I seasoned this Grilled Peach Burrata Salad with O Blood Orange Olive Oil, sent to me by O Olive Oil & Vinegar as a gift.
Since I shared my melon and prosciutto salad, I was craving for this equally delicious and summery grilled peach arugula salad with burrata and prosciutto di Parma.
There is nothing like the freshness of a creamy burrata. I’m a cheese person. I adore fresh white cheeses like the superb Venezuelan white cheeses: queso Guayanés and queso de mano. And of course, mozzarella and burrata.
What is Burrata?
Burrata is a cheese typical of Andria, a city in the Apulia region, in southern Italy. It’s made with mozzarella scraps and cream. They are similar in flavor. The outer “shell” of the burrata is like mozzarella. But when you cut it, the inside is super soft, runny, and extra creamy. Since 2016, “Burrata di Andria” holds the Indicazione Geografica Protetta seal, conferred by the European Union.
How can I pair Burrata?
Like mozzarella, burrata paired with prosciutto di Parma (one of the reasons I cannot be vegetarian) is a match made in heaven. It also goes good arugula, basil. And of course, burrata and peaches are a must.
If you add peaches when they are at the peak of their season, then it’s glory. Peaches in August are juicy and sweet like candy. If you happen to grill peach slices for a minute, an almost buttery flavor will develop.
To reach the Nirvana salad, I served the burrata, prosciutto and peaches over a bed of baby arugula, some purple basil leaves and seasoned all with a very unique olive oil: O Blood Orange Olive Oil (affiliate link), and my balsamic vinegar reduction.
A luscious olive oil
The people from O Olive Oil & Vinegar sent me a couple of bottles of their olive oils and vinegars as a present… a few years ago. At that time I was moving and completely forgot about it. I found the bottles, bubble-wrapped in the same box they were sent to me, when I moved, again, a month and half ago.
I must confess I panicked when I opened my bottles, thinking the content was probably too old to be consumed. But guess what? Everything was perfect and this summer these are the oils and vinegars I’m using to dress my salads.
It’s heaven on earth. Nothing that I say to describe O Blood Orange Olive Oil will honor the beauty of the subtle orange hints and the tangy and sweetness (it seems like a contradiction but I swear it’s not) of the citrusy notes in this delicate yet flavorful luscious oil.
O Blood Orange Olive Oil (affiliate link) is made with organic California blood oranges and non-sprayed California mission olives. Both ingredients are crushed and cold-pressed together. There is nothing artificial there.
How to make Grilled Peaches with Burrata Salad
To make this roasted peach salad you will need some ingredients and utensils that you can easily find online through my Amazon Affiliate Program, including
- Wooden cutting board
- Pairing knife
- Grilling pan
- Salad bowls
- Pepper mill
- O Blood Orange Olive Oil
- Balsamic vinegar
Because the prosciutto is salty enough, I did not add any salt to my grilled peach salad. Following is my recipe. I hope you like it as much as a I do.
Grilled Peach and Burrata Salad
- 2 cups baby arugula
- 1 peach sliced
- 2 slices prosciutto di Parma torn into 4 pieces each
- 2 4-ounce burrata balls
- 6 purple basil leaves
- 1 tablespoon O Blood Orange Olive Oil
- 1 teaspoon balsamic vinegar reduction
- Freshly ground black pepper
- Preheat a non-adherent grill pan to medium heat.
- Grill the peaches for a minute, just one side.
- Arrange the arugula, peaches, prosciutto and burrata on a salad dish.
- Garnish with the basil and drizzle with the olive oil and balsamic vinegar reduction.
Hungry for more grilled peach recipes? Check these out:2