Grilled Peach Burrata Salad with Prosciutto
User Reviews
5
Grilled Peach Burrata Salad with Prosciutto
Description
This salad features ripe peach slices grilled briefly to develop slight caramelization without becoming mushy, adding warmth and sweetness. Arugula is lightly dressed with half of a tangy, slightly sweet dressing made by emulsifying extra virgin olive oil, apple cider vinegar, keto honey or sugar-free syrup, Dijon mustard, oregano, grated garlic, salt, and black pepper. Creamy burrata pieces are arranged over the greens, complemented by thin prosciutto bundles providing a salty contrast.
Toasted chopped walnuts contribute a crunchy texture, and fresh chopped mint adds a herbal brightness. The remaining dressing is drizzled on top before serving. The salad’s combination of soft cheese, savory cured meat, juicy grilled fruit, and fresh greens makes it a balanced, visually appealing course that can be served as a starter or light meal.
Substitutions for arugula, nuts, sweeteners, or excluding mint are possible without compromising the dish’s main profiles.
Ingredients
For the Salad
- 8 ounces burrata cheese 2 pieces, each cut in half
- 4 ounces prosciutto sliced thin
- 5 ounces arugula
- 1 peach sliced thin, or nectarine, medium size
- ¼ cup walnuts toasted, chopped
- 1 tablespoon mint chopped, fresh
- ½ teaspoon sea salt flaked
- ¼ teaspoon black pepper ground
- olive oil for grilling peach
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Keto honey or SF maple syrup, sugar-free
- 2 teaspoons Dijon mustard
- 1 teaspoon oregano dried
- 1 clove garlic grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
To Make the Dressing
- Add all of the dressing ingredients into the bowl of a mini chopper or food processor.
- Blend until well combined and emulsified. Set aside while you prepare the salad.
To Make the Salad
- Heat up your grill or grill pan and rub olive oil over the grates. Grill the peach slices for about 2-3 minutes on each side. Do not grill them too long or they will get mushy and stick to your grill. Once finished, remove and set them aside to cool.
- Wash, dry and arrange the arugula on a large serving platter. Pour half the dressing over the top and gently toss to coat.
- Add the 4 pieces of the burrata over the arugula. Next, add each slice of prosciutto in little bundles spaced throughout the platter.
- Add the cooled peach slices, toasted chopped walnuts, chopped fresh mint, flaked sea salt and pepper.
- Finally drizzle the remaining dressing over the top and serve.
Notes
- Substitute arugula with your preferred lettuce variety if you dislike its peppery flavor.
- Replace walnuts with toasted almonds, pecans, or pine nuts as desired, ensuring nuts are toasted for better flavor.
- If sugar-free keto honey is unavailable, sugar-free maple syrup works as an alternative in the dressing but changes its flavor slightly.
- Mint can be omitted if undesired, though it adds a notable fresh flavor boost to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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