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the ultimate summer salad with Grilled Peach and Arugula Salad With Burrata

Grilled Peach and Arugula Salad With Burrata


  • Few sprigs of mint

  • 1/4 cup

    olive oil

  • 1/4 cup

    balsamic vinegar reduction

  • 4-6

    thinly sliced prosciutto

  • 3 cups

    loosely packed baby arugula

  • 2

    ripe peaches, sliced

  • 1

    ball burrata (you can use mozzarella)

  • 1/2

    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.