Summer salad featuring sweet grilled peaches, arugula, burrata, and a rich aged balsamic glaze.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, halved and pitted
02 - 5 oz arugula
03 - 1 small shallot, thinly sliced
→ Dairy
04 - 8 oz burrata cheese (2 balls)
→ Nuts (optional)
05 - ¼ cup toasted pistachios or walnuts, roughly chopped
→ Dressing
06 - 2 tbsp extra-virgin olive oil
07 - 2 tbsp aged balsamic vinegar or balsamic glaze
08 - ½ tsp flaky sea salt
09 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Place peaches cut side down on the grill and cook for 2–3 minutes until charred and softened. Turn and grill the other side for 1–2 minutes. Allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, toss arugula and thinly sliced shallot with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Arrange the arugula mixture on a large serving platter or individual plates.
06 - Top the arugula with grilled peach wedges. Tear burrata gently and distribute over the salad.
07 - Drizzle aged balsamic vinegar (or balsamic glaze) and remaining olive oil over the salad. Sprinkle with toasted nuts, flaky sea salt, and additional black pepper if desired.
08 - Serve immediately to preserve freshness and texture.
