Grilled Peach and Watermelon Salad
Prep Time:15 mins | Grill Time:6 mins |
Total Time:21 mins | Serves:4 |
Few things capture late summer quite like ripe peaches and watermelon, and this salad makes particularly good use of both. Grilling the peaches gives them a warmer, more concentrated character while leaving the watermelon fresh and crisp, creating a lovely contrast between the two fruits. Creamy burrata brings richness to the plate, with a drizzle of olive oil and balsamic glaze providing a simple finish that lets the fruit remain the focus. For a brighter, herbaceous finish, our Basil-Lemon Vinaigrette below makes a lovely alternative.
It’s an especially beautiful salad for summer entertaining, when peaches and watermelon are at their best and very little needs to be done to them. Serve it as a first course, alongside grilled chicken or fish, or as part of a larger outdoor lunch. Most of the components can be prepared ahead, but the salad is best assembled just before serving so the fruit remains fresh and the burrata keeps its delicate texture.
How to Safely Pit a Peach
Start by washing and drying the peach thoroughly. Place it on a cutting board and hold it steady with your non-dominant hand, keeping your fingertips away from the path of the knife. Using a small, sharp paring knife, cut into the peach along its natural seam until the blade reaches the pit. Keeping the blade against the pit, carefully rotate the peach rather than the knife until you've cut all the way around.
Set the knife down before separating the halves. Hold one half in each hand and gently twist them in opposite directions. With a freestone peach, one half should release easily from the pit. Remove the pit from the remaining half with your fingers or gently work it free with the tip of a spoon.
If the peach is a clingstone variety, don't force the halves apart. Instead, place the peach back on the cutting board and carefully slice sections of fruit away from the pit, working around it one piece at a time. This is both easier and safer than trying to pry a stubborn pit loose with a knife.
Tip: Ripe peaches can be quite slippery, so always work on a stable cutting board and keep your hands dry. For grilling, choose peaches that are ripe but still firm enough to hold their shape when halved and pitted. |
Don't feel like grilling?
If you’re short on time, the weather isn’t ideal, or you simply don’t feel like grilling, you can cook the peaches in a skillet instead. Sauté the peach halves or slices in a little olive oil until lightly caramelized and tender. If you’d like, add 1 tablespoon of brown sugar to encourage deeper caramelization and add a touch of sweetness.
Ingredients
For the Salad
• 2 ripe peaches, halved and pitted
• 1 teaspoon olive oil
• 4 cups baby arugula
• 3 cups seedless watermelon, cut into 1-inch cubes
• 8 ounces burrata cheese
• ¼ cup toasted pistachios, roughly chopped
• ¼ cup fresh basil leaves
• freshly ground black pepper
Basil Lemon Vinaigrette
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped basil
• ¼ teaspoon kosher salt
• freshly ground black pepper
Instructions
Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the peaches with the teaspoon of olive oil.
Place the peaches cut side down on the grill and cook for 2 to 3 minutes per side, or until lightly charred with distinct grill marks and just beginning to soften. Transfer to a plate and allow them to cool slightly before slicing each half into wedges.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, basil, salt, and pepper until well combined.
Arrange the arugula on a large serving platter. Scatter the watermelon evenly over the greens. Arrange the grilled peach slices throughout the salad.
Tear the burrata into large pieces and nestle it among the fruit. Sprinkle with the toasted pistachios and fresh basil leaves.
Drizzle the vinaigrette over the salad just before serving. Finish with a few grinds of black pepper. Serve immediately.
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