Peach Prosciutto Burrata Salad
Our Peach Prosciutto Burrata Salad is the ultimate warm-weather dish for a summer dinner idea. Made with juicy, sweet, grilled peaches, creamy burrata cheese, salty prosciutto and crunchy pecans on a bed of mixed greens come together in about 30 minutes.
Servings: 5
Ingredients
Ingredients for Peach Proscuitto Burrata Salad
- 3 ripe peaches grilled and sliced
- 3 cups baby arugula
- 3 cups mixed salad greens
- 1 medium red onion cut in half and sliced thinly
- 1 large sweet red bell pepper with the core stem, seeds, and pith removed, then cut into thin sticks
- 6-7 leaves of mint roughly chopped
- 1 1/4 cup of chopped Prosciutto
- 2 medium-sized rounds of Burrata cheese
- ½ cup of Chopped pecans
- Extra Virgin Italian Olive Oil to taste
- Freshly cracked black peppercorns to taste
- Drizzle of honey
Raspberry Balsamic Vinaigrette Ingredients:
- 1 cup fresh raspberries
- 3 tbsp honey
- 1 tablespoon sugar
- ⅔ cup Balsamic vinegar
- ¼ cup Olive oil
- ½ teaspoon salt
- 1 tbsp lemon juice
Instructions
Peach Prosciutto Burrata Salad Directions:
- Preheat the grill to medium heat (around 350 degrees Fahrenheit).
- Halve and pit the peaches, then brush each half generously with olive oil and season with salt and pepper.
- Grill the peaches cut-side down for 15 minutes until charred. Remove and slice.
- In a large salad bowl, combine baby arugula, mixed salad greens, grilled peaches, red onions, sweet red bell peppers, and chopped mint.
- Tear Burrata cheese over the salad, scatter chopped prosciutto and pecans.
- Drizzle with extra virgin olive oil and season with cracked black peppercorns.
- Optional: Add a light drizzle of honey before adding the dressing.
- Serve with raspberry vinaigrette dressing.
Raspberry Balsamic Vinaigrette Directions:
- Add all ingredients to a blender or food processor and pulse until combined (1-2 minutes).
- Place in a jar and store in the refrigerator until ready to serve