This Grilled Peach, Prosciutto, and Burrata salad with a Balsamic Glaze, served over arugula and greens will knock your summer sandals off! I mean, grilled peaches…is there anything more fun that the sound of that? They get so juicy and soft on the grill, and when they make it to the salad it is just a fun idea. You can also do the peaches in a pan, but it doesn’t sound like as much fun. The saltiness of the prosciutto, the creaminess of the Burrata cheese, mixed with the sweetness of the Balsamic Glaze will dance in your mouth with each bite. Such a delight!! And to top it off, the garnish sprinkled all over this is freshly chopped basil and mint. Wow. You are going to go mad over this salad, and so will your guests! There is also a wonderful lemony, olive oil dressing with just a bit of honey, shallots, and more basil/mint herbs. Can you handle what I am laying down here?
I can’t even get over how fancy this looks. It might take a bit of time to prepare, what with making the viniagrette, the Balsamic Glaze, and grilling the peaches, so throw some more meat on the grill to make it worthy.
Best to prepare the viniagrette and Balsamic Glaze before slapping those firm yet ripe peaches on the grill. That way when you are ready, the salad is easy to assemble. You don’t want to put the peaches on the salad until they have cooled a bit anyway, unless you like soggy lettuce.
Brush a bit of olive oil onto the flesh of the peaches with a silicone pastry brush, and then place them face down on the grill for a few minutes. (It is nice to have grill tongs for this…and I highly recommend this one.) You don’t have to have a fancy grill either…check out the cute one I linked here. Then, when they have a good char mark on them, flip them over and let them cook for another 2-3 minutes. They will get juicy in the middle where the pit was. Ooooh!!
Makes sense to throw some extra treats on the grill while you are at it. Especially if the salad is a side dish and you have a hungry group of hungry people waiting.
Song for the Prep: Set if Off by Peaches
You knew I had to link this one…
Grilled Peach, Prosciutto, and Burrata Salad
- July 14, 2021
- 1 hr
- Print this
- 4 peaches, ripe but not too soft, cut in half and seeded, brushed with evoo
- Vinaigrette - 1/2 C evoo, plus a bit for the peaches
- 4 T fresh squeeze lemon juice
- 2 shallots, minced
- 2 tsp honey
- 1 C fresh mint and basil, chopped - save a bit for garnish
- salt and pepper to taste
- Salad - 8 oz arugula
- 8 oz mixed spring greens
- 16 oz burrata
- 12 pieces of prosciutto, sliced into pieces
- Balsamic Glaze (see link for recipe)
- Step 1
- Grilled Peaches – Place halved and oiled peaches face down onto a hot grill. Cook for 2-3 minutes or until char marks appear. Flip and cook for another 2-3 minutes, or until they start to look juicy. Remove from grill and let cool a bit.
- Step 2
- Vinaigrette – Whisk all ingredients in a small bowl, save some herbs for garnish on the salad. Once salad is arranged, drizzle all over.
- Step 3
- Salad – Arrange spring greens and arugula on a plate, add generous blobs of Burrata, sliced and rolled prosciutto, and 2 halved and grilled peaches. Garnish with more chopped basil and mint. Drizzle balsamic glaze over all. Enjoy!