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An oval platter topped with grilled peach burrata salad topped with basil, prosciutto, arugula, balsamic glaze and black pepper on a blue table with a dark blue napkin.

Grilled Peach Burrata Salad

This grilled peach burrata salad is always a crowd-pleaser! Fresh peaches are sliced and grilled to make them extra sweet and juicy and paired with creamy burrata, salty prosciutto and peppery arugula for the perfect summer salad recipe. Best of all? It's ready in just 20 minutes!
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6 servings
Calories: 234kcal
Author: Megan

Ingredients

  • 2 peaches (ripe but firm, pitted and sliced into 8 wedges each)
  • 2 teaspoons avocado oil (or other high heat oil)
  • 2 cups arugula
  • 8 ounces burrata (removed from brine, patted dry, and split into chunks)
  • 4 ounces prosciutto (sliced in half)
  • 1 teaspoon flaky sea salt
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • 10 fresh basil leaves

Instructions

  • Preheat your grill to medium high heat and brush oil on the grates.
  • Add the peach slices to a bowl. Cover with avocado oil and toss to coat.
  • Place the peaches on the hot grill, for 2-3 minutes per side, until the peaches are softened slightly and charred. Remove from the heat and set aside.
  • Place the arugula on a large platter.
  • Top with prosciutto slices, chunks of burrata, and grilled peaches.
  • Sprinkle salt over the burrata chunks and peaches.
  • Drizzle with olive oil and balsamic glaze.
  • Top with basil leaves.

Notes

  • As always, if you have celiac disease or are on a gluten-free diet, check the product packaging or contact manufacturer's instructions as recipe formulas change and so do manufacturing practices.
  • To make this recipe vegetarian, omit the prosciutto. 
  • If you do not have a grill, you can use a grill pan instead and cook the peaches on the stove top. You can also use fresh, raw peaches if they are ripe and juicy if you prefer. 
  • You can find balsamic glaze in your local grocery store. It is thicker than balsamic vinegar and slightly sweeter. 
  • Use a good quality olive oil so that you can taste the flavor. I prefer an extra virgin olive oil that is strong and a little nutty in flavor. Personally, I don't think light olive oils have enough flavor. 
  • You can use burrata or baby burrata for this recipe. You're going to want to spoon the burrata into chunks so either works. I use either depending on what is available to me at my local grocery store.
  • You can find burrata at your grocery store near the fresh cheeses. It's typically right next to the fresh mozzarella. 

Nutrition

Calories: 234kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 521mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 0.4mg
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