Grilled Peach and Burrata Summer Picnic Salad

 

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Ingredients:

For the Salad:

• 4 ripe peaches, halved and pitted
• 2 cups baby arugula
• 1 cup fresh basil leaves
• 1 ball burrata cheese (or fresh mozzarella, if unavailable)
• 1/3 cup toasted pecans (or almonds)
• 1/4 cup pomegranate seeds (optional, for extra color and texture)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze (or aged balsamic vinegar)
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

For the Garnish:

• A sprinkle of flaky sea salt
• Freshly cracked black pepper

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Instructions:

1. Grill the Peaches:

   • Preheat your grill or grill pan to medium heat.
   • Brush the peach halves lightly with olive oil.
   • Place them cut side down on the grill for 2-3 minutes or until they have nice grill marks and are slightly softened. Remove and let cool slightly.

2. Prepare the Dressing:

   • In a small jar, combine olive oil, balsamic glaze, honey, Dijon mustard, salt, and pepper. Shake vigorously until emulsified. Taste and adjust seasoning if needed.

3. Assemble the Salad:

   • On a large serving platter or shallow bowl, spread the baby arugula and basil leaves as the base.
   • Tear the burrata cheese into smaller pieces and distribute evenly over the greens.
   • Arrange the grilled peach halves on top, cut side up.
   • Sprinkle toasted pecans and pomegranate seeds over the salad.

4. Drizzle and Serve:

   • Drizzle the dressing generously over the salad.
   • Finish with a sprinkle of flaky sea salt and freshly cracked black pepper.

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Serving Suggestions:

• Pair with a chilled rosé or sparkling lemonade.
• Pack the salad in a wide, flat container for the picnic and add the dressing just before serving to keep it fresh.

This vibrant and fresh dish combines the sweetness of grilled peaches with the creamy richness of burrata, creating a perfect balance of flavors for a sunny summer picnic. 🌞