Grilled Peach and Burrata Salad
With Dry Creek Olive Oil Co. Basil Olive Oil & Peach Vinegar DrizzleA fresh, seasonal pairing perfect with our white wines.
Ingredients
- 2 ripe peaches (or nectarines), halved and pitted
- 2-3 Burrata cheese balls
- 2 cups arugula or mixed baby greens
- Toasted pistachios or walnuts
- Drizzle of Dry Creek Olive Co. Basil Olive Oil
- Splash of Dry Creek Olive Co. Peach Vinegar
- Sea salt and freshly cracked black pepper
Instructions
- Heat a grill or grill pan over medium-high. Lightly oil and grill peach halves cut-side down until char marks appear and fruit is slightly softened (2–3 minutes).
- Arrange a generous handful of greens on a serving plate.
- Add the grilled peaches and gently tear burrata over the top.
- Sprinkle with toasted nuts, a pinch of sea salt, and freshly ground pepper.
- Finish with a drizzle of Dry Creek Olive Co. Basil Olive Oil and a splash of Peach Vinegar.
Notes
Pair with: A glass of Estate Roussanne — the wine's floral aromatics and vibrant acidity bring this dish to life.
Recipe inspired by: A blend of seasonal pairing trends and classic wine country flavors to highlight our artisan oils, vinegars and wines.