Burrata & Peach Salad

25 min · Easy · Serves 1

420 kcal per serving · 18g protein

Torn creamy burrata over grilled summer peaches with prosciutto ribbons, fresh basil, and a balsamic-glaze finish. Summer on a plate.

Ingredients

• Fresh burrata ball × 1
• Ripe yellow peach × 1
• Prosciutto slices × 3
• Fresh basil leaves × 6
• 1 tbsp Balsamic glaze
• 1 tbsp Extra-virgin olive oil
• 1 pinch Flaky sea salt
• 1 pinch Cracked black pepper

Method

1. Heat a grill pan

   

   Heat a grill pan over medium-high.

2. Slice the peach into thick

   

   Slice the peach into thick wedges.

3. Grill cut-side down 90 seconds

   

   Grill cut-side down 90 seconds per side until deep char marks form. Set aside.

4. Compose the plate

   

   Place the whole burrata ball in the center of a plate. Tear it gently with your fingers so the cream spills out.

5. Layer the salad

   

   Arrange grilled peach wedges around the burrata. Drape prosciutto ribbons between the peaches in loose folds.

6. Finish

   

   Scatter torn basil leaves over everything. Drizzle with olive oil, then a zigzag of balsamic glaze. Finish with flaky salt and cracked pepper.