Grilled Peach Salad with Burrata, Prosciutto, and Fig-Shallot Dressing
Grilling peaches enhances their natural sweetness and gives them depth, especially when paired with salty prosciutto. Add fresh burrata and a drizzle of fig-shallot dressing for a simple dish that still feels extravagant. Perfect as a light lunch or fancy starter, these ingredients pair effortlessly and come together in minutes.
Ingredients
Grilled Peach Salad
- 6 ripe peaches halved and pitted
- 1 tablespoon olive oil
- 6 ounces prosciutto
- 3 balls 12 ounces burrata
- 3 cups arugula
- 3 cups mixed greens
- 1 cup sliced orange red, and yellow cherry tomatoes
- Olive oil for greasing
Fig-Shallot Dressing
- 4 tablespoons olive oil
- 3 tablespoons fig preserves
- 1 shallot finely minced
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup coarsely chopped pistachios
Instructions
Grilled Peach Salad
- Heat an outdoor grill or grill pan to medium-high. Clean and oil the grates to prevent sticking.
- Brush the cut sides of the peaches with olive oil to prevent burning. Place each peach half cut-side down on the grill and cook until deep sear lines form and the peaches are slightly soft, about 3 to 4 minutes. Flip each half and grill for about 2 minutes more.
- Transfer to a plate to cool, then slice each half into 4 wedges.
Fig-Shallot Dressing
- Add the shallot and red wine vinegar to a small bowl and marinate for 10 minutes. Whisk in the fig preserves, salt, and pepper. While continuously whisking, slowly add the olive oil until the mixture is emulsified. Taste and adjust salt and pepper as needed.
- Add the arugula and spring greens to a large bowl. Drizzle with half the dressing, gently tossing to coat. Divide among six plates, or arrange the greens onto a large serving platter.
- Place the peaches over the greens and tear the burrata into large chunks, distributing evenly across the salad. Pull apart the prosciutto slices and drape over the peaches and burrata. Add the tomatoes. Drizzle with the remaining dressing and sprinkle with the pistachios. Serve immediately.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
