This summery salad bursts with burrata and grilled peach flavor.
When stone fruit is in season, it’s time to indulge. There’s no denying the joy of slurpy bites of juicy fresh peaches, nectarines and plums — but also consider applying fire and heat.
Make this salad with grilled peaches or nectarines. Accompany them with ingredients that complement and contrast their tangy sweetness. In this salad, peppery arugula, an oozy, creamy burrata and crunchy pistachios balance and enhance the fruit. If you eat meat, you can also add salty shards of oven-crisped prosciutto.
If using a grill, lightly brush the cut sides of the peaches with olive oil to prevent sticking. Place face down on a griddle or on the grill grates over direct medium heat. Grill until marked and slightly softened, about 3 minutes. If using an oven, place cut sides up in a pan and broil until charred, about 2 minutes.Transfer the peaches to a cutting board. Brush with some of the dressing, then cut in half to create 6 to 8 wedges.
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