Grilled Peach and Burrata Salad
This Grilled Peach and Burrata Salad combines sweet and tender grilled peaches, salty prosciutto, creamy burrata, fresh arugula, crunchy walnuts, and the perfect balsamic glaze to pull it all together. This salad packs the ultimate end-of-summer flavors!
Servings: 6 Servings
Calories: 282kcal
Equipment
- Grill or cast iron grill plate
- Basting brush
- Tongs
- Cutting board
- Knife
- Sauce Pan
- Salad bowl or serving platter
Ingredients
Grilled Peaches
- 2 Peaches
- 2 tablespoon Extra virgin olive oil
Balsamic Reduction
- ½ cup Balsamic vinegar
Salad
- 6 cups Baby arugula 1 5-oz package
- ½ cup Fresh basil chopped
- 1 Small shallot peeled and thinly sliced
- 4 ounces Burrata I used 2 2-ounce balls
- 8 slices Prosciutto about 4 ounces
- ½ cup Raw walnuts chopped
- ¼ cup Balsamic reduction
- ¼ cup Extra virgin olive oil
- Salt and fresh cracked pepper to taste
Instructions
Grilled Peaches
- Clean grill grates and preheat to medium heat. You can also use a cast iron grill plat on the stove top.
- Slice the peaches in half along the seam. Pull the halves apart by twisting each half in opposite directions. Remove the pit. Slice each half into 3 even slices.
- Brush the grill and both sides of the peaches with a basting brush coated in olive oil.
- Grill peaches for 5-6 minutes per side or until the peaches have softened, developed grill marks and loose their shape just slightly (you don't want them to be mushy). Brush again with olive oil if needed to prevent them from sticking. Flip the peaches with tongs, and repeat for the other side.
- Remove peaches from the grill and set aside to be assembled with the salad.
Balsamic Reduction
- While the peaches are cooking you can add the balsamic vinegar to a sauce pan and heat over medium heat. Bring to a low boil and then reduce to simmer. Simmer uncovered for 5-8 minutes, or until the volume has reduced by half and it has become more viscous (almost syrupy), stirring throughout. Keep the heat low enough and stir frequently to avoid burning. Remove from heat and set aside to cool.
Salad
- Toss the finely chopped basil wit the arugula and spread on to a large serving platter. Note: In salads that contain heavy ingredients, I like to plate it instead of tossing it in a bowl. This allows everything to be evenly distributed and prevents ingredients from sinking to the bottom.
- Distribute the grilled peaches evenly across the salad. Tear the prosciutto and burrata into bite-sized pieces and distribute.
- Sprinkle the thinly sliced shallot and chopped walnuts over the top.
- Drizzle with olive oil and the balsamic reduction. Add salt and fresh cracked pepper to taste and enjoy.
Notes
Scroll up for recipes tips, ingredient notes and possible substitutions.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 355mg | Fiber: 3g | Sugar: 11g | Vitamin A: 881IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 1.5mg
