Grilled Peach Salad with Burrata, Pesto and Prosciutto

This Grilled Peach Salad is a fantastic summer recipe for a leisurely lunch or light dinner. Set on a bed of rocket, dressed with a simple drizzle of olive oil and aged balsamic vinegar, it combines the slightly bitter greens with the sweet and juicy grilled peaches.
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00:00:18 How Do You Grill Peaches For Salad
00:02:28 How To Thin Pesto Sauce
00:03:04 What Flavors Pair Well With Grilled Peaches
00:03:38 What Dressing Goes with Peach Salad
00:04:08 What Cheese Pairs with Grilled Peaches
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GRILLED PEACH SALAD
Serves 4

Ingredients:
5 ounces (141 g) Rocket/Arugula
Drizzle of olive oil
Drizzle of Aged Balsamic vinegar or Balsamic Glaze
2 large balls of burrata cheese
2 tablespoons (30 ml) store-bought pesto sauce, thinned with a drizzle or two of olive oil
1 teaspoon (5 ml) pinenuts
3 slightly firm, but ripening yellow peaches
1 teaspoon (5 ml) coconut oil
1/3 cup (45 g) sliced cherry tomatoes, colored if possible
1 tablespoon (15 ml) fresh basil, chopped
1 tablespoon (15 ml) fresh mint, chopped
6-8 slices of prosciutto

Instructions
Slice the peaches in half, remove the pit, and then slice them into quarters and set aside.
Heat a grill pan to medium-high. Melt the coconut oil, distributing it well with a silicone brush so the grill is well greased.

Then, lay the peaches down vertically on the grill. You’ll have the best-looking grill marks that way. Grill for 2-3 minutes on each side until charred and tender. Remove them from the grill and set them aside. This part could be done in advance, and the peaches refrigerated until ready to serve.

Place the rocket on a platter, creating a bed of greens. Drizzle with olive oil and aged balsamic vinegar.

Place the burrata cheese on each end of the platter. Drizzle the top of the cheese with the pesto sauce, top with the pine nuts and freshly cracked pepper.
Place the peaches on the arugula between the cheese in a slightly curved formation, like an “S.”

Sprinkle the sliced tomatoes on top of the peaches. Add the fresh herbs on top of the peaches and tomatoes. Serve immediately.

