Description
A vibrant summer salad featuring smoky grilled peaches, creamy burrata, fresh basil, and toasted pine nuts, all drizzled with a sweet-spicy chili honey.
Ingredients
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil, plus more for brushing
- 1 (8 ounce) ball burrata cheese, at room temperature
- 1/4 cup fresh basil leaves, torn
- 1/4 cup pine nuts, toasted
- 2 tablespoons honey
- 1 teaspoon chili flakes (or to taste)
- 1 teaspoon red wine vinegar
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush the peach halves with olive oil and place cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches are slightly softened. Remove and set aside.
- In a small bowl, whisk together the honey, chili flakes, and red wine vinegar. Set aside.
- To serve, place the burrata in the center of a large platter or divide among four plates. Arrange the grilled peach halves around the burrata.
- Scatter the torn basil leaves and toasted pine nuts over the top. Drizzle with the chili honey and a final drizzle of olive oil.
- Season with flaky sea salt and freshly ground black pepper. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more chili flakes or a drizzle of hot honey. If peaches aren’t in season, you can substitute nectarines or even grilled plums.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: American