Colorado Peaches are one of my absolute favorite things to eat and I am always looking for new ways to enjoy them. This Grilled Peach Salad with Creamy Basil Dressing is my new favorite recipe. By grilling the peaches, they get extra juicy and sweet, and are the star of this salad. Then add in some prosciutto, burrata, and a flavorful dressing and you have one of the best salads you will ever eat. I might be a little obsessed but I hope you will enjoy this salad as much as I have.
Grilled Peach Salad with Creamy Basil Dressing
Juicy grilled peaches with prosciutto, burrata, tomatoes, arugula and a creamy basil pistachio dressing
Ingredients
- 2 peaches
- 6 slices prosciutto
- 1/2 cup cherry tomatoes
- 2 balls burrata
- 3 cups arugula
- 1 cup packed basil leaves
- 1/4 cup pistachio halves
- 1 clove garlic minced
- 1/4 cup mayonnaise
- 4 Tbsp olive oil
- 1 tsp lemon juice
- 1 tsp agave
- salt and pepper
Instructions
- Heat your grill or a grill pan to medium heat. Cut peaches in half and remove the pit. Brush both sides with olive oil and place face down on the grill. Cook for 4 minutes per side so that you have nice dark grill marks.
- To make the dressing put the basil, pistachios, garlic, mayo, lemon juice, and agave in a blender. Add 3 Tbsp of olive oil and blend until all combined. Scrape down the side of the blender and add in the 4th Tbsp of olive oil and season with salt and pepper. Blend a second time until the dressing is well combined. Use a rubber spatula to scrap the dressing out of the blender into a small bowl or glass jar.
- Remove the peaches from the grill when done and let sit for a few minutes. Then slice into 1/2-inch-thick wedges. Assemble the salads by dividing the arugula between the two bowls. Top the arugula with several spoonfuls of dressing and toss so that the leaves are coated. Tear the prosciutto and burrata into smaller bite sized pieces and cut the cherry tomatoes in half. Dividie between the two salads and then top with the peach slices. Drizzle more dressing on top of the salads.
- You can make both salads at once or the dressing keeps well in the refrigerator for a few days so you can make them at two separate times. I just waited and grilled the peach right before making the second salad.
