5 from 7 votes
Overhead, landscape shot of Burrata Grilled Peach Salad with Prosciutto, Raspberries and a Honey Balsamic Vinaigrette on a gray plate with teal linen under the plate and a jar of dressing, knife and peach wedge in the corner of the shot.
Burrata Grilled Peach Salad
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Celebrate the last days of summer with this sweet and savory salad!  Grilled peaches with sweet raspberries, rich burrata, meaty prosciutto, peppery arugula, crunchy almonds and a silky honey balsamic vinaigrette.  Light, yet satisfying, this fruity salad makes a great side or entree!
Course: Salad
Cuisine: American
Keyword: almonds, arugula, balsamic, Burrata, dressing, fruit, grilled, honey, peach, prosciutto, raspberry, Summer
Servings: 4
Calories: 290 kcal
Ingredients
  • 2 medium Peaches - sliced in half, quartered, or sliced; pits removed (can substitute Nectarines)
  • 1 small Shallot – finely diced
  • 3 Cups Arugula More or less to preference. Can substitute mixed baby greens
  • ¼ Cup of Each: Fresh Basil and Fresh Mint - torn
  • 3 ounces Fresh Raspberries rinsed
  • 1 (4 ounce) Ball Burrata - torn
  • 4 ounces Prosciutto - torn
  • Sea Salt and Ground Black Pepper to taste
Vinaigrette:
  • 2 TBS Balsamic Vinegar *
  • 1 ½ TBS Honey
  • 1 tsp Dijon Mustard
  • ¼ Cup Extra Virgin Olive Oil plus more for grilling
Optional Garnishes: Micro Greens, Pistachios, Almonds, Heirloom Tomato Wedges
Instructions
  1. Make the vinaigrette: In a bowl with a whisk, or in a jar with a tight fitting lid, combine all the ingredients. Season with salt and pepper to taste. Whisk well or shake vigorously, respectively. Taste and adjust for seasoning. Set aside.
  2. Heat an outdoor grill, or indoor grill pan, to medium. Brush the cut halves of peaches lightly with olive oil, then place on grill cut-side down. Grill until soft and slightly charred.* Remove from grill and set aside.
  3. In a large bowl toss together the shallots, arugula and herbs. Season with ¼ teaspoon sea salt and 1/8 teaspoon pepper. Drizzle with ½ of the vinaigrette and toss to lightly coat.
  4. To serve: Transfer the dressed greens to serving plates. Divide raspberries, burrata and prosciutto among plates. Top with peaches and optional garnishes. Serve with remaining dressing on the side. Enjoy!
Recipe Notes

*Serves 2 as an Entree or 4 as a Side

1. You can either halve, quarter or slice the peaches before grilling them. It is completely up to you and your personal preference. I tend to slice my peaches because it makes the salad easier to eat.

 

2. The amount of time needed to grill the peaches will also depend on your personal preference. If you like a deep char, grill the peaches for 5+ minutes on the cut side(s). For a lighter char, grill for about 3-4 minutes on the cut side(s).

 

3. If your peaches are sticking to the grill, use a metal fish spatula to help gently lift and flip (or remove) them from the grill.

 

4. You can use regular balsamic vinegar in the dressing, but I highly recommend using raspberry flavored balsamic if you have it or can find it. 

Nutrition Facts
Burrata Grilled Peach Salad
Amount Per Serving
Calories 290 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 208mg9%
Potassium 295mg8%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 680IU14%
Vitamin C 13mg16%
Calcium 36mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.