Grilled Peach Caprese Salad with Burrata & Basil Oil

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 22g carbs
• 28g fat
• 5g fiber

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Ingredients

• 3 large ripe peaches
• 1 lb heirloom tomatoes
• 8 oz fresh burrata
• 1 large bunch fresh basil
• 4 cups baby arugula
• 1/4 cup plus 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts
• 1 tbsp lemon juice

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Halve and pit the peaches, then brush the cut sides lightly with olive oil.
2. 2Grill the peach halves cut-side down for 3 to 4 minutes until deep grill marks appear and the fruit softens and caramelizes. Flip briefly for 1 minute, then transfer to a cutting board to cool slightly.
3. 3While peaches rest, slice the heirloom tomatoes into thick wedges or rounds. Tear the burrata into large, creamy pieces so the soft center is ready to spill.
4. 4Make a quick basil oil by blending most of the basil leaves with olive oil, lemon juice, and salt until bright green and pourable; leave a few whole leaves for garnish.
5. 5Arrange a bed of baby arugula on four plates or a large platter. Nestle tomato wedges and warm grilled peach halves among the greens, alternating colors.
6. 6Tuck torn burrata pieces throughout so every serving gets a creamy pocket. Drizzle the basil oil generously over peaches, tomatoes, and cheese.
7. 7Scatter toasted pine nuts and remaining whole basil leaves on top. Finish with flaky sea salt, cracked black pepper, and a zigzag of balsamic glaze.
8. 8Serve at once while the peaches are still slightly warm against the cool burrata and juicy tomatoes; the contrast is the whole point of this late-summer lunch.