Warm peaches, cool burrata, and sharp leaves make a beautiful first course for a long summer lunch.

Ingredients

  • 3 ripe but firm peaches, halved and stoned
  • 1 tablespoon olive oil
  • 125 g burrata
  • 2 large handfuls arugula
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • 40 g toasted pistachios, chopped
  • Basil leaves, salt, and black pepper

Method

  1. Heat a grill pan until hot. Brush peach halves with olive oil.
  2. Grill cut-side down for 2 to 3 minutes. Cool briefly, then cut into wedges.
  3. Arrange arugula on a platter and tear burrata over it. Add peaches and basil.
  4. Mix honey, vinegar, a little oil, salt, and pepper. Drizzle over the salad and scatter with pistachios.

Serve it with

Bring crusty bread to catch the sweet juices and creamy burrata.