Grilled Peach, Arugula, and Fresh Mozzarella Salad
Serves 4
This easy salad shows off the best of fresh summer ingredients. Take it over the top by substituting burrata for the mozzarella.
Ingredients
- 1/4 cup extra virgin olive oil (plus more for brushing peaches)
- 2 tablespoons balsamic vinegar
- Kosher salt (to taste)
- Pepper (to taste)
- 3 firm, but ripe, peaches (halved and pitted)
- 5 cups baby arugula
- 4 ounces prosciutto (torn into pieces)
- 16 ounces fresh-stretched mozzarella or burrata
- 1/3 cup almonds (toasted, chopped)
- 2 tablespoons snipped fresh chives
Directions
- In a medium bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Taste and adjust seasonings to preference. Set aside.
- Preheat grill to medium. Brush peach halves on both sides with olive oil. Grill, turning once, until grill marks develop, about 5 minutes total.
- Place arugula and prosciutto in bowl with vinaigrette. Toss to coat. Transfer to serving platter.
- Slice grilled peach halves into thirds and add to salad. Tear fresh mozzarella or burrata into bite-size chunks. Arrange cheese on salad. Sprinkle salad with almonds, chives, salt and pepper.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 520
- Fat: 36.0 g
- Saturated Fat: 11.0 g
- Trans Fat: 0.0 g
- Cholesterol: 45.0 mg
- Sodium: 920.0 mg
- Carbohydrates: 26.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 20.0 g
- Protein: 24.0 g