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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend balsamic vinegar, peach preserves, shallot, olive oil, orange juice, salt, and pepper for the vinaigrette. Set aside.
Brush cut sides of peach halves with olive oil. Grill cut-side down over medium-high heat for 2-3 minutes until charred. Let cool slightly, then slice.
Arrange arugula on a platter.
Top with grilled peaches, torn burrata, and crushed pistachios.
Drizzle with vinaigrette just before serving.
Finish with flaky salt and torn basil.
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Dry the cut side of the peaches before grilling to prevent steaming.
Ensure the grill is hot before placing peaches to achieve char marks.
Make extra vinaigrette as it complements many dishes.
Grill peaches and prepare vinaigrette a day ahead for convenience.
Can I use a different cheese?
Yes, fresh mozzarella, goat cheese, or soft feta can be used.
What can I substitute for pistachios?
Toasted almonds or pecans are good alternatives.
How can I make this a full meal?
Add cooked farro or quinoa to the salad.
Can I use a different fruit?
Nectarines can be grilled similarly without peeling.
How should leftovers be stored?
Store grilled peaches and vinaigrette separately in airtight containers in the fridge.
