Burrata Summer Salad

Everyone knows the wonderful combination that is peaches and burrata, but mom and I took it up a level with a salad by grilling our peaches, adding Midwest sweet corn, and fresh crunchy July blueberries and cherries. It immediately takes your classic yet predictable peaches and burrata and makes it a conversation topic the minute you set it down on the table. Definitely a recipe to save for any dinner party as it complements every main dish, whether it be lobsters, steak, or a weeknight chicken.

Peppery arugula, sweet corn, summer berries, butter grilled peaches, and creamy burrata on one big platter. Made for passing around the table. Double everything for a crowd of 16.

• 5 ounces baby arugula (one 5 oz box)

• 4 burrata balls

• 2 ears of sweet corn

• 2 ripe but firm peaches, halved and pitted

• 1 cups blueberries

• 1 cups sweet cherries, pitted and halved

• 1 tablespoons butter, melted, for grilling

• 4 tablespoons extra virgin olive oil

• 2 tablespoons white balsamic vinegar

• 1 tablespoons honey, plus more for drizzling

• 1 pinch red pepper flakes (optional, for a hot honey moment)

• 2 pinch kosher salt, plus flaky salt for finishing

• 1 pinch freshly cracked black pepper

1. Cook the corn: Boil 2 ears of sweet corn in salted water for 4 minutes, then let cool. Stand each ear on its end and slice the kernels off in wide slabs so they hold together in little planks.

2. Grill the peaches: Brush the cut sides of 2 ripe but firm peaches, halved and pitted with 1 tablespoons butter, melted, for grilling. Grill cut side down over medium high heat for 3 to 4 minutes, until caramelized with good grill marks. Let cool, then slice into wedges.

3. Prep the fruit: Halve and pit 1 cups sweet cherries, pitted and halved and rinse 1 cups blueberries. Pat everything dry.

4. Make the dressing: Whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoons honey, plus more for drizzling, 1 pinch red pepper flakes (optional, for a hot honey moment), 2 pinch kosher salt, plus flaky salt for finishing, and 1 pinch freshly cracked black pepper until smooth. Taste and adjust. The honey and gentle heat pick up the buttery char on the peaches and cut through the burrata.

5. Build the platter: Spread 5 ounces baby arugula (one 5 oz box) across a large platter. Scatter the corn, grilled peaches, cherries, and blueberries evenly so every scoop gets a little of everything.

6. Add the burrata: Nestle 4 burrata balls across the top, spacing them out so everyone can reach one. Gently tear each one open just before serving.

7. Dress and finish: Drizzle the dressing over the whole platter, then finish with an extra drizzle of honey over the burrata and a generous pinch of flaky salt.

OTC Notes: Feeding a big table? Double everything. This served our full table of 16 doubled. Grill the peaches and corn ahead if you’re hosting, everything can sit at room temperature until you build the platter. Keep the dressing separate and dress right before serving so the arugula stays perky.