This summer has been a blast so far. We took a trip to Napa, spent a few summer days at the beach, went on bike rides, had BBQs…
And the best is yet to come! We have a trip to Italy and Greece coming up in September and I can’t wait. We’ll see my cousin get married in our first week of the trip, go on a (very) late honeymoon to Greece, then I’m going back to Italy for another week for family time and another wedding! It’s going to be a great vacation and I’m so looking forward to it.
But when I start thinking of September, it also means the end of the beautiful summer fruit season that we’re still enjoying. I’m loving the fresh watermelon, figs, and the peaches…all the fresh peaches! I recently mades these grilled peaches with whipped vanilla bean and honey ricotta, but wanted to take make one more peach recipe before the season ends. So instead of making something sweet, I made a savory peach salad with burrata, prosciutto, castelvetrano olives and cherry tomatoes. It was actually inspired by a menu item at my favorite Napa restaurant, Brasswood. So I recreated it!
The end result is a perfect summer salad that you can have as an appetizer, stand-alone salad, or even a side dish. The peaches and burrata work perfectly together, and the balsamic vinegar adds the perfect bite and sweetness. So I would suggest you go make this grilled peach and burrata salad…now! The peaches won’t last long after all…
Grilled peach and burrata salad
This grilled peach and burrata salad is the perfect way to use fresh summer peaches. The burrata pairs perfectly with the sweetness of the peaches, and the cherry tomatoes and olives round out the salad beautifully.
- 2 fresh peaches, pit removed, and cut into slices
- coconut oil, to coat peaches with
- 1/2 cup burrata cheese
- 1/4 cup castelvetrano olives
- 1/4 cup cherry tomatoes, cut in half
- 5 slices prosciutto
- basil to garnish
- 1 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- salt and pepper to taste
With a basting brush, brush peach slices with coconut oil.
Heat a grill pan on medium heat and grill peaches until grill marks form, about 30 seconds to 1 minute per side.
On a plate or small serving board, arrange grilled peaches, burrata, prosciutto, olives, and halved cherry tomatoes.
Drizzle with olive oil and balsamic vinegar. Top with salt and pepper. Garnish with basil. Serve and enjoy!