Recipes › Peach › Grilled Peach and Arugula Salad
Grilled Peach and Arugula Salad
Halved peaches grilled until caramelised and smoky are the star of this stunning summer salad, layered over peppery arugula with prosciutto, burrata, and a honey-balsamic drizzle. The contrast of warm, charred peach against cool cheese and sharp greens is one of summer's great flavour combinations. It comes together in 20 minutes and looks like it took much longer.
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Ingredients
- ripe peaches, halved and pitted
- cups baby arugula
- burrata or fresh mozzarella
- oz prosciutto, thinly sliced
- tablespoons olive oil
- tablespoons balsamic glaze
- tablespoon honey
- cup fresh basil leaves
- flaky sea salt and black pepper
Contains: milk, sulphites.
Method
- Preheat grill or grill pan to high heat. Brush peach cut-sides with olive oil.
- Place peaches cut-side down on the grill and cook for 3–4 minutes until deep grill marks form and the fruit caramelises. Do not move them. Flip and cook 1–2 minutes more. Set aside.
- Arrange arugula on a large serving platter. Tear prosciutto and lay over the greens.
- Nestle the grilled peach halves on the salad.
- Tear burrata into pieces and distribute over the salad.
- Scatter fresh basil leaves over everything.
- Drizzle with remaining olive oil, balsamic glaze, and honey. Season generously with flaky salt and cracked black pepper.
Tips
- Use peaches that are ripe but still slightly firm — very soft peaches will fall apart on the grill.
- Do not move the peaches once they are on the grill; let them sit undisturbed to develop proper caramelised grill marks.
Ring the changes
- Swap prosciutto for crispy pancetta or omit entirely for a vegetarian version.
- Use ricotta instead of burrata for a more economical version.
Keeping it
Best assembled and eaten immediately. Components store separately in the fridge for up to 1 day.
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