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Prosciutto, Burrata and Grilled Peach Salad
This Prosciutto, Burrata and Grilled Peach Salad is perfect for Summer parties. Sweet peaches and salty proscuitto pair perfectly with the creamy burrata.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer, Salads
Cuisine:
American, Italian
Servings:
4
Servings
Calories:
126.47
kcal
Author:
Sarah Hill
Equipment
Knife
Grill
Ingredients
1
ball
burrata cheese
2
peaches
cut in half and pitted
4-6
slices
proscuitto
1
tablespoon
olive oil
salt and black pepper
to taste
¼
cup
balsamic vinegar*
1
tablespoon
honey*
1
package
arugula
US Customary
-
Metric
Instructions
Heat a grill to medium-high heat. Brush each peach with ¼ teaspoon of olive oil.
Place peaches cut side down on the grill and cook for 4-5 minutes, flip and cook for an additional 4-5 minutes.
Meanwhile, add balsamic vinegar and honey to a small saucepan and bring to a boil over medium-high heat.
Once boiling, reduce the heat and simmer until it is reduced by ½. Turn off the heat and allow it to cool for a few minutes.
Remove peaches from the grill and place on a platter full of arugula. Top with ball of burrata and prosciutto slices.
Season with salt and pepper. Drizzle everything with the remaining olive oil and the balsamic glaze. Serve and enjoy!
Notes
*Optional to use 1-2 tablespoons of pre-made balsamic glaze rather than making your own
Nutrition
Serving:
1
Serving
|
Calories:
126.47
kcal
|
Carbohydrates:
14.73
g
|
Protein:
1.83
g
|
Fat:
6.94
g
|
Saturated Fat:
1.59
g
|
Polyunsaturated Fat:
0.95
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
5.46
mg
|
Sodium:
66.72
mg
|
Potassium:
128.88
mg
|
Fiber:
1.14
g
|
Sugar:
12.99
g
|
Vitamin A:
255.14
IU
|
Vitamin C:
3.14
mg
|
Calcium:
9.78
mg
|
Iron:
0.45
mg