Grilled Peach Burrata with Basil Oil
Charred peaches meet creamy burrata in this 15-minute Italian salad, finished with a bright basil-lemon dressing. Stunning enough for guests, simple enough for Tuesday.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 medium fresh peaches, halved and pitted
- 8 oz burrata cheese
- ½ cup fresh basil leaves
- 1 whole (zested + juiced) lemon
- ¼ cup olive oil
- 2 cups arugula
- ½ tsp fleur de sel or flaky sea salt
Instructions
- 1
Blend basil, lemon juice, lemon zest, olive oil, and a pinch of salt until bright green and smooth, ~1 minute.
- 2
Heat a grill pan or cast-iron skillet over medium-high heat until it just starts to smoke.
- 3
Grill peach halves cut-side down until charred and caramelized, about 3 minutes per side.
- 4
Toss arugula with 2 tablespoons of the basil oil and scatter across a plate or platter.
- 5
Arrange warm peaches and burrata over the greens, then drizzle the remaining basil oil generously.
- 6
Finish with a pinch of fleur de sel and serve immediately.
Tools you’ll need
- grill pan or 12-inch cast-iron skillet
- blender or immersion blender
- cutting board
- chef's knife
- microplane or zester
- serving platter
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