Grilled Peach Burrata Honey Salad

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pitted

02 - 4 cups arugula or mixed baby greens

03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (about 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus more for drizzling

06 - 2 tablespoons honey

07 - 1 tablespoon balsamic glaze

08 - Flaky sea salt, to taste

09 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the peach halves lightly with olive oil.

02 - Place the peaches cut-side down onto the hot grill. Cook for 2 to 3 minutes per side until charred and softened. Remove from grill and let rest briefly, then slice each half into wedges.

03 - Arrange the arugula or mixed greens evenly over a large serving platter.

04 - Distribute the grilled peach slices over the greens. Tear the burrata cheese and nestle the pieces among the peaches.

05 - Scatter the fresh basil leaves on top, then drizzle with honey and balsamic glaze.

06 - Drizzle with additional olive oil. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Hints:

01 -

This salad feels like a secret shortcut to impressing guests at any summer dinner.
The contrast of warm, caramelized fruit and cool, creamy cheese is pure magic on a plate.

02 -

I once learned the hard way that grilling unripe peaches turns them rubbery—always wait until they're just ripe.
Letting the burrata sit at room temperature before tearing makes it so much silkier and easier to distribute across the salad.

03 -