Ingredients
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4 ripe peaches, halved and pitted
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1 tablespoon olive oil
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4 cups arugula or mixed greens
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2 heirloom tomatoes, sliced
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8 oz burrata cheese
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1/4 cup pine nuts, toasted
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Fresh basil leaves
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Fresh thyme sprigs
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Salt and black pepper to taste
For the Honey Balsamic Dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoon balsamic vinegar
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1 tablespoon honey
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Pinch of sea salt
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Freshly ground black pepper to taste
Instructions
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Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Set aside.
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Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 1–2 minutes until golden and fragrant. Remove from heat and set aside.
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Grill the peaches: Preheat your grill to medium heat. Brush the cut sides of the peach halves with olive oil. Place peaches cut side down on the grill and cook for about 2 minutes per side, until grill marks appear and peaches are slightly softened. Remove from grill and let cool slightly.
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Assemble the salad: On a large serving platter, arrange the arugula or mixed greens. Top with sliced heirloom tomatoes and grilled peach halves. Tear the burrata into pieces and distribute over the salad. Sprinkle toasted pine nuts on top.
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Add herbs and dressing: Garnish the salad with fresh basil leaves and thyme sprigs. Drizzle the honey balsamic dressing over the entire salad. Season with additional salt and pepper to taste.
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Serve: Serve immediately and enjoy this refreshing summer salad!