Grilled Peach & Burrata Salad with Arugula & Prosciutto

This vibrant summer salad is a celebration of sweet grilled peaches, creamy burrata, salty prosciutto, and peppery arugula — tied together with a bright lime-Dijon vinaigrette and a shower of fresh herbs from the garden. It’s garden-to-table at its finest!

Make it a meal! This salad pairs perfectly with my favorite grilled chicken recipe!

Serves 4

Ingredients

For the Salad:

• 4 ripe but firm peaches, halved or quartered, pits removed

• 5 oz baby arugula

• 8 oz burrata (2 large balls or several small ones), gently torn

• 6-8 slices prosciutto, loosely rolled or torn

• Fresh basil leaves, chiffonade

• Fresh mint leaves, chiffonade

• Extra-virgin olive oil, for finishing

For the Dressing:

• ¼ cup olive oil

• Juice of 1 lemon

• 1 tbsp Dijon mustard

• Salt & freshly ground black pepper, to taste

For the Peach Seasoning Mix (same seasoning as my grilled chicken recipe):

• 1 tbsp brown sugar

• 1 tbsp white sugar

• 1 tbsp paprika

• 2 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp kosher salt

• ½ tsp onion powder

• ½ tsp black pepper

• ¼ tsp cayenne pepper

Directions

1. Make the Dressing:
   In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until blended. Taste and adjust seasoning as needed. Set aside.

2. Grill the Peaches:
   Preheat your grill to medium-high.
   In a small bowl, combine all the seasonings. Lightly lather the peaches in 1-2 tablespoons of the seasoning mix and olive oil.

   Place peaches cut-side down and grill for 6–8 minutes, rotating halfway to get nice char marks. Flip and grill the skin side for another 3–5 minutes, until tender but not falling apart. Remove and let cool slightly.

3. Assemble the Salad:
   On a large serving platter, spread the arugula into an even layer. Lightly drizzle with about half the dijon dressing and toss gently to coat.

   Nestle the grilled peaches throughout the greens. Tear the burrata and place clusters around the salad. Tuck in pieces of prosciutto, letting them curl naturally for texture.

4. Add the Finishing Touches:
   Sprinkle the basil and mint over the top. Drizzle the remaining dressing and finish with a touch of your best olive oil. Enjoy!!!

Tips:

• Peaches: Slightly underripe peaches work best for grilling — they hold their shape while still caramelizing beautifully.

• Herbs: Slice your mint and basil just before serving to keep them fresh and fragrant.

• Serving: This salad is best enjoyed at room temp — the burrata will be extra gooey and the flavors more pronounced.