Description
Grilled Peach and Burrata Salad with Balsamic Drizzle a stunning summer salad featuring caramelized grilled peaches, creamy burrata, and peppery arugula.
Ingredients
- 4 large ripe but firm peaches (about 2 pounds)
- 8 oz fresh burrata cheese
- 4 oz thinly sliced prosciutto di Parma
- 4 cups fresh baby arugula
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh basil leaves, thinly sliced
- 3 tablespoons balsamic glaze
- Flaky sea salt and freshly cracked black pepper to taste
Instructions
- Preheat grill or grill pan to medium-high heat.
- Wash peaches and cut into 6 wedges each, removing pits.
- Brush peach wedges with 1 tablespoon olive oil.
- Grill peaches 2-3 minutes per side until caramelized with nice grill marks.
- Remove from heat and cool for 5 minutes.
- Arrange arugula on serving platter.
- Tear burrata into chunks and distribute over arugula along with grilled peaches.
- Roll prosciutto slices loosely and nestle throughout the salad.
- Drizzle with remaining olive oil and balsamic glaze.
- Top with fresh basil, salt, and pepper. Serve immediately.
Notes
- Choose peaches that are fragrant and give slightly when pressed but still hold their shape
- Room temperature burrata spreads more beautifully than cold
- Assemble just before serving for best texture
- Prep Time: 16 minutes
- Cook Time: 10 minutes