The Grilled Peach, Burrata, Arugula, and Prosciutto Salad You'll Be Eating All Summer
When it comes to parties and gatherings, I was taught to never show up empty handed, but the task of picking something to bring outside of wine always puzzled me. Do you bring an app or maybe dessert? How do you know it will be enough for the number of people attending? Or if you’re the one hosting, what you can have that fits most people’s preferences? Enter this salad.
I saw this recipe on Instagram last summer and immediately wanted to make it based on the pictures. It is the epitome of summer flavors and we made It several times within a span of a couple weeks. I think it would be great for a party as well! Here’s what you’ll need:
Grilled Peach, Burrata, arugula, and Prosciutto Salad
Time to cook: 20 min | Serves: 4-6 people
Ingredients:
2 cups of arugula
3 peaches pitted and cut in half
3 balls of burrata cheese (4 ounces each)
3 ounces thinly sliced prosciutto (about 6 slices)
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
fresh cracked black pepper to taste
2-3 tablespoons of balsamic reduction
Instructions:
Prepare the peaches by washing them and cutting them in half to remove the pit. We personally peeled the peaches as we prefer them that way, but the recipe works either way! Once the peaches are halved, brush with olive oil and place on a hot grill for 5-7 minutes depending on how charred you’d like them. Remove and let cool.
While peaches are grilling, begin balsamic reduction. Place balsamic vinegar in a saucepan over medium heat until it begins to simmer. Reduce heat once simmering and continue to cook for 15-20 minutes, stirring occasionally, until consistency is like syrup. If you prefer a sweeter reduction you can add a little brown sugar to the pan at the beginning of cooking. *If simmering with sugar, it will take about 8-10 minutes to reduce.
Toss arugula with lemon juice.
Begin planting your salad - we prefer a platter to bowl for presentation purposes. Arrange a layer of the arugula on the platter and then add sliced prosciutto. Cut the burrata in half or desired size and place it around the salad. The cheese will be creamy and a bit messy once broken and spread.
Cut peaches to desired sizes like slices or leave them halved and place them on the salad.
Combine cooled balsamic and olive oil and then drizzle over the salad just before serving.
For added protein, add grilled chicken.
Notes: if making in advance - wait to assemble until ready to serve. This salad is a bit more ‘wet’ and may create a soggy texture if prepared too early. You can also bake the prosciutto at 350 for 5-10 minutes to make it crispy and crumble it on top. The balsamic reduction can be stored for 2-3 months in a sealable container in the fridge for further use or if prepared ahead of time.
Wines to pair it with
This salad is perfect for summer and these flavors pair perfectly with summer wines. Try a Sauvignon Blanc, dry rosé, Pinot Gris, Champagne or Prosecco to complement the sweet, earthy and tangy flavors in this salad. Each will play up with fruit flavor of the peach and keep the dish light and refreshing.