Now, let’s get cooking! This process is more about enjoying the act than rushing through it. Like my grandmother taught me, let your senses guide you.

1. Preheat your grill to medium-high heat. Lightly brush the peach halves with olive oil to prevent sticking.
2. Place the peaches cut side down on the grill. Grill for about 3-4 minutes per side, or until grill marks appear and the peaches are slightly softened.
3. While the peaches are grilling, arrange the arugula or mixed greens on a large serving platter.
4. Once the peaches are done, let them cool slightly, then slice each half into wedges.
5. Tear the burrata cheese into smaller pieces and scatter it over the greens.
6. Top the salad with the grilled peach wedges and toasted walnuts.
7. Drizzle with olive oil and balsamic glaze, then season with salt and freshly ground black pepper.
8. Garnish with fresh basil leaves for a fragrant finish.

This dish is about embracing the imperfect beauty of home cooking, just like abuela’s tortillas that were never quite round.