A vibrant summer salad combining sweet grilled peaches with creamy burrata and cauliflower rice. Perfect for hot days and outdoor dining.

Scale

2 ripe peaches, halved and pitted

1 head cauliflower, riced

8 oz fresh burrata cheese

2 cups baby arugula

1/4 cup fresh basil leaves

3 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze

Salt and black pepper to taste

1/4 cup pine nuts, toasted

Cook Mode Prevent your screen from going dark

1. Preheat grill to medium-high heat.

2. Rice cauliflower in food processor until it resembles rice consistency.

3. Heat 1 tablespoon olive oil in a large skillet and cook cauliflower rice for 5 minutes.

4. Brush peach halves with olive oil and grill 2–3 minutes per side until charred.

5. Let peaches cool slightly, then slice.

6. In a large bowl, combine cauliflower rice and arugula.

7. Top with grilled peaches and torn burrata pieces.

8. Sprinkle with basil and pine nuts.

9. Drizzle with remaining olive oil and balsamic glaze.

10. Season with salt and pepper.

11. Serve immediately while still slightly warm.

Toasting the pine nuts enhances flavor and crunch.

You can substitute arugula with spinach if preferred.

Burrata can be swapped for fresh mozzarella in a pinch.