Grilled Peach and Burrata Salad

Normally, I am only a so-so fan of peaches, but when they're lightly grilled, with sea salt, and creamy burrata, all of a sudden, I get interested! My friend makes this dish for summer pot-lucks and it's always a winner. You can leave out the prosciutto for a more vegetarian friendly dish.


  • 2 medium peaches, halved and and pitted
  • ¼ c extra virgin olive oil, plus more for grilling peaches
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp shallot, minced
  • 1 tsp honey
  • ¾ tsp flake sea salt, divided
  • ½ tsp freshly ground pepper
  • 5 oz mixed baby greens
  • ½ c summer herbs, torn (such as mint, basil, and parsley), plus more for garnish
  • 8 oz burrata
  • 4 pieces thinly sliced prosciutto, torn into pieces

4.8Preheat an outdoor grill to medium high heat. Lightly brush peaches with olive oil. Place peaches, cut-side down on grill. Grill until slightly charred, about 2 minutes per side.

In a medium bowl, whisk together lemon juice, shallot, honey and ½ tsp each salt and pepper. Slowly whisk in ¼ c olive oil to thicken vinaigrette.

In a large bowl, add greens and herbs and toss together with ¼ c vinaigrette. To serve, place salad greens on plate, place burrata on each plate, top with grilled peaches and prosciutto if using.Drizzle with remaining dressing. Top with remaining ¼ teaspoon sea salt and herbs. Serve immediately.


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