Grilled Peach Burrata Basil Salad
Grilled peach burrata basil salad brushes peach wedges lightly with olive oil and chars them on a grill pan for one to two minutes per side, concentrating their natural sugar into a caramelized sweetness with a subtle smoky note. Torn burrata cheese, arugula, fresh basil, and walnuts are arranged over the warm peaches and finished with a zigzag of balsamic glaze. Grilling caramelizes the fructose on the cut surface, producing a depth of sweetness that raw peaches cannot match. Taking the burrata out of the refrigerator ten minutes early allows the creamy interior to soften and flow, releasing its full milky flavor. Peppery arugula provides the counterpoint that keeps the sweet fruit and rich cheese from becoming one-dimensional, and the thick balsamic glaze ties all the elements together with its concentrated sweet-tart intensity.
Adjust Servings
Instructions
- 1
Pit and cut the peaches into wedges, then lightly brush with olive oil.
- 2
Grill peach wedges on a hot grill pan for 1-2 minutes per side until lightly charred.
- 3
Wash arugula and basil, dry thoroughly, and place in a large bowl.
- 4
Mix lemon juice, olive oil, and salt for a simple dressing, then toss with the greens.
- 5
Arrange greens on a plate, top with grilled peaches and torn burrata, then sprinkle walnuts.
- 6
Finish with a zigzag drizzle of balsamic glaze and serve immediately.
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