Ingredients
Ingredients
- 3 Peach - Halved or Pitted
- 1 Tbsp Olive Oil
- 5 Oz Burrata Cheese
- 4 Cups Arugula (or Baby Greens)
- 1/4 Cup Basil - Chopped
- 1/4 Cup Pecan (or Walnuts) - Toasted
- 2 Slices Prosciutto - Torn
- 2 Tbsp Balsamic Glaze
- 1 Tbsp Olive Oil
- Salt and Pepper - To Taste
Directions
Directions
- Brush the peach halves lightly with 1 tablespoon of olive oil.
Grill over medium-high heat for 2–3 minutes per side until grill marks appear and the peaches soften slightly. Let cool for a few minutes, then slice.
Arrange the arugula or mixed greens on a large serving platter.
Tear the burrata into large pieces and place it over the greens.
Arrange the grilled peach slices around the burrata.
Scatter the fresh basil leaves, toasted pecans, and prosciutto (if using) over the salad.
Drizzle with the extra-virgin olive oil followed by the balsamic glaze.
Season with flaky sea salt and freshly ground black pepper.
Serve immediately with crusty bread or grilled baguette slices.
Nutrition
Per serving · 4 servingsCalories
320
Fat
24 g
Saturated fat
10 g
Carbohydrates
18 g
Sugar
10 g
Fiber
3 g
Protein
10 g
Sodium
600 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Peach - Halved or Pitted
- 1 Tbsp Olive Oil
- 5 Oz Burrata Cheese
- 4 Cups Arugula (or Baby Greens)
- 1/4 Cup Basil - Chopped
- 1/4 Cup Pecan (or Walnuts) - Toasted
- 2 Slices Prosciutto - Torn
- 2 Tbsp Balsamic Glaze
- 1 Tbsp Olive Oil
- Salt and Pepper - To Taste
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