Why This Recipe Works

We wanted an easy-to-make but delicious salad in which to feature grilled peaches. To prevent the peaches from sticking to the grill and to add welcome Maillard browning, we halved them and brushed their cut faces with melted butter. To give the peaches a custardy-soft texture and add a subtle grill flavor, we grilled them over high heat until grill marks formed and then moved them to a covered baking pan over indirect heat until they were fully softened. Once the peaches were cool, we discarded their skins and cut them into wedges. We then tossed the peaches with tomato chunks in a simple vinaigrette of white wine vinegar and extra-virgin olive oil. Creamy burrata cheese added texture and richness to this summer knockout.

Before You Begin

This recipe can also be made with nectarines or plums. For the best results, use high-quality, ripe, in-season tomatoes and peaches with a fragrant aroma and flesh that yields slightly when gently pressed. Using a metal baking pan on the cooler side of the grill won't harm the pan, but you can use a disposable aluminum pan if preferred; do not use a glass dish. If burrata is unavailable, sliced fresh mozzarella makes a suitable substitute.

Instructions

for the peaches

Brush cut side of peaches with melted butter.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Arrange peaches cut side down on hotter side of grill and cook (covered if using gas) until grill marks have formed, 5 to 7 minutes, moving peaches as needed to ensure even cooking.

Transfer peaches cut side up to 13 by 9-inch baking pan and cover loosely with aluminum foil. Place pan on cooler side of grill. If using gas, turn primary burner to medium. Cover and cook until peaches are very tender and paring knife slips in and out with little resistance, 10 to 15 minutes. When peaches are cool enough to handle, discard skins, then let cool completely.

for the salad

While peaches cool, toss tomatoes with ¼ teaspoon salt and let drain in colander for 30 minutes. Cut each peach half into 4 wedges and cut each wedge in half crosswise.

Whisk vinegar and remaining ½ teaspoon salt together in large bowl. Whisking constantly, slowly drizzle in ¼ cup oil. Add peaches and tomatoes and toss gently to combine; transfer to shallow serving bowl. Place burrata on top of salad and drizzle with remaining 1 tablespoon oil. Season with pepper to taste and sprinkle with basil. Serve, breaking up burrata with spoon and allowing creamy liquid to meld with dressing.