Grilled Peach Arugula Salad with Burrata and Prosciutto
This Grilled Peach Arugula Salad with Burrata and Prosciutto is the ultimate summer salad. It’s pretty, colorful, and full of fresh, summertime flavors, including peppery arugula, juicy peaches and creamy burrata drizzled with a balsamic reduction for an added sweetness and flavor.
If you haven’t yet grilled a peach, is it even summer? Currently I am a little obsessed with peaches.
They’re just so perfectly juicy and grilling them takes the fruit to a new level. The most refreshing summer salad for a crowd or just you.
How to Make the Grilled Peach Salad with Arugula
Sometimes it’s fun to take a classic and turn it on its head. Grilled peaches instead of tomatoes, burrata instead of mozzarella and mint instead of basil. It’s definitely not the Caprese you’re used to, but it’s absolutely delicious.
To start, heat a grill pan on the stove, or you may absolutely use your outside grill for this.
Drizzle the pan with olive oil and place sliced peaches in the pan once it’s hot and heated through. Let the peaches grill for 2-3 minutes. Then turn and grill again. You want those lovely grill marks on the fruit. Set peaches aside to cool.
In a small bowl mix together olive oil, balsamic reduction and salt and pepper.
Meanwhile in another bowl toss together the red onion, arugula and add half of the balsamic mixture.
Arrange arugula on a big serving platter and then add sliced prosciutto. Tear burrata gently with hands and arrange over the arugula.
Next top with grilled peaches and drizzle with remaining balsamic dressing.
Top salad with a few mint leaves for added flavor and garnish.
Grilled Peach, Arugula Salad With Burrata and Prosciutto
Ingredients
- 1-2 mint sprigs
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar reduction
- 4-6 thinly sliced prosciutto
- 3 cups loosely packed baby arugula
- 2 ripe peaches, sliced
- 1 burrata (you can use mozzarella)
- 1/2 red onion, sliced
Instructions
- Heat grill pan on the stove. Drizzle the pan with olive oil and place peaches on their side. Let the peaches grill for 2-3 minutes. Then turn and grill again. You want those lovely grill marks on the fruit. Set peaches aside to cool.
- In a small bowl, mix together olive oil and the balsamic reduction.
- In another bowl, toss together the red onion and arugula with half of the balsamic mixture.
- Arrange the arugula, prosciutto and peaches on a serving platter. Tear burrata into pieces and place on top of salad.
- Top the salad with mint leaves. Then drizzle with remaining balsamic.
Additional Notes & Tips for this Summer Salad Recipe
- If you’re a vegetarian, skip the prosciutto, but don’t forget the mint leaves— those really elevate this little dish to the kind of salad you can serve as the main dish.
- If you are not a fan of arugula, you can make this grilled peach salad with spinach instead. If you can’t find burrata,
- You can use mozzarella cheese or you can even use feta cheese for this recipe instead of burrata.
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