📖 Instructions

1. Prepare the Peaches: Gently wash 4 ripe but firm peaches. Halve them and remove the pits. Brush the cut sides with 1 tablespoon of olive oil. This helps them caramelize beautifully on the grill, and stops them from sticking. *Tip:* If your peaches are too soft, they might fall apart on the grill. Choose peaches that are slightly firm to the touch.
2. Grill the Peaches: Preheat your grill to medium heat (about 375°F or 190°C). Place the peach halves, cut-side down, on the grill grates. Grill for 3-5 minutes, or until grill marks appear and the peaches are slightly softened. Keep a close eye, you don't want burnt peaches. Remove from the grill and let them cool slightly.
3. Make the Balsamic Reduction: While the peaches are grilling, pour 1/2 cup of balsamic vinegar into a small saucepan. Bring to a simmer over medium-low heat. Reduce the vinegar by about half, which should take around 8-10 minutes. The reduction is ready when it coats the back of a spoon. Be careful not to burn it! It should have a syrupy consistency. Remove from heat and let it cool slightly. The reduction will thicken as it cools. *Note:* If you accidentally reduce it too much and it becomes too thick, add a teaspoon of water and stir.
4. Assemble the Salad: On a serving platter, arrange 8 ounces of fresh burrata cheese. Gently tear the burrata into smaller pieces to distribute it evenly. *Tip:* If burrata isn't available, fresh mozzarella can be substituted, but the creamy interior of burrata makes this salad extra special.
5. Add the Grilled Peaches: Place the grilled peach halves around the burrata, distributing them evenly. You can slice the peaches further if you prefer smaller pieces.
6. Drizzle with Balsamic Reduction: Drizzle the cooled balsamic reduction over the peaches and burrata. Use a spoon or a squeeze bottle for a neat presentation. *Note:* Don't overdo the reduction, as it has a strong flavor. A little goes a long way!
7. Garnish and Serve: Sprinkle 1/4 cup of fresh basil leaves (or mint!) over the salad. Drizzle with 1 tablespoon of extra virgin olive oil and season with a pinch of sea salt and freshly ground black pepper. Serve immediately, and enjoy! *Optional:* Add a sprinkle of toasted pine nuts or chopped walnuts for extra crunch.