Description

A light, refreshing, and impressive salad featuring sweet grilled peaches, creamy burrata cheese, and a tangy balsamic glaze. Perfect for Labor Day or summer gatherings.

Ingredients

Scale

4 large ripe but firm peaches
2 tablespoons butter, melted
1 tablespoon brown sugar (optional)
1 large ball burrata cheese (about 8 ounces)
5–6 ounces mixed greens (spring mix or arugula)
2 ounces prosciutto, torn into pieces
1/2 cup fresh basil, torn
1/4 cup aged balsamic vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
Sea salt and black pepper to taste

Instructions

Wash peaches, cut in half, and remove pits. Pat dry if juicy.
Preheat grill to medium-high heat (400°F).
Brush peach cut sides with melted butter and sprinkle with brown sugar.
Grill peaches cut-side down for 3-4 minutes until char marks appear and fruit softens slightly.
Flip peaches and cook for another 2-3 minutes. Remove and let cool for 5 minutes.
Whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified.
Toss mixed greens with half of the dressing in a large bowl.
Arrange dressed greens on a serving platter.
Tear burrata into chunks and scatter over greens.
Slice cooled peaches into wedges and arrange over the salad.
Sprinkle with torn prosciutto, remaining dressing, fresh basil, and black pepper.

Notes

[‘Use ripe but firm peaches to prevent them from turning to mush on the grill.’, ‘Let burrata come to room temperature 30 minutes before serving for best texture and flavor.’, ‘Do not reheat this salad; serve at room temperature.’, ‘Dressing can be made up to 3 days in advance.’, ‘Peaches can be grilled the night before and stored in the fridge.’]

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18
Sodium: 350
Fat: 16
Saturated Fat: 6
Carbohydrates: 22
Fiber: 4
Protein: 12

Keywords: grilled peach burrata salad, labor day recipe, summer salad, easy appetizer, vegetarian salad, balsamic glaze, grilled fruit