Peach Burrata Salad
This delicious summer salad combines sweet grilled peaches with creamy burrata cheese and peppery arugula for the perfect flavor balance. Simple ingredients create an elegant dish that's perfect for entertaining or weeknight dinners.
Ingredients
- 3 large ripe peaches
- 8 oz burrata cheese
- 4 cups fresh arugula
- 3 oz prosciutto (thinly sliced)
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 cup fresh basil leaves
Instructions
- Heat grill to medium-high heat and slice peaches into thick wedges for even cooking.
- Grill peach slices for 2-3 minutes per side until char marks appear and the fruit softens.
- Arrange arugula on a large serving platter and tear burrata into bite-sized pieces over greens.
- Layer grilled peaches on salad and add prosciutto slices around the platter in a decorative way.
- Drizzle olive oil and balsamic glaze over everything, then sprinkle with salt and basil.
Notes
- Choose peaches that smell fragrant but still feel firm when gently pressed for best results.
- Let burrata sit at room temperature for 30 minutes before serving for optimal creamy texture throughout.
- Serve immediately after assembling to keep arugula crisp and prevent ingredients from getting soggy.
- Store leftover salad covered in the fridge up to one day, but expect some wilting.
- Good quality balsamic glaze makes a big difference in final flavor so don't skimp here.
- Try adding toasted pine nuts or walnuts for extra crunch and protein in every bite.