Salad with Grilled Peaches and Burrata

Halve, pit, and cut the peaches into wedges. Place them in a bowl, add 1 tbsp of olive oil, and mix well. Grill the peach wedges on a hot grill or contact grill on both sides until golden brown, soft, and lightly caramelized.

Arrange the arugula on a serving platter and add the sliced tomatoes (slice larger tomatoes, halve smaller ones).

Distribute the still-warm grilled peaches and the sun-dried tomatoes cut into strips over the salad.