For a dish that’s simply peachy, check out this grilled peach burrata salad. Grilling the peaches intensifies their natural sweetness while creating a thin, caramelized layer. A few minutes on each side and they’re ready to join salty bites of prosciutto and chunks of creamy burrata atop a bed of arugula. This vibrant salad is ready in just over 15 minutes and captures the simple decadence of farm-fresh summertime produce.
Enjoy with a summery Pennsylvania Rosé or refreshing Pennsylvania pale ale. Cheers!
Grilled Peach Burrata Salad
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 6 min | 16 min |
Ingredients
- 2 Pennsylvania peaches, quartered and pitted
- 1 tablespoon olive oil
- 4 cups Pennsylvania arugula
- 4 ounces burrata cheese
- 4 slices prosciutto
- 2 tablespoons Pennsylvania honey
- 2 tablespoons balsamic glaze
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Preheat a grill or grill pan over medium heat. Brush peach halves with olive oil and place them cut-side-down onto grill. Cook until grill marks appear and peaches are tender, about 2-3 minutes per side . Remove peaches from grill and slice.
- Arrange arugula on a serving platter. Tear burrata and prosciutto into bite-sized pieces and scatter evenly over the greens. Top with grilled peach slices.
- Drizzle with honey and balsamic glaze. Garnish with salt and black pepper, and serve.
- Recipe and video: Dish Works
