Description

A bright, elegant Labor Day salad featuring caramelized grilled peaches, creamy burrata, salty prosciutto, and peppery arugula with a balsamic vinaigrette.

Ingredients

Scale

4–6 large ripe peaches (yellow preferred)
2 balls burrata cheese (about 8 ounces each)
4–5 cups baby arugula, packed
4–6 thin slices prosciutto
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small clove garlic, minced
Salt and black pepper to taste

Instructions

Wash peaches, cut in half, remove pits, and slice into 1-inch thick wedges. Brush lightly with olive oil on both sides.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified. Set aside.
Heat grill or grill pan to medium-high heat. Place peach wedges cut-side down on the grill.
Grill peaches for 2-3 minutes until char marks appear and they soften slightly. Flip and grill for another 1-2 minutes. Remove and let cool slightly.
Scatter arugula evenly on a large serving platter.
Arrange grilled peach wedges on top of the arugula.
Tear open burrata balls with hands or spoon, letting the creamy center spill over the peaches and greens.
Drizzle balsamic vinaigrette generously over the salad.
Finish with cracked black pepper and flaky sea salt. Add prosciutto (grilled or raw) and serve immediately.

Notes

Use room temperature burrata for best texture. Do not over-grill peaches as they continue to cook after removal. Prosciutto can be grilled for 30 seconds per side for crispiness. Best served immediately as arugula wilts quickly.

Prep Time: 8 minutes
Cook Time: 6 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1/4 of the salad
Calories: 320
Sugar: 22
Sodium: 450
Fat: 18
Saturated Fat: 8
Carbohydrates: 28
Fiber: 4
Protein: 12

Keywords: grilled peach, burrata salad, labor day recipe, summer salad, balsamic vinaigrette, prosciutto, arugula, easy dinner, vegetarian option