This simple, exquisite summer salad is a reminder that seasonal ingredients don’t need much fussing to deliver outstanding flavours. Colourful, fresh, and easy, this grilled peach and burrata salad works as a starter, a side, or a summery light supper, piled on top of grilled bread.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 4
Ingredients
4ripe, but firm peaches
olive oil, and avocado oilfor brushing and drizzling
3cupsarugula
18-ounceburrata ball
8thin slices of prosciutto (I highly recommend prosciutto di parma)
balsamic glaze for drizzling (*see notes)
flaky salt (I use Maldon)to finish (or sea salt)
freshly cracked black pepperto taste
fresh basil leaves (and/or mint)for garnish
crusty bread to serve(optional)
Instructions
Preheat your grill to medium high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with a little avocado oil (can also use olive oil).
Place the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form. (See post for lots of tips on how to choose and grill peaches).
Scatter arugula on a large serving platter. Place sliced grilled peaches and scoops of creamy burrata on top. Nestle slices of prosciutto all around then drizzle the salad with olive oil and balsamic glaze. Sprinkle with flaky salt, freshly cracked pepper, and scatter basil and mint leaves on top.
Serve with crusty bread on the side, if desired.
Notes
Balsamic glaze: I use this very simple recipe to make my own, or you can use a store-bought balsamic glaze.