Ingredients
Scale
2–3 ripe peaches, halved and pitted
1 tbsp olive oil
8 oz burrata cheese (2 balls)
4–6 slices prosciutto
3 cups arugula or mixed greens
3 tbsp basil pesto (store-bought or homemade)
Salt & black pepper to taste
Optional: balsamic glaze, toasted pine nuts
Instructions
Brush peach halves with olive oil and grill on medium-high for 2–3 minutes per side until charred and juicy.
Arrange arugula on a platter. Place grilled peaches and torn burrata on top.
Drape prosciutto around the salad and drizzle with pesto.
Season lightly with salt and pepper. Add balsamic glaze or pine nuts if desired.
Serve immediately with toasted sourdough or garlic crostini.
- Prep Time: 10 mins
- Cook Time: 5 minutes
Nutrition
- Calories: 340 per serving
- Fat: 25g per serving
- Carbohydrates: 12g per serving
- Protein: 14g per serving