Grilled Peach Salad with Basil, Mozzarella, and Prosciutto

I listen to my own podcast because…I dunno! I want to hear how I sound “on air” and if nothing else, it’s good to critique myself. I’m currently working on not saying “so” as much. I’m not an um-er, but I certainly over-use the word “so”. Sorry if you’re sweet enough to listen in – I’m working on it!

That said, I started scanning my recent blog posts and I also write the word “so” a lot. Probably because I type like I talk – people tell me that ALL. THE. TIME. Someone just said this week that they appreciate the conversational tone on my blog.

I love that. It’s such a compliment. It feels like an authentic space that represents who I am and what I love. Lately, however, I’ve been uninspired by food. Nothing really seems to sound good and that’s just silly because my love for food is unwavering.

The reality is that I want things quick, easy, and not heating up my house. It was in the mid 90’s here in Michigan today and that’s just a bit too toasty for this northerner. So (there’s that little word I love to over-use) I’ve been taking my cooking to the backyard. Or that little slab in the back of my house I like to pretend is a backyard.

This salad caught my eye on Pinterest because it’s STUNNING. It also uses some of my favorite ingredients – yes the cheese (even though the original recipe called for burrata – is there really any going wrong…mozzarella, burrata…yum), yes the peaches…but the real star is the balsamic.

Balsamic vinegar is basically the ranch of summertime. There, I said it. I get it, ranch is bomb.com but a high quality balsamic vinegar that is syrupy and sweet? Life changing. Find the good stuff* – it’s worth it! If you can’t find the good stuff, simmer your run-of-the-mill balsamic for 10-15 minutes until reduced by half. Allow it to cool and thicken – so flipping good! And on this salad? Oh, sweet, sweet summertime bliss!


Grilled Peach Salad with Basil, Mozzarella, and Prosciutto
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Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 4 peaches, pitted and cut into quarters
  • 4 Tbsp olive oil, divided
  • ¼ cup balsamic vinegar*
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 5 oz fresh arugula
  • 8-10 large basil leaves, chiffonade
  • 4 oz prosciutto
  • 4 oz fresh mozzarella, torn into pieces
Instructions
  1. Heat your grill to medium heat. Brush the peaches with 1 tablespoon of the olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates and have charred grill marks. Flip over and continue grilling for another 4-5 minutes. Remove from grill and set aside.
  2. Add remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper to a small bowl and whisk well or combine in a small container with a tight fitting lid and shake vigorously.
  3. Place arugula and basil in a large bowl and drizzle with the balsamic vinaigrette. Toss gently to coat the arugula. Serve salad topped with the peaches, prosciutto, and mozzarella.
  4. On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.
  5. Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.
Notes
Recipe slightly adapted from Wellness by Kristen
Nutrition Information
Serving size: ⅓ recipe Calories: 444 Fat: 29.3 Carbohydrates: 24.3 Sugar: 20.7 Sodium: 827 Fiber: 3.0 Protein: 23.0 Cholesterol: 53
Be well,

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