Description
A refreshing salad featuring grilled peaches, creamy burrata, and peppery arugula, all drizzled with a sweet balsamic glaze.
Ingredients
- 1/2 cup Balsamic Vinegar (good quality)
- 2 large Ripe Peaches (halved and pitted)
- 1 tbsp Olive Oil (for brushing peaches)
- 1 pinch Salt (to taste)
- 1 pinch Black Pepper (to taste)
- 5 oz Arugula (baby arugula)
- 8 oz Burrata Cheese (torn into pieces)
- 4 slices Prosciutto (optional, torn into pieces)
- 1/4 cup Fresh Basil (torn or chopped)
- 1/4 cup Pistachios (shelled and roughly chopped)
- 1 tbsp Extra Virgin Olive Oil (for dressing)
- 1/4 tsp Flaky Sea Salt (optional, for finishing)
Instructions
- Prepare the Balsamic Glaze: In a small saucepan over medium heat, bring the balsamic vinegar to a gentle simmer. Reduce the heat and let it simmer for about 10-15 minutes, or until it thickens slightly and coats the back of a spoon. Remove it from the heat and allow it to cool.
- Grill the Peaches: Preheat your grill or grill pan over medium-high heat. Brush the cut sides of the peach halves with olive oil and season lightly with salt and pepper. Place the peaches cut-side down on the grill. Grill for about 3-4 minutes, or until grill marks appear and they begin to soften. Carefully flip them over and grill for another 2 minutes. Remove from heat.
- Assemble the Salad: In a large bowl, combine the arugula, torn burrata, and torn prosciutto (if using). Add the grilled peaches and toss gently to combine. Drizzle with extra virgin olive oil and season with flaky sea salt if desired.
- Plate and Finish: Transfer the salad to a serving dish. Drizzle with the balsamic glaze, and sprinkle the chopped pistachios and fresh basil on top. Serve immediately.
Notes
Choose quality ingredients for the best flavor, and consider presentation to enhance the dish’s appeal.