Charred Peach and Burrata Salad with Basil Vinaigrette
Juicy peaches lightly charred and paired with creamy burrata, fresh basil, and a tangy vinaigrette for an elegant summer salad. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs large ripe peaches, halved and pitted, olive oil, burrata cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large ripe peaches, halved and pitted
- 2 tbsp olive oil
- 8 oz burrata cheese
- 4 cups baby arugula
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp white balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp toasted pine nuts
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Brush 3 large halved and pitted peaches with 1 tbsp olive oil. Place cut side down on the grill pan and cook for 3-4 minutes until lightly charred and caramelized.
- Step 2: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp white balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the basil vinaigrette.
- Step 3: In a large salad bowl, combine 4 cups baby arugula and 1/4 cup chopped fresh basil. Drizzle half the vinaigrette and toss to coat.
- Step 4: Arrange the charred peaches on top of the dressed arugula. Tear 8 oz burrata cheese into pieces and scatter over the salad.
- Step 5: Drizzle the remaining vinaigrette over the burrata and sprinkle 2 tbsp toasted pine nuts before serving immediately.
Frequently asked questions
How long does Charred Peach and Burrata Salad with Basil Vinaigrette take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Peach and Burrata Salad with Basil Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Charred Peach and Burrata Salad with Basil Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Peach and Burrata Salad with Basil Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Peach and Burrata Salad with Basil Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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