Grilled Peach and Tomato Salad with Burrata and Basil
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By Andrew Janjigian
Appears in Cook's Illustrated July/August 2020
The right technique coaxes smoky sweetness from ripe peaches, plums, or nectarines.
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 giv...