Roasted Peach Salad with Burrata
Experience a luxurious symphony of flavors with this spectacular salad, featuring warm, caramelized peaches, incredibly creamy cheese, salty ribbons of prosciutto, and peppery greens tossed in a sweet balsamic glaze.
Servings 4 servings
Calories 340kcal
Equipment
- Roasting tin
- Serving platter
Ingredients
Salad Ingredients
- 4 ripe but firm peaches, halved and pitted
- 8 oz fresh Burrata cheese
- 4 oz Prosciutto di Parma
- 5 cups fresh arugula or mixed greens
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze or white balsamic vinegar
- 1 tbsp honey
- 1/4 cup shelled pistachios, chopped
- 1/4 cup fresh basil and mint leaves, torn
- 1 pinch Flaky sea salt (such as Maldon) to taste
- 1 pinch Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the peach halves cut-side up in a roasting tin, drizzle with 1 tablespoon of olive oil and the honey, and roast for 15-20 minutes until caramelized and tender.
- Spread the arugula or mixed greens evenly across a large, shallow serving platter.
- Arrange the warm roasted peaches on top of the greens, making sure to drizzle any sweet pan juices over the salad.
- Gently tear the burrata cheese into smaller pieces and nestle them around the peaches along with ribbons of prosciutto.
- Sprinkle the chopped pistachios, fresh basil, and fresh mint over the top.
- Drizzle the entire salad with the remaining extra virgin olive oil and the balsamic glaze, then finish with a generous pinch of flaky sea salt and black pepper before serving immediately.
Notes
Nutritional Information
Per Serving: Calories: 340, Total Fat: 22g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 580mg, Carbohydrates: 21g, Fiber: 3g, Sugar: 16g, Protein: 15g