My son saw this salad combination somewhere on the internet and wanted to try it. So we did, and it was so good it became one of our favorite summer easy dinners. I’m posting this now so that next summer I have a reminder to make this when peaches are back in season.
The ingredients here are the stars, so it is worth it to splurge on the best you can get. Fresh peppery arugula, sweet grilled peaches, creamy burrata, salty prosciutto, fruity extra virgin olive oil and the complex sour sweet of aged balsamic vinegar, all combine to create a composed salad that is so much more than the sum of its parts.
The first step is to grill the peaches. Just-ripe yellow peaches are perfect here. Slice the peaches into 8ths and toss with a small amount of extra virgin olive oil and sprinkle with a touch of salt and pepper. Grill over high heat for about 2 minutes per side, until the slices just begin to soften. (In a pinch, you can pan fry the peaches for the same amount of time.)
Then, to assemble the salad, place a handful of arugula on the plate and scatter the grilled peaches, prosciutto pieces, and torn burrata on top.
Drizzle with a small amount of olive oil and balsamic vinegar to finish the salad. A good crusty bread and a white wine will round out the meal.
This is the kind of recipe that can be played with a bit. Add some thinly sliced or diced red onion. Sprinkle on some chopped roasted pistachios or pecans. Change the dressing – a a shallot mustard vinaigrette could be nice. Use nectarines (as the eagle-eyed readers among you have noticed I did in the photos.) Or even crisp up the prosciutto before adding it to the salad. Just have fun with it and enjoy the best of summer.
Arugula, Peach, Prosciutto, and Burrata Salad
Ingredients
- 2 handfuls arugula
- 2 peaches sliced into 8ths
- 4 slices prosciutto torn into several small pieces
- 1 burrata If making a single portion or appetizer sized portions, burratinni work well
- extra virgin olive oil Enough to drizzle on salad and to lightly coat peaches for grilling
- balsamic vinegar Enough to drizzle on salad
- salt
- pepper
Instructions
- Slice the peaches into 8ths and toss with a small amount of extra virgin olive oil and sprinkle with a touch of salt and pepper.
- Grill peaches over high heat for about 2 minutes per side until the slices just begin to soften.
- Assemble the salad. Place a handful of arugula on each plate, then scatter the grilled peaches, prosciutto pieces, and torn burrata on top.
- Drizzle with a small amount of olive oil and balsamic vinegar.
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