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Prep Time15 minutes
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Cook Time10 minutes
A refreshing, elegant salad of juicy grilled peaches, creamy burrata, and cherry tomatoes over a bed of arugula, drizzled with a bright pistachio-basil pesto enhanced with lemon zest. Garnish with edible flowers for a stunning presentation.
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Ingredients
For the Salad
Peach, halved and pitted
Olive oil (for grilling)
Burrata cheese
Fresh arugula
Cherry tomatoes, halved
Salt to taste
ground black pepper, to taste
For the Pistachio Pesto
Shelled pistachios
Fresh basil leaves
Garlic clove, small
Extra virgin olive oil
Grated Parmesan cheese
Fresh lemon juice
Lemon zest
Cold water, as needed to adjust consistency
Salt to taste
freshly ground black pepper, to taste
Nutrition
Per Serving
- Daily Value*
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Calories360 kcal
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Protein11g
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Carbohydrates26g
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Dietary Fiber5g
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Sugars20g
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Total Fat27g
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Sodium160mg
Instructions
Preheat a grill or grill pan over medium-high heat. Add some olive oil and grill peaches cut-side down for 3–4 minutes, until grill marks appear, and peaches soften. Remove from heat and set aside.
In a food processor, combine basil leaves, pistachios, garlic, lemon zest, and a pinch of salt. Pulse to break down the ingredients. Slowly add the olive oil and lemon juice while blending.
Gradually add cold water, a bit at a time, until the pesto reaches your desired smooth and slightly loose consistency. Stir in Parmesan cheese and check seasoning, adding salt and pepper as needed. Set aside.
Lay arugula on a serving plate. Top with grilled peach slices and halved cherry tomatoes. Tear the burrata over the top. Generously drizzle with the lemon-zesty pistachio pesto. Season with salt and pepper
Tips and Substitutions
- Add an extra tablespoon of olive oil if you prefer an extra creamy pesto
- You can do a herb swap by adding a bit of fresh mint or parsley with the basil
- Top with prosciutto or grilled chicken for a protein boost
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