Grilled Peach & Burrata Salad
Hannah Kate
Rated 5.0 stars by 1 users
Category
Salad
Author
Hannah Kate
Servings
2-3
Prep Time
10 minutes
Cook Time
10 minutes
This show stopping summer salad is a perfect combination of sweet, creamy and salty. You can leave out the prosciutto to keep this dish vegetarian.
Ingredients
- 3 yellow peaches
- 150g cherry tomato medley, halved
- 100g prosciutto
- 2 balls of fresh buffalo mozarella
- 1 tsp pine nuts
- 4 slices of ciabatta bread
- 2 tbsp extra virgin olive oil, separated
- 1 whole clove of garlic, peeled
- 1 handful of fresh basil
- lightly dried parsley for garnish
- salt & pepper, to taste
- 1/4 cup olive oil
- 1 tbsp runny honey
- 1 tbsp white balsamic vinegar
DRESSING
Directions
Heat a grill pan on medium-high and quarter your peaches.
- Add 1 tbsp olive oil into the pan and grill the peaches for a few minutes on each side.
- Place sparingly on a large salad plate.
- Roughly tear the prosciutto & the burrata, and add to plate with the tomatoes, basil, pine nuts & parsley
- Mix all dressing ingredients together until well combined.
- Add more olive oil into the pan and grill the ciabatta for a couple of minutes on each side.
- Remove the ciabatta and while it is still hot, pour a little olive oil over the pieces of bread and rub them over with the clove of garlic.
- Roughly tear the pieces of ciabatta and add to the plate, pour over the dressing & season with salt & pepper. Enjoy!
