Grilled Peach & Burrata Salad

Written By Sophie Hakala

This salad is really about peaches. Well, let’s be fair - peaches and burrata. Both ingredients share center stage in this summery salad. The ingredients are minimal, the process is simple, and the final product is divine.

Ingredients list

  • 2 fresh peaches. (Not too ripe! They must stand up to grilling.)

  • Prosciutto (You could grill a chicken breast as an alternative protein)

  • 8 oz. container of burrata

  • Arugula

  • Fresh Basil

  • Extra Virgin Olive Oil (Good oil is key! No skunky old oil or you’ll be sad. We use Graza’s Drizzle variety.)

  • Balsamic Vinegar (we use the Napa Valley Naturals oak wood aged variety. It’s thicker let’s us skip making a reduction.)

  • A crusty loaf of your favorite bread to serve toasted alongside the salad.

Instructions:
We’re grilling peaches! So, we’re going to need some good heat to caramelize those sugars. Fire up your grill and get it nice and hot. We love burning lump charcoal when we’re grilling, but a gas grill would do the trick too. While your grill is warming up go ahead and halve those peaches and remove the pits. Brush a little bit of olive oil on the cut side of the peaches and when the grill is ready, throw them on cut side facing down.

After about 3 minutes pull the peaches and set aside. On a large plate (or smaller bowls/plates that you’re eating from) cover the surface with rinsed and dried arugula. Slice the peaches and sporadically place the slices over the arugula and add scoops of burrata throughout. If you’re using prosciutto, grab half pieces and gently wad them into ball shapes and place throughout the salad. Use as much as you’d like. The salt and fat really sing alongside the sweetness of the peaches and peppery taste of the arugula. 

Once you’re this far, throw some thick-sliced bread on the grill and give some heat to both sides. Pull the bread, butter it or hit it with a little of that fancy olive oil you got yourself. Give the salad a drizzle of the olive oil and follow that with a similar drizzle of your balsamic vinegar. If you’ve got a large flaked salt (kosher salt will do), sprinkle that atop it all and then do the same with some freshly cracked pepper. And before you dig in, snap a photo of it and send it to us at @eastsidefoodcoop. Enjoy!

 

One note: 

*You’ll likely have some leftover ingredients depending on how many folks you’re feeding. So, either scale the salad size up for a crowd or put those ingredients to work in something else, ok? No food waste!

Sophie Hakala
Next

TIRAMISU-ISH