Salad: United States – California Cuisine – Grilled Peach and Burrata Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 ripe California peaches, halved and pitted, about 1.25 lb (565 g)
- 8 oz (225 g) burrata (about 2 balls, ~4 oz/115 g each)
- 5 oz (140 g) baby arugula
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 2 tbsp (30 ml) extra-virgin olive oil, for brushing peaches (can be included in the 3 tbsp above if preferred)
- 2 tsp (10 ml) fresh lemon juice
- 1 tsp (5 ml) honey
- 1/2 cup (120 ml) good-quality balsamic vinegar
- 1 tbsp (15 ml) honey or brown sugar (for the balsamic reduction)
- 1/3 cup (35 g) sliced toasted California almonds
- 2 tbsp (8 g) fresh basil leaves, thinly sliced (chiffonade)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt, for finishing (optional)

Instructions

Short Description:
A bright California salad of charred, juicy grilled peaches paired with creamy burrata, peppery local arugula, toasted almonds, fresh basil, and a sweet-tangy balsamic reduction. Light lemon-olive oil dressing brings everything together for a fresh summer course.

Regional Notes:
This Californian version highlights local grilled California peaches and creamy burrata, commonly served with peppery arugula from regional farms and finished with a balsamic reduction for a refined West Coast flavor profile. The use of toasted California almonds and fresh basil reflects local produce and nut-growing traditions.

1. Make the balsamic reduction: in a small saucepan combine 1/2 cup (120 ml) balsamic vinegar and 1 tbsp (15 ml) honey or brown sugar. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the mixture is thick enough to coat the back of a spoon and reduced by about half, 8–12 minutes. Remove from heat and let cool to room temperature; it will thicken further as it cools.
2. Toast the almonds: in a small dry skillet over medium heat, toast 1/3 cup (35 g) sliced almonds, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a bowl to cool.
3. Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). Lightly brush the peach halves with 2 tbsp (30 ml) olive oil and season the cut sides with a pinch of kosher salt.
4. Grill the peaches cut-side down until caramelized and grill marks appear, 4–6 minutes. Flip and warm the rounded side for 1–2 minutes. Remove from the grill and let cool slightly, then slice each half into 3–4 wedges.
5. Make the lemon-olive oil dressing: in a small bowl whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tsp (10 ml) fresh lemon juice, 1 tsp (5 ml) honey, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) freshly ground black pepper until emulsified.
6. Assemble the salad: place 5 oz (140 g) baby arugula in a large bowl or on a serving platter. Drizzle with the lemon-olive oil dressing and toss gently to coat.
7. Arrange the dressed arugula on a platter. Tear or gently pull the 8 oz (225 g) burrata into pieces and distribute over the arugula. Nestle the sliced grilled peaches among the greens and burrata.
8. Scatter the toasted sliced almonds and chiffonaded basil over the salad.
9. Drizzle the cooled balsamic reduction sparingly over the peaches and burrata. Finish with a few flakes of sea salt and an extra crack of black pepper to taste.
10. Serve immediately so the burrata remains creamy and the peaches warm; this salad is best enjoyed the day the peaches are grilled.