Grilled Peach Caprese Salad with Burrata and Prosciutto

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 28g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 ripe peaches
• 1 lb heirloom tomatoes
• 8 oz fresh burrata
• 4 oz thinly sliced prosciutto
• 1 cup fresh basil leaves
• 4 cups baby arugula
• 1/4 cup extra-virgin olive oil
• 3 tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 small, optional for serving crusty baguette

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F; clean and lightly oil the grates.
2. 2Halve and pit the peaches, then brush the cut sides lightly with a little of the olive oil.
3. 3Grill the peach halves cut-side down for 2 to 3 minutes until deep grill marks appear and the fruit softens slightly but still holds its shape; transfer to a cutting board and let cool 2 minutes before slicing into wedges.
4. 4While the peaches grill, slice the heirloom tomatoes into thick wedges and arrange them on a large platter or four individual plates with the arugula as a bed.
5. 5Tear the burrata into large rustic pieces and nestle them among the tomatoes; drape the prosciutto in loose folds the cheese.
6. 6Scatter the warm grilled peach wedges and whole basil leaves over the platter.
7. 7Drizzle everything generously with the remaining olive oil and the balsamic glaze, then season with kosher salt and several grinds of black pepper.
8. 8Let the salad sit 5 minutes so the peach juices mingle with the tomato and burrata cream.
9. 9Serve at once with torn baguette on the side if desired for a satisfying midday plate that still feels light.