Description

A quick, elegant, and budget-friendly summer salad featuring caramelized grilled peaches, creamy burrata cheese, peppery arugula, and a tangy balsamic glaze.

Ingredients

Scale

4 medium peaches, halved and pitted
1 (8-ounce) ball burrata cheese
4 cups fresh arugula
4 slices prosciutto
2 tablespoons balsamic glaze
1 handful fresh basil leaves
1/4 cup toasted pecans
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Sea salt and black pepper, to taste

Instructions

Preheat grill or grill pan to medium-high heat.
Wash and dry peaches. Cut in half and remove pits.
Place peach halves cut-side down on the grill. Grill for 2-3 minutes until char marks appear and peaches soften slightly.
Flip peaches and grill other side for 1-2 minutes to warm through. Remove and let cool slightly.
In a large mixing bowl, toss arugula with olive oil, lemon juice, salt, and pepper.
Slice cooled peaches into wedges.
Arrange dressed arugula on a platter.
Top with grilled peach wedges.
Tear burrata into chunks and distribute over peaches.
Crumble prosciutto over the salad.
Sprinkle with toasted pecans and fresh basil leaves.
Drizzle with balsamic glaze and serve immediately.

Notes

Choose peaches that are ripe but firm to prevent falling apart on the grill. Add burrata just before serving to maintain its creamy texture. This salad is best served fresh; do not freeze.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 20
Sodium: 450
Fat: 25
Saturated Fat: 10
Carbohydrates: 25
Fiber: 4
Protein: 12

Keywords: grilled peach burrata salad, summer salad, budget recipe, labor day recipe, easy dinner, vegetarian options, gluten-free salad