Grilled Peach & Burrata Salad with Honey-Basil Vinaigrette

Why This Salad WorksSummer cooking at its best is about restraint — letting peak-season ingredients do the heavy lifting. Grilling peaches caramelises their natural sugars and adds a gentle smokiness that plays beautifully against the cool, milky richness of fresh burrata. Arugula brings a peppery bite, and the honey-basil vinaigrette ties everything together with brightness and floral sweetness.This salad is ready in under 20 minutes, requires no oven, and looks genuinely impressive on a table. It's the kind of recipe that earns compliments without demanding much from the cook.IngredientsFor the Salad 3 ripe but firm peaches, halved and pitted 1 tbsp neutral oil (avocado or grapeseed) 120 g (4 oz) fresh burrata (1–2 balls) 80 g (3 cups loosely packed) baby arugula 30 g (¼ cup) toasted pecans or walnuts, roughly chopped 2 tbsp thinly sliced fresh basil Flaky sea salt and freshly cracked black pepper For the Honey-Basil Vinaigrette 3 tbsp extra-virgin olive oil 1½ tbsp white wine vinegar or champagne vinegar 1 tsp raw honey 1 small garlic clove, finely grated 2 tbsp fresh basil leaves, finely chopped Pinch of fine sea salt InstructionsStep 1 — Make the Vinaigrette Whisk together the olive oil, vinegar, honey, garlic, and chopped basil in a small bowl. Season with a pinch of salt. Taste and adjust — it should be bright, slightly sweet, and herby. Set aside. Step 2 — Grill the Peaches Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the peaches lightly with oil. Grill cut-side down for 3–4 minutes, undisturbed, until clear grill marks form and the fruit softens slightly. Flip and grill for 1 minute more. Remove and let cool slightly, then slice each half into thirds. Step 3 — Assemble Spread the arugula across a large serving platter. Arrange the grilled peach slices over the greens. Tear the burrata and nestle the pieces among the peaches — let the cream spill naturally. Scatter the toasted nuts and sliced basil over top. Step 4 — Dress and Finish Drizzle the vinaigrette generously over the salad. Finish with a pinch of flaky sea salt and several cracks of black pepper. Serve immediately. Tips & Variations No grill? A cast iron grill pan works perfectly, or use a very hot dry skillet for a quick sear. Stone fruit swaps: Nectarines, plums, or apricots all work beautifully in place of peaches. Make it a meal: Add thinly sliced prosciutto or a handful of cooked farro to make this more substantial. Nut-free: Skip the nuts or substitute toasted pumpkin seeds. Vegan version: Replace burrata with a good-quality cashew cream cheese or simply omit. Serving SuggestionsThis salad is best served immediately after dressing. It pairs well with grilled chicken, crusty sourdough, or as a starter before a simple pasta. It's also a natural fit for summer entertaining — assemble the components ahead and dress at the table.

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