Grilled Vegetable and Peach Salad with Burrata and Basil-Lime Vinaigrette
Golden char marks and tender-crisp bites mingle with juicy, caramelized peach slices and creamy cheese for a pleasing mix of textures and sweet-tangy contrasts. The basil-lime vinaigrette brightens the dish while a scattering of toasted pine nuts adds a buttery crunch.
Swap ingredients easily to suit what’s ripe: use fresh mozzarella or stracciatella if burrata isn't available, substitute sunflower seeds for pine nuts for a budget-friendly crunch, or grill instead of pan-sear when camping or at a backyard barbecue. For a vegan version omit the cheese and add marinated grilled tofu or smoked tempeh.
Serve chilled or at room temperature for summer gatherings, potlucks, or as a colorful side at a backyard grill. It makes a lively light lunch, pairs well with grilled chicken or fish, and can be prepped ahead — keep vinaigrette and burrata separate until serving for best texture.
How to Make It
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1
Preheat a grill or cast-iron skillet over medium-high heat and lightly oil the grates or pan.
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2
Brush corn, zucchini, and peach halves with 1 tablespoon olive oil and season lightly with 0.25 tsp sea salt and a pinch of black pepper.
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3
Grill corn, turning occasionally, until charred in spots and tender, about 8–10 minutes; remove and let cool slightly. Grill zucchini slices 2–3 minutes per side until seared but still firm. Grill peach halves cut-side down 2–3 minutes until caramelized.
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4
While vegetables cook, toast pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 2–3 minutes; transfer to a small bowl to cool.
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5
Cut the cooked corn from the cob into kernels and slice grilled zucchini into 1/2-inch strips. Quarter the peaches or slice into wedges.
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6
Make the vinaigrette: finely mince the shallot, then whisk together remaining 3 tablespoons olive oil, lime juice, honey, minced shallot, red pepper flakes, remaining 0.75 tsp sea salt, and 0.5 tsp black pepper in a bowl until emulsified. Stir in torn basil leaves.
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7
Toss arugula with half the vinaigrette in a large bowl. Add corn, zucchini, and peaches and gently toss to combine, adding more vinaigrette as needed.
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8
Arrange salad on a serving platter, tear the burrata over the top or place whole in center to cut at the table, and scatter toasted pine nuts and extra basil leaves over the salad.
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9
Serve immediately at room temperature or chill up to 1 hour; reserve extra vinaigrette on the side for guests.
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