Grilled Peach & Burrata Salad
With Dry Creek Olive Oil Co. Basil Olive Oil &Peach Vinegar DrizzleA fresh, seasonal pairing perfect with our Estate Roussanne.
Equipment
- 1 grill or grill pan
Ingredients
- 2 firm, ripe peaches or nectarines halved and pitted
- Burrata cheese one ball per salad or to taste
- 2 cups arugula or mixed baby greens
- toasted pistachios or walnuts
- drizzle Dry Creek Olive Co. Basil Olive Oil
- splash Dry Creek Olive Co. Peach Vinegar
- sea salt
- 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 DryCreek 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 — developed in-house by the Trattore Farms culinary team to highlight our artisan oils and wines. Image: Love and Lemons