The Grilled Peach and Arugula Salad with Burrata is the ultimate summer salad. It’s pretty, colorful, and full of fresh, summertime flavors, including peppery arugula, juicy peaches and creamy burrata drizzled with a balsamic reduction for an added sweetness and flavor.
If you haven’t yet grilled a peach, is it even summer? Currently I am a little obsessed with peaches.
They’re just so perfectly juicy and grilling them takes the fruit to a new level. The most refreshing summer salad for a crowd or just you.
Sometimes it’s fun to take a classic and turn it on its head. Grilled peaches instead of tomatoes, burrata instead of mozzarella and mint instead of basil. It’s definitely not the Caprese you’re used to, but it’s absolutely delicious.
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Easy Substitutions for The Grilled Peach Salad
If you’re a vegetarian, skip the prosciutto, but don’t forget the mint leaves— those really elevate this little dish to the kind of salad you can serve as the main dish. If you are not a fan of arugula, you can make this grilled peach salad with spinach instead. If you can’t find burrata,
mozzarella cheese is a great substitute or you can even use feta cheese.
Here is how to make the Grilled Peach Salad
Grilled Peach and Arugula Salad With Burrata
Few sprigs of mint
- 1/4 cup
- 1/4 cup
balsamic vinegar reduction
thinly sliced prosciutto
- 3 cups
loosely packed baby arugula
ripe peaches, sliced
ball burrata (you can use mozzarella)
red onion, julienne
- Heat grill pan on the stove. Drizzle the pan with olive oil and place peaches on their side. Let the peaches grill for 2-3 minutes. Then turn and grill again. You want those lovely grill marks on the fruit. Set peaches aside to cool.
- In a small bowl, mix together olive oil and the balsamic reduction.
- In another bowl, toss together the red onion and arugula with half of the balsamic mixture.
- Arrange the arugula, prosciutto and peaches on a serving platter. Tear burrata into pieces and place on top of salad. Top the salad with mint leaves. Then drizzle with remaining balsamic.
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