Grilled Peach Salad with Prosciutto, Burrata, and Balsamic Glaze
Sweet heat from the grill. Salt from the meat. Cream from the cheese.
Ingredients
- 4 ripe peaches, halved and pitted
- 6 slices prosciutto, torn
- 2 balls burrata, torn
- 4 cups arugula
- 1/4 cup balsamic glaze
- 2 tbsp olive oil
- Black pepper
- Flaky salt
Instructions
- **Grill peaches**: brush cut sides with oil. Grill cut-side down 3–4 minutes until charred.
- **Assemble**: arugula on a platter. Add peaches, prosciutto, and burrata.
- **Finish**: drizzle balsamic glaze and olive oil. Crack pepper and sprinkle salt over everything.
Chef's Notes
- Peaches should be ripe but firm. Overripe ones fall apart on the grill.
- No grill? Use a ripping hot cast-iron pan.
- Add toasted pistachios for crunch.