Save to Pinterest Ingredients
Choose peaches that feel slightly soft and smell fragrant for the sweetest grill marks—don’t skip brushing with olive oil to prevent sticking. Peppery arugula pairs beautifully, but any fresh greens will soak up the dressing and juices. Basil adds a floral freshness, and tearing them by hand brings out more aroma. Burrata’s creamy middle is the heart of the salad; just let it sit at room temp for 10 minutes before tearing. I use it for grilling and finishing—choose your best bottle for full flavor. Honey’s sweetness brings the peaches and cheese together; try pouring from a warm spoon for easier drizzling. A touch of balsamic glaze gives tang—do drizzle just before serving to avoid wilting greens. Always sprinkle last; the crystals add crunch and a burst of taste. A few grinds lift all the flavors, so don’t hold back.
Instructions
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How To Make Peaches Stand Out
Greens That Hold Their Own
One Last Finishing Touch
Save to Pinterest Recipe Questions & Answers
- → How do you grill peaches for this dish?
Halve, pit, and brush peaches with olive oil. Grill cut-side down over medium-high heat for 2–3 minutes per side until caramelized and softened.
- → What kind of greens work best?
Arugula or mixed baby greens provide a peppery, tender base that pairs well with grilled peaches and burrata.
- → Can I substitute burrata with another cheese?
Fresh mozzarella can be used, but burrata's creamy texture delivers a richer mouthfeel. Opt for soft cheeses for best results.
- → How can I add more texture?
Top with toasted pistachios or sliced almonds for added crunch and flavor depth in the salad.
- → Is this dish suitable for special diets?
Yes, it's vegetarian and gluten-free. Always check cheese for rennet if strict vegetarian guidelines are followed.
- → What wine pairs well?
Crisp Sauvignon Blanc or dry rosé accentuates the salad's fruit and creamy elements, perfect for summer dining.
