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2 medium peaches, halved and and pitted
¼ c extra virgin olive oil, plus more for grilling peaches
2 tbsp lemon juice, freshly squeezed
2 tbsp shallot, minced
1 tsp honey
¾ tsp flake sea salt, divided
½ tsp freshly ground pepper
5 oz mixed baby greens
½ c summer herbs, torn (such as mint, basil, and parsley), plus more for garnish
8 oz burrata
4 pieces thinly sliced prosciutto, torn into pieces
⅓ c pistachios, chopped
Preheat an outdoor grill to medium high heat. Lightly brush peaches with olive oil. Place peaches, cut-side down on grill. Grill until slightly charred, about 2 minutes per side.
In a medium bowl, whisk together lemon juice, shallot, honey and ½ tsp each salt and pepper. Slowly whisk in ¼ c olive oil to thicken vinaigrette.
In a large bowl, add greens and herbs and toss together with ¼ c vinaigrette. To serve, place salad greens on plate, place burrata on each plate, top with grilled peaches, prosciutto and pistachios. Drizzle with remaining dressing. Top with remaining ¼ teaspoon sea salt and herbs. Serve immediately.
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Delicious combination of sweet and savory. The presentation of this beautiful salad is perfect for entertaining. The pistachios and burrata take it over the top. Grilling peaches isn’t easy, but worth the effort. It certainly can be made with fresh peaches and would be equally good!!
This is so easy and so impressive. Delicious summer salad that will be the star of you dinner party.
This salad is absolutely incredible! So delicious and such great flavor!!! Easy to make too. I highly recommend!
Fabulous..Making AGAIN! will be a staple in Peach Season!
Excellent! So many fresh summer flavors combine to make a great, satisfying meal. Will definitely be making this one again.
Outstanding!
Excellent, very tasty, delicious.
Perfect summer salad. Great idea for using burrata. Easy to make, delicious & pretty on the plate. I used Serrano ham that was in the fridge
This was an excellent salad. We doubled the recipe for our family of 3, and will need to fight over who will get the remaining portion for lunch tomorrow. Chose to use a grill pan for the peaches rather than turning on the grill, but that worked fine. Next time I might let the peaches cool a bit more before putting into the salad because my greens got a bit too cooked from the heat. However, the combination of flavors and textures in the salad -salty, sweet, creamy, crunchy, soft, herbal, etc. - made it really nice to eat. There was a bit more prep time for us than suggested - juicing the lemons, chopping the shallots, cutting and tearing the herbs, chopping prosciutto, washing and cutting the peaches. However, we were able to get it together in about 35-40 minutes. It might be that it took longer because we doubled the recipe, not sure. At any rate, it was a substantial salad that is nice for a summer entree, and easy to get together for a weeknight meal.
Fantastic recipe. Followed recipe exactly as written. Relatively little effort for a fantastic dinner. Served with seared scallops and grilled chiabatta bread. Will definitely make again.
A meal in itself!
YUM! Made this for some European guests who are also foodies. They wanted the recipe:) So did the neighbor with whom I shared leftovers. I'm not much of a prosciutto fan and used bacon instead, a great substitution. Didn't have pistachios so used lightly salted pepitas, also a win.
Wow! Great compilation - beautiful presentation. I tossed the salad as I had a crowd.
Very tasty!
so good! i’ve been meaning to make this for a while now. I too used mint & basil. I will be making this as often as I can as long as the peaches are available!
Delicious, a taste of summer. When I went to TFM for the cheese, burrata it wasn't there so I substituted Brie. I love the workers at TFM.
Excellent! We made this salad last night and thoroughly enjoyed the combination of flavors. We used mint and basil as the herbs.