Grilled peach & burrata salad.


  • for the caramelized onions:
  • 1 small red onion, sliced thin
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar (optional)
  • for the balsamic glaze:
  • 1/4 cup balsamic vinegar
  • 1 tbsp brown sugar
  • for the peaches:
  • 2 peaches or nectarines, white or yellow, sliced in half and pits removed
  • 1 tbsp olive oil
  • for the rest:
  • 3 cups arugula (or more or less, to your preference)
  • 1 ball burrata cheese


  1. To make the caramelized onions, heat olive oil in a cast-iron skillet over low heat. Spread thinly sliced red onions in a single layer in the pan and let cook slowly, stirring only occasionally, for at least 20-30 minutes. The longer you cook and the lower the heat, the better the onions will taste, but I often cook them for less time if I’m in a hurry and it’s fine. When onions are brown and jammy, add the balsamic vinegar and cook a little longer. Remove from the pan and set aside.
  2. To make the glaze, combine balsamic vinegar and brown sugar in a small saucepan over medium heat. When mixture simmers, turn the heat down to medium-low or low and let bubble until reduced by half, about 10 minutes. Let cool and set aside.
  3. To grill the peaches, heat a skillet or grill pan over medium heat. Brush the cut halves lightly with olive oil, then place cut-side down and let sizzle until browned or charred to your liking. For me, this took only a few minutes. Set aside.
  4. Finally, assemble the salad. It doesn’t really matter how you do it, but I layered the arugula first, then the peaches and caramelized onions. Then I sliced the burrata into pieces and distributed it over the salad, and finished with balsamic glaze. Serve immediately.