- Optional garnishes: sprinkle with fresh basil, crushed pistachios, or lay prosciutto strips around the salad.
Notes
- Notes
- Serve immediately for best texture. Great as an appetizer or light summer lunch. You can also serve this with toasted baguette slices for a more filling option.