Grilled Peach & Burrata Salad
Halved peaches grilled until caramelized, torn over arugula with creamy burrata, prosciutto, and a balsamic drizzle. A summer salad that blurs the line between appetizer and dessert. The grill transforms the peach from fruit to something richer — smoky, concentrated, slightly melty.
Ingredients
🌱 From Your Homestead
- ripe peaches (4, halved and pitted)
- fresh basil (handful of leaves)
- arugula (4 cups)
🛒 From the Store
- burrata (2 balls)
- prosciutto (4 slices, optional)
- balsamic glaze (for drizzle)
- olive oil
- salt
- pepper
- honey (1 tsp, optional)
How to Make It
- Gather your ingredients: ripe peaches (4, halved and pitted), fresh basil (handful of leaves), arugula (4 cups), burrata (2 balls), prosciutto (4 slices, optional), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: ripe peaches (4, halved and pitted), fresh basil (handful of leaves), arugula (4 cups).
- Oil the cut side of the peaches and grill cut-side down for 3 minutes — no more. You want grill marks and slight softening, not mushy fruit. The peaches should still hold their shape when you pick them up. Slightly firm peaches actually grill better than dead-ripe ones.
- Cook for approximately 20 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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