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Basil, Burrata, Prosciutto, and Grilled Peaches

I don't know about you but I love to use the locally fresh ingredients available at farmers markets...especially during the summer! This one is a super simple recipe (yes, really!) that combines all my favorite flavors. Peach season in Texas is almost makes sure to give this favorite a try before the peach stands dry up! still have time! Save this recipe for Palisade Peach season....and thank us later. :) 


For the dressing:

  • 4 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • Squeeze of lemon

For the salad:

  • 6 thin slices prosciutto, torn into 2- to 3- inch pieces
  • 4-5 medium to large peaches, cut in half, pitted
  • Olive oil for grilling
  • Salt and freshly ground pepper (I like course salt or sea salt for this)
  • 1 bunch basil, leaves only
  • 2 ounces burrata cheese, torn into 2- or 3-inch pieces


  1. To prepare the dressing, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified or whisk in a bowl.
  2. To prepare the salad, brush the cut sides of the peaches with olive oil and season lightly with salt.
  3. Grill the peaches, cut-side down, over medium-hot coals or in a cast-iron grill pan over high heat.
  4. When grill marks appear, turn over the peach halves and grill briefly on the skin side—about 1 to 3 minutes.
  5. Cool the peaches slightly, then cut each half into two pieces.
  6. Arrange on a serving platter and tuck basil leaves, prosciutto and burrata pieces around.
  7. Drizzle with the vinaigrette and season to taste with salt and freshly ground pepper.‍‍