Grilled Peach Salad with Basil, Mozzarella, and Prosciutto
Author: Nicole Morrissey
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
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.
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.
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.
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.
Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.