The first time I had burrata was just a few months ago, at this little shindig. It was served over stone fruit in a salad that inspired this one, and it blew my mind. Burrata is like a present but the present is wrapped in a present — it’s more like two cheeses in one, a thin, supple pouch of fresh mozzarella that holds soft, creamy ricotta-like curds in its hollow belly. The contrast in textures fascinated me, and since then, it’s been on my list of foods to experiment with at home.
So a week or so ago I picked up two snowy-white specimens from Murray’s Cheese to take home with me. One I cut up and tossed with penne, tomatoes, & basil for a simple but so satisfying dinner (the creamy insides melt into the best sauce!), and the other I used in this grilled peach salad, a humble take on what we had at Sensi in May. I feel like this salad embodies everything a summer salad should be — fresh and sweet, a little bit decadent, and full of vibrant yet uncomplicated flavors. Grilling the peaches lends an extra smoky sweetness to them, perfect for those few that are a little less ripe than their friends, and the bite from the arugula and the pungent balsamic glaze help balance out the richness of the peaches and
cream burrata. To top it all off I added a little bit of caramelized onions, just because caramelized onions make everything better.