Peach, Tomato & Burrata Salad
Recipe by Jaclyn Irwin
The ultimate late summer salad is here! Grilled peaches, local and in-season tomatoes with creamy burrata and crispy prosciutto all combine for one delicious side dish. This recipe is great for gluten free, diabetes, grain free and low sugar conditions or diets.
Preheat the oven to 350ºF and line a baking sheet with parchment paper. Place the prosciutto slices on the baking sheet and place in the oven. Cook for 12 to 14 minutes, until crispy. Use a knife to roughly chop and set it aside.
Heat a grill over medium-high heat. Once hot, brush the peaches with a little oil (avocado or olive oil). Place on the grill and cook for two to three minutes per side, until grill marks appear.
In a small bowl, whisk together the olive oil and balsamic vinegar and season with salt and pepper.
Assemble the salad by placing the tomatoes, burrata and peaches on a serving tray and top with the prosciutto. Drizzle with the dressing and garnish with basil, flaky salt and pepper. Enjoy!
Substitutions: No pork, omit the prosciutto. No basil, use another fresh herb such as parsley. No burrata, omit or use another type of soft cheese.
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