Peach & Burrata Summer Salad

When summer peaches are at their sweetest, you don't need much to create an unforgettable dish. This simple salad pairs juicy grilled peaches with creamy burrata, peppery arugula, fresh basil, and toasted almonds. Finished with our Olive Wood Smoked Olive Oil and Neapolitan Herb Dark Balsamic, available for 25% off as July's Pairing of the Month — and it's the perfect balance of smoky, herbaceous, sweet, and savoury.

Serves: 4

Ingredients

• 2 ripe peaches, halved and pitted
• 1 tbsp Olive Wood Smoked Olive Oil, plus more for drizzling
• Squeeze of lemon juice
• 4 cups baby arugula
• 1 (8 oz / 225 g) ball burrata
• ¼ cup fresh basil leaves
• ¼ cup toasted almonds, chopped or sliced
• 2 tbsp Neapolitan Herb Dark Balsamic
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat. Lightly brush the peach halves with 1 tablespoon of Olive Wood Smoked Olive Oil.
2. Grill the peaches for 2–3 minutes per side, or until lightly caramelized with distinct grill marks. Remove from the grill and let cool slightly before slicing each half into wedges.
3. Toss arugula with a squeeze of lemon juice, then arrange the arugula on a serving platter. Top with the grilled peaches, burrata, basil leaves, and toasted almonds.
4. Drizzle generously with Olive Wood Smoked Olive Oil and Neapolitan Herb Dark Balsamic. Finish with flaky sea salt and freshly cracked black pepper.
5. Serve immediately with crusty bread, if desired.

Optional: Add slices of prosciutto for an extra rich and savoury touch, or swap the burrata for fresh mozzarella.