Grilled peach, truffle and burrata salad
The sophisticated summer salad
If someone tells me they’re bringing a salad to the BBQ, I usually cry a little inside because the thought of limp lettuce and a few cherry tomatoes doesn’t thrill me. BUT, this salad is different. The grilled peach, burrata and prosciutto salad is the kind of salad that makes it the first item on your plate, not an afterthought because you feel like you should have a bit of greenery on your plate.
Sweet, juicy peaches perfectly grilled, creamy burrata, salty prosciutto, peppery rocket and a drizzle of pesto with truffle oil. And yes…I did go a little boujee with not only the addition of truffle oil, but also truffle burrata AND truffle prosciutto because I had friends coming over and fancied showing off.
But don’t worry if you can’t find these truffle versions because there are plenty of easy swaps that are just as tasty.
Picky summer meals
This is one of those recipes that’s absolutely worth making while peaches are in season. In the UK, they’re at their sweetest and juiciest between July and September, making them perfect for grilling. And don’t we all love a picky tea that we just throw together? Minimal cooking but lots of fresh, exciting flavours.
This kinda dish is ideal for BBQs, garden parties, weekend lunches or as a fancy starter when you’ve got guests coming over. It looks impressive, takes hardly any effort and tastes like something you’d order at a fancy restaurant. It’s just a winner all round.
Simple swaps
No truffle oil? You can use chilli oil instead for a little bit of heat.
Can’t find truffle proscuitto? Regular proscuitto or parma ham work just as well.
No burrata left at the shops? Crumbled feta is really lovely with the peaches so use this instead. Or a ball of mozzarella.
For another additon, you could also scatter over some pickled shallot rings before serving.
What to serve this salad with?
This salad is enough as is tbh, but if you want to bulk it out a little, try adding the following:
- Grilled steak or BBQ chicken
- Crispy roast potatoes or smashed potatoes
- Garlic focaccia or crusty sourdough for soaking up anything left on the plate
- As part of a summer sharing spread with olives, charcuterie and grilled veggies.
FAQs
Can I make this salad ahead of time?
You can grill the peaches and prepare all the ingredients in advance, but it’s best to assemble everything just before serving so the burrata stays fresh and creamy.
Can I make this without truffle?
Yep. Simply leave out the truffle oil or swap it for chilli oil, and use regular prosciutto instead of truffle prosciutto.
Can I use nectarines instead of peaches?
Nectarines grill really well too and have a very similar sweetness and texture.
Grilled peach, truffle and burrata salad
By Poppy Cooks
https://www.poppycooks.com/recipes/grilled-peach-truffle-and-burrata-salad/
Ingredients
- 3 peaches, firm but ripe, stoned and cut into 8
- 1 ball truffle burrata
- 80g truffle prosciutto (you can just use regular prosciutto too)
- 2 tbsp basil pesto
- 1/2 banana shallot, thinly sliced
- 3 handfuls fresh rocket
- 2-3 tsp truffle oil
- Fresh basil
- Parmesan
Metric
Imperial
Instructions
- Heat a griddle over a high heat until nearly smoking. Drizzle the peaches with olive oil and season with salt, then grill until slightly softened with dark char marks on each side.
- Dress the bottom of your serving plate with rocket and some torn fresh basil. Add small piles of the truffle prosciutto and scatter the peaches in and around the rocket and meat.
- Mix the truffle oil into the pesto to make a drizzling consistency. Place the burrata on top and use a sharp knife to split it down the centre before seasoning well with salt and pepper. Spoon over the pesto drizzle and sprinkle with shallots, fresh basil and finely shaved parmesan.