When summer hits full swing, there are two things I keep picking up on repeat: fresh corn and Ontario peaches. Peaches are one of my favourite fruits, sweet, juicy, and only around for a short window, so I make the most of them while they're here.

I'll eat them straight from the basket, slice them over yogurt, or toss them into a smoothie. But sometimes I want something a little different, something like a caprese salad, but with grilled peaches and burrata instead of tomatoes and bocconcini.

That's where this salad comes in. It's fresh, simple, and comes together in about ten to fifteen minutes. The sweet grilled peaches, creamy burrata, and peppery greens work so well together, especially with a drizzle of balsamic glaze and a handful of toasted walnuts for crunch.

If you've never grilled fruit before, peaches are a great place to start. A couple of minutes on a hot grill brings out their sweetness and adds a bit of char that complements the softness perfectly.

This salad works as a light lunch, a starter, or even a quick dinner when you want something easy but still feel like you made an effort. You'll find the recipe below, definitely worth making while peaches are in season.

Grilled Peach and Burrata Salad

(Serves: 2–3)

Ingredients

• 3 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil
• 4 cups arugula or mixed baby greens
• 1 ball (about 100g) burrata cheese
• ¼ cup toasted walnuts or pecans
• 1–2 tablespoons balsamic glaze
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: 4 slices prosciutto, torn
• Optional: fresh basil leaves, for garnish

Directions: 

1. Preheat grill to medium-high heat. Lightly brush the cut sides of the peaches with olive oil.
2. Grill peaches cut-side down for 2–3 minutes, until grill marks appear and the fruit begins to soften slightly. Flip and grill for an additional 1–2 minutes. Remove from heat and allow to cool slightly. Slice each half into wedges.
3. Assemble salad by placing the arugula on a serving platter or individual plates. Tear the burrata over the greens into bite-sized pieces.
4. Top with grilled peaches, toasted nuts, and optional prosciutto slices.
5. Drizzle with balsamic glaze and an additional teaspoon of olive oil, if desired. Season with flaky sea salt and freshly ground black pepper.
6. Garnish with fresh basil. Serve immediately.

Hope you give this one a try while peaches are still around, it's an easy way to make the most of summer without overcomplicating things.

If you do make it, let me know how it turns out.