Grilled peach salad with burrata

Halve the peaches, remove the pits, and slice them into wedges. Place the peach slices in a bowl, drizzle with one tablespoon of olive oil, and toss to coat. Grill the peach wedges on a hot outdoor grill or contact grill on both sides until golden brown, fully softened, and slightly caramelized.

Spread the arugula on a serving plate along with the sliced tomatoes (cut larger ones into slices or wedges, and cherry tomatoes in half).

Add the warm, grilled peaches and the sliced sun-dried tomatoes.