Grilled Peach and Tomato Salad with Burrata and Basil

Name: Grilled Peach and Tomato Salad with Burrata and Basil
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds ripe but slightly firm, peaches (4 peaches), halved and pitted; 2 tablespoons, unsalted butter, melted; 12 ounces, ripe tomatoes, cored and cut into ½-inch pieces; 3/4 teaspoon, table salt, divided; 5 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, white wine vinegar; 8 ounces, burrata cheese, room temperature; 1/3 cup, chopped fresh basil

22 comments

By Andrew Janjigian

Appears in Cook's Illustrated July/August 2020

The right technique coaxes smoky sweetness from ripe peaches, plums, or nectarines.

SERVES4 to 6

TIME1¼ hours

Grilled Peach and Tomato Salad with Burrata and Basil

WHY THIS RECIPE WORKS

We wanted an easy-to-make but delicious salad in which to feature grilled peaches. To prevent the peaches from sticking to the grill and to add welcome Maillard browning, we halved them and brushed their cut faces with melted butter. To giv...

This is a members' feature.