Summer salad featuring charred peaches, arugula, burrata, and a rich balsamic drizzle.
# 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 - 1/4 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 - 1/2 tsp flaky sea salt
09 - Freshly ground black pepper, to taste
# How To:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Grill peaches cut side down for 2 to 3 minutes until charred and slightly softened. Flip and grill the other side for 1 to 2 minutes. Let cool slightly, then slice each half into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of flaky sea salt, and freshly ground black pepper.
05 - Arrange the arugula mixture on a large serving platter or on individual plates. Top with grilled peach wedges.
06 - Gently tear burrata and distribute it evenly over the salad.
07 - Drizzle aged balsamic vinegar or balsamic glaze and the remaining olive oil over the salad.
08 - Sprinkle with toasted nuts (if using), additional flaky sea salt, and more black pepper as desired. Serve immediately.
