Description
A vibrant and fresh Grilled Peach Burrata Salad featuring charred peaches, sweet corn, crusty baguette, and creamy burrata, tossed with a tangy honey lemon dressing and garnished with prosciutto and pistachios. Perfect for a light summer meal or appetizer, combining smoky, sweet, and savory flavors.
Ingredients
Produce
- 2 ripe peaches, sliced
- 2 cobs corn
- 4 cups baby arugula
- 1 cup cherry tomatoes
- 1 shallot, thinly sliced
- 2 tbsp basil, finely chopped
- 2 tbsp parsley, finely chopped
Bakery
- 1/2 baguette, chopped into 1-inch pieces
Dairy
- 1 ball burrata cheese
Meat
- 100 g prosciutto
Pantry
- 1 tbsp olive oil (for brushing)
- 1/4 cup olive oil (for dressing)
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup pistachios, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat and Prepare Grill: Preheat your grill to medium-high heat to get it ready for grilling the corn, peaches, and bread. This ensures a nice char and smoky flavor.
- Brush and Season Ingredients: Brush the corn cobs, peach slices, and baguette cubes evenly with 1 tablespoon of olive oil. Sprinkle them with salt and pepper to season before grilling.
- Grill the Corn: Place the corn on the grill and cook for about 10 minutes, turning occasionally, until charred on all sides for a smoky, sweet flavor.
- Skewer and Grill Bread and Peaches: Thread the peach slices and bread cubes onto skewers for even cooking. Grill each skewer for about 2 minutes per side, watching the bread carefully as it can cook quickly and burn.
- Prepare Dressing and Other Salad Components: While grilling, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, sliced shallot, chopped basil, parsley, salt, and pepper to create a flavorful dressing.
- Cut Corn from Cob: After grilling, allow the corn to cool slightly, then cut the kernels off the cob for the salad.
- Assemble the Salad: On a large platter, spread the baby arugula evenly. Top with grilled corn kernels, peach slices, grilled bread cubes, and cherry tomatoes.
- Toss with Dressing: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the dressing's tangy sweetness.
- Add Prosciutto, Burrata, and Pistachios: Arrange the prosciutto slices on top, tear the burrata cheese and distribute it evenly across the salad, and sprinkle chopped pistachios for added crunch and flavor.
- Serve and Enjoy: Serve the salad immediately to enjoy the contrast of smoky grilled produce, creamy burrata, and savory prosciutto.
Notes
- You can substitute the arugula with mixed greens if preferred.
- For a vegetarian option, omit the prosciutto.
- Use fresh peaches that are ripe but firm to hold up on the grill without falling apart.
- If you don't have a grill, a grill pan on the stovetop works as a good alternative.
- Leftover grilled bread can be used as croutons in other salads or soups.