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– Hi guys. Welcome back to my channel. So today I wanted to show
you how to make a salad that we have been making around here and it is so delicious, especially now the peaches are in season. It’s for my grilled peach salad, which couldn’t be easier to put together. It makes for a great lunch
idea or a light summer dinner. Let me show you how to
make it. So what’s the best way to grill a peach? Personally, I love to do it
on the cooktop, on a grill pan because you don’t really
wanna fire up your whole grill for just three peaches unless
you’re doing a grilled dinner. I think the grill pan is even easier. They should be soft to the touch, but still a little bit firm. That will make them easier to grill, but definitely they should be fragrant. Hmm, so delicious. Then you
just wanna cut them in half. The other reason why you wanna
make sure that they’re nice and ripe is that will
just make them easier to open like this with a twist. And if they’re not ripe,
that’s not gonna happen. And also when they’re
ripe, they’re a lot easier to take a little spoon
to just spoon out the pit and then you’ll have two
halves just like this. At this point I do like to cut them, I would say in quarters. So you have eight pieces. That way when you go to grill them, they’ll get grill marks on both sides, which I just think adds to
the beauty of your salad and we’ll also give you a little bit more flavor with the charring. So I used to use just two
peaches for this salad, but then the last time I made
it, we all kind of ran out of peaches and everybody was
a little bit disappointed. So now I like to do three peaches and really load ’em up there
because they really are the best part of the salad. Then you wanna get your grill
pan on a medium high heat and then so the peaches don’t stick. You do wanna add a little bit of oil. I like to use coconut oil because I find you get the best grill marks with the coconut oil. Once your pan is nice
and hot, then go ahead and set in your peaches. I like to put them vertically so that the grill marks are
going up and down the peach. I just think it looks a
little bit prettier that way. You may have to grill
the peaches in batches, but that’s okay because we’re
gonna serve this whole thing at room temperature so they
don’t need to be served hot. Then once you have your
peaches all grilled and ready to go, you can set them aside. And then there’s one more thing I like to do while I have a hot pan and that is to just put about a tablespoon of pine nuts in the pan because we are going to
add these to our salad and they’re really good when
they’re a little bit toasted. So while the pan is hot,
just throw ’em in there. You do wanna watch them because
they do burn pretty quickly. So just put them in and give them a shake and in like a minute or
two they’ll be great. Then there’s one more
component we wanna have ready before we assemble our salad. So I’m using store-bought pesto. You could make your own if you like, but one of the challenges
I think sometimes with store-bought pesto
is it’s pretty thick. You can’t really control
the amount of olive oil that’s already in it, but we
can add to it to thin it out. So I usually take about a
tablespoon of store-bought pesto and then you just wanna add a little bit of olive oil a little
at a time to thin it out because we are gonna drizzle
this pesto sauce over the burrata and pesto and peaches and burrata is such a great
summertime combination. You are gonna love this. This is going to be your new favorite salad. So I think the best flavor
combinations to serve with grilled peaches are as follows. First of all, I like a nice bitter green because the peaches are so sweet. We’re gonna use some rocket or arugula. You may know it as and I love it because I also think it’s really pretty and light in the summertime. You don’t have to cut
it, it just looks super pretty on the plate here. I think this salad looks really
pretty when you put it on a platter, something long and
kind of oblong like this. Then as far as dressing, there’s so much flavor in the grilled peaches and all the other components
we’re going to add to this that I like to keep it pretty simple. I think balsamic vinegar pairs really well with grilled peaches,
so we are gonna get to that in a minute, but
first let’s just stress it with a little bit of
extra virgin olive oil. And then for the balsamic vinegar, look for something that’s aged. So in order for balsamic vinegar
to be labeled aged, it has to age for at least a minimum of 12 years. I just read, which I thought
that was pretty interesting. But what the aging does is it creates kind of like a syrupy texture a lot more so than vinegar that isn’t aged. It really just sort of looks
like a splash of vinegar, but the syrup is what makes the salad so delicious with the grilled peaches. Then in addition to the
peaches, the real shining star of the salad is the barra. So for about four people I
like to serve a good amount. So I do two large balls of burrata. I put them kind of like that
so that I have a nice area to put all my grilled peaches on. I also think burrata looks
prettier when you just pry it open just a little bit because this is where we are
going to add our pesto just to flatten it a bit so that the pesto doesn’t
totally roll off it. Then you’re gonna add the pesto and you’ll see how it just kind of drizzles now, which is great. And this is really another
form of dressing, I think, which is why I kind of keep
the other dressing a little bit more simple there. It’s so delicious. And then we’re going to add
our toasted pine nuts On top of that, you can add as little
or as much as you like and a little bit of freshly cracked pepper on top of the burrata. And then we’re also going to now add our fabulous looking peaches, so they are fragile. So I do put these on with my fingertips and if you have any ones
that got kind of mushy that does happen, put them on the bottom and save your real grilled
show pieces for the top. Once your guests dig into the salad, they won’t even know
notice the grill marks and the perfection because
they’ll be so enraptured with the flavor of the salad. Then another flavor
combination that’s really great with grilled peaches are cherry tomatoes. So I like to get the kind
that are all different colors, a little bit of red, a
little bit of yellow, and then you can just nestle them all in and then among your peaches and then we’re gonna add a
little bit of prosciutto. You can just tuck it in
wherever there’s room. You know when you buy
prosciutto, you get it kind of like on a big slab like this. I just think it’s so much
prettier to pull it apart, just turn it into like kind of
a little bunch of prosciutto and you can tuck that in
wherever there’s room. I think a lot of times people
just automatically turn to melon in because that is such a classic flavor combination. But if you’ve never
had peach in prosciutto and grilled peaches with prosciutto, you may never go back to the melon. What would a summer salad be without a little fresh herbs, right? And I think this salad
is just so delicious with a little bit of torn mint. So you can go ahead and put
that kind of over your peaches because the combination of the peach and the mint is just so delicious. If you’re having any heat waves where you live, this
will cool you right down. And then I also like to add a little bit of torn purple basil. This is sort of my favorite
summer herb of choice because it tastes different
than regular basil. It has more of like a little
bit of an anis flavor, and I also think it looks
so pretty in the summertime, so I always keep a little pot of it just outside my door here where I can clip it and you just bring this
gorgeous thing to the table and let everybody dive in. This would also make a great starter to a summer dinner party. I would pair this with my
grilled chicken, potatoes, and pepper dinner and you
can click this annotation and I’ll meet you over there
and show you how to make it. Alright you guys, see you next time. Bye.