Celebrate summer with this sweet and savory Burrata Grilled Peach Salad! Grilled peaches with sweet raspberries, rich burrata, meaty prosciutto, peppery arugula, crunchy almonds and a silky honey balsamic vinaigrette. Light and refreshing, yet seriously satisfying, this fruity salad makes a great side or entree!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make the dressing: In a glass measure or small mixing bowl, combine 1 heaping tablespoon shallots, garlic, oil, vinegar, honey, and Dijon. Season with ¼ teaspoon of salt and a generous pinch pepper. Whisk well to emulsify and combine. Taste and adjust for seasoning. Set vinaigrette aside. (Tip: If you like spicy heat, a pinch or two of crushed red pepper flakes to the dressing.)
Prepare Grill: Heat an outdoor grill or indoor grill pan to medium heat and grease grates.
Cut the peaches into wedges: Place peaches on a clean work surface. Cut the peaches in half, removing and discarding the pit. Cut each halve of peach into two or three wedges, depending upon their size.
Prepare peaches for grilling: Either brush the cut sides of the peaches generously with oil -OR- add the peaches to a medium mixing bowl and toss with oil. Season peaches with a pinch of salt and pepper. (Tip: You want each peach wedge lightly oiled, so it won’t stick to the grill, but not too oily!)
Grill peaches: Place the oiled peach wedges onto the greased grill grates (direct heat grilling). Grill for 3-5 minutes per side, or until soft and charred to your liking. Remove peaches from grill and transfer to a plate. Sprinkle with flakey sea salt if using. (Pro-Tip: Using an offset spatula (also known as a fish spatula) is the easiest way to lift the peaches carefully and gently from the grill and retain the char marks.)
Assemble the salad: In a large bowl, combine the arugula with the remaining shallots and a few tablespoons of dressing. Toss to coat. Transfer the dressed greens to a platter or individual serving plates. Arrange the grilled peaches over the greens. Scatter the torn basil, burrata and prosciutto (along with any other mix-ins) over the grilled peach salad.
Serve: Drizzle the salad with more dressing and/or toss as desired. Finish with a generous pinch of flakey sea salt and ground black pepper. Serve immediately with remaining dressing on the side and enjoy!
Notes
Peaches: Make sure your peaches are slightly under-ripe, but firm for the best results! If your peach is regular size, cut it into fourths (quarters); However, if your peach is large, you can cut it into 1/6s. Regardless, you should aim for thick wedges.
Peach Varieties: Freestone peaches are much easier to work with than clingstone!! I HIGHLY recommend freestone for this recipe!
Balsamic: I love using either white balsamic vinegar or raspberry balsamic vinegar in this dressing; however, regular balsamic works great too (Note, your dressing will be a different color if you use a different vinegar. It’s fine!)
Grilling Time: The amount of time needed to grill the peaches will depend on your personal preference, as well as the strength of your grill. If you like a deep char, grill the peaches for 4-5 minutes per side. For a lighter char, grill for about 2-3 minutes per side.
Peaches sticking to the grill? If your peaches are sticking to the grill, use a thin metal fish spatula to help gently lift and flip (or remove) them from the grill.
Recipe Serves: 2 as an Entrée; 4 as a SideNutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.