Grilled Peach and Burrata Salad

Ingredients

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 8 oz burrata cheese
• 4 cups arugula
• 1/4 cup toasted pistachios
• Fresh basil and mint
• Honey-lemon vinaigrette (→ foundation, honey-lemon variation)
• Flaky salt, cracked pepper
• Balsamic glaze (optional)

Method

1. Brush peach halves with oil. Grill cut-side down over medium-high heat 3 min until charred and slightly softened.
2. Arrange arugula on a platter. Place grilled peaches and torn burrata.
3. Scatter pistachios and herbs. Drizzle vinaigrette and balsamic glaze.
4. Season with flaky salt.

What You're Practicing

• Grilling fruit: caramelization of natural sugars
• Composed plating with sweet-savory balance
• Burrata as a creamy textural element — tear it open at the table