Grilled Peach and Burrata Salad
Servings 4 people
This Burrata Peach Salad is a fresh and flavorful summer salad made with juicy peaches, creamy burrata, crisp greens, and crunchy toppings. Ready in under 20 minutes, it's the perfect sweet-and-savory dish for brunch, lunch, or an easy side.
Ingredients
Salad
Dressing
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Salad
- Slice 3 peaches and 2 medium avocados into wedges, discarding the pits. Set aside.
- Toast ½ cup pecans for 3 to 4 minutes in a dry skillet, stirring frequently.
- In a small bowl, whisk 1 tablespoon olive oil with ½ tablespoon honey. Add peach wedges and toss to coat.
- Heat a grill pan over medium heat and lightly oil it. Arrange the peaches in a single layer and grill for a couple of minutes per side, until grill marks form and the peaches are just tender but still hold their shape.
- Arrange 5 cups arugula on a serving platter. Top with 2 medium avocados, 8 slices prosciutto, grilled peaches, 1 cup blackberries, and toasted pecans.
- Gently tear 1 (8oz.) ball burrata cheese into large pieces and scatter over the salad.
Dressing
- Combine ¼ cup olive oil, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl or jar. Whisk or shake until well blended.
- Drizzle with the dressing over the salad and enjoy right away.
Notes
- Unfortunately, this salad doesn't store well. The peaches and avocados will turn brown, the overall texture will soften and wilt, and the burrata will release excess liquid, which will affect the texture and taste.
- Select peaches that are ripe but firm, as they will hold their shape better when cut into wedges and grilled. Soft peaches may break down when cooking and turn mushy in the salad.
- If burrata is not available, try soft goat cheese, feta, or fresh mozzarella. They all work great for this recipe.
- Slice avocados last and toss lightly with a little lemon juice to prevent browning.
- Swap peaches for nectarines or apricots; grilled pineapple works great, too.
- For a different crunch, use toasted almonds, walnuts, or pistachios instead of pecans.
- For a vegetarian version, omit prosciutto; for a vegan take, omit both prosciutto and burrata and swap the honey for maple syrup or agave.
Nutrition
Calories: 579kcal | Carbohydrates: 38g | Protein: 8g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 509mg | Potassium: 883mg | Fiber: 12g | Sugar: 24g | Vitamin A: 1204IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg
Find it online: www.sugarandsoul.co/burrata-peach-salad/