Description
A beautiful summer salad featuring grilled peaches, creamy burrata, fresh basil, toasted pine nuts, and a spicy-sweet chili honey drizzle. Perfect as a starter or light main course.
Ingredients
Scale
- For the Salad:
- 3 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 8 ounces burrata cheese, at room temperature
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- Flaky sea salt and freshly cracked pepper, to taste
- For the Chili Honey:
- 3 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon fine sea salt
Instructions
- Make the chili honey: in a small bowl, whisk together honey, crushed red pepper flakes, olive oil, balsamic vinegar, and fine sea salt until smooth. Set aside.
- Grill the peaches: preheat a grill or grill pan to medium-high heat. Brush peach halves with olive oil and place cut-side down. Grill for 2–3 minutes per side, until charred and slightly softened. Remove from grill.
- Arrange the salad: slice or tear the burrata onto a large serving platter. Place the warm grilled peaches over the burrata.
- Garnish: scatter fresh basil leaves and toasted pine nuts over the top. Drizzle generously with the chili honey.
- Finish and serve: season with flaky sea salt and cracked pepper. Serve immediately while peaches are warm.
Notes
For the best flavor, use ripe but still firm peaches so they hold up on the grill. To toast pine nuts, place them in a dry skillet over medium heat for 2–3 minutes, shaking often until golden. The chili honey can be made up to 3 days ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 342 kcal
- Sugar: 18 g
- Fat: 22 g
- Carbohydrates: 24 g
- Protein: 9 g