This recipe brings together a mix of delicious flavors and textures — fresh basil, peppery arugula, bold garlic, crunchy corn and soft burrata. The naan comes off the grill with a nice char, which adds complexity and depth. Fresh cherry tomatoes serve as a light, bright contrast to all that smoky goodness.

The best thing about this recipe, in addition to how easy it is, is the fresh summer ingredients it’s made with. Of course, you could make it year-round, but there’s nothing better than ripe, juicy, in-season tomatoes and fresh off-the-cob sweet corn.

Ingredients

• 2 naan flatbreads
• Extra Virgin Olive Oil, for brushing
• 4 ounces burrata
• 1 cup halved cherry tomatoes
• ⅓ cup fresh sweet corn kernels
• 1 avocado, sliced
• ½ cup loosely packed arugula
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the basil vinaigrette:

• 2 cups packed basil leaves
• 1garlic clove, minced
• 2 tablespoons minced shallot
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon kosher salt
• ½ cup Extra Virgin Olive Oil
• Freshly ground black pepper, to taste

Directions

1. To make the basil vinaigrette: Combine the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Set aside. (The vinaigrette will keep in a sealed container in the refrigerator for up to 5 days.)
2. To make the flatbreads: Heat a grill to medium-high heat.
3. Lightly brush both sides of the naan with olive oil. Place the naan on the grill and cook, flipping halfway through, until it has nice grill marks, 3 to 5 minutes. Transfer to a serving platter.
4. Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
5. Top the flatbreads with the tomatoes, sweet corn, avocado slices and arugula and drizzle with the basil vinaigrette. Season with salt and black pepper. Serve warm.