Fresh, juicy, and totally unexpected—this Grilled Peach & Burrata Salad with Basil Balsamic Drizzle is a showstopper next to a chilled glass of Aromella.
Why it pairs well:
Aromella’s floral and citrusy notes balance beautifully with the sweetness of grilled peaches and the creamy richness of burrata, while the acidity in the wine complements the balsamic glaze and peppery arugula.
Ingredients:
2 ripe but firm peaches, halved and pitted
Olive oil for brushing
4 cups baby arugula
1 ball fresh burrata cheese
1/4 cup toasted pecans or walnuts
Fresh basil leaves
Balsamic glaze (store-bought or homemade)
Salt and pepper to taste
How to make the Grilled Peach & Burrata Salad
Grill the Peaches
Lightly brush peach halves with olive oil and grill for 2–3 minutes per side until grill marks appear.Assemble the Salad
On a platter, layer baby arugula, sliced grilled peaches, torn burrata, and toasted nuts. Season with salt and pepper.Finish with Basil & Balsamic
Add fresh basil and drizzle generously with balsamic glaze.Pair with Aromella
Pour a chilled glass and enjoy the perfect summer pairing!
