Grilled Peach & Burrata Salad with Basil Vinaigrette
This grilled peach & burrata salad pairs caramelized summer peaches with creamy burrata, toasted pistachios, and a vibrant fresh basil vinaigrette. Ready in just 20 minutes, it's a stunning and effortless dish perfect for warm-weather entertaining.
PREP TIME: 15 minutes
COOK TIME: 5 minutes
LEVEL: Easy
YIELD: 4-6
Ingredients
For the Salad
- 3 ripe peaches, halved and pitted
- 1 tablespoon extra virgin olive oil
- 5 ounces baby arugula
- 8 ounces burrata cheese
- ¼ cup roasted pistachios, roughly chopped
- 2 tablespoons fresh basil leaves, torn
- Flaky sea salt
- Freshly ground black pepper
For the Basil Vinaigrette
- ½ cup packed fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1 small garlic clove
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Method of Preparation
Prepare the Basil Vinaigrette
- In a blender or small food processor, combine the basil, olive oil, white balsamic vinegar, honey, garlic, salt, and a few grinds of black pepper. Blend until smooth and vibrant green. Set aside while you prepare the salad.
Grill the Peaches
- Preheat a grill, grill pan, or Wolf Griddle over medium-high heat.
- Brush the cut sides of the peaches lightly with olive oil. Place them cut-side down on the hot grill and cook for 2 to 3 minutes, until lightly charred with distinct grill marks. Flip and cook for an additional minute, just until the peaches begin to soften while still holding their shape.
- Transfer to a cutting board and slice each peach half into wedges.
Assemble the Salad
- Arrange the arugula on a large serving platter. Scatter the grilled peach wedges over the greens.
- Tear the burrata into generous pieces and nestle them throughout the salad. Sprinkle with the toasted pistachios and torn basil leaves.
- Drizzle with the basil vinaigrette and finish with flaky sea salt and freshly ground black pepper. Serve immediately.
Chef’s Tip
For the best results, choose peaches that are ripe but still slightly firm. They will caramelize beautifully on the grill while maintaining their shape. If white balsamic vinegar isn’t available, champagne vinegar makes an excellent substitute.
