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Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette

Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette

Featuring: Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar


  • 2 tablespoons Seven Barrels Peach Balsamic Vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 tablespoons Seven Barrels Sweet Basil Olive Oil, divided
  • 1 tablespoon finely chopped fresh basil
  • 3 ounces thin sliced prosciutto, cut into 1-inch pieces
  • 1 (6.5 ounce) package of baby arugula
  • 2 medium firm ripe peaches, cut into 8 wedges
  • 1 (4-ounce ball) burrata cheese
  • 6 - 8 fresh basil leaves, for garnish
  • pinch of kosher salt, for garnish
  • pinch freshly ground black pepper, for garnish


To make the Peach-Basil vinaigrette dressing, combine first four ingredients, stirring with a whisk. Gradually drizzle in two tablespoons of Seven Barrels Sweet Basil olive oil, stirring constantly, stir in chopped basil.

Preheat a large sauté pan over medium high heat. Cook prosciutto pieces until crispy and browned, drain on a paper towel, set aside.

Preheat a grill or grill pan over medium high heat. Toss peach slices with remaining two tablespoons of Seven Barrels Sweet Basil olive oil and grill for about 5-7 minutes until soft and grill marks appear.

Combine baby arugula and grilled peach wedges in a large bowl. Drizzle with the Peach Basil dressing, tossing gently to coat.

Distribute approximately 2 cups of salad into four bowls; top each serving with ¾ ounce crispy prosciutto.

Carefully tear balls of burrata into small pieces (they will have a creamy center) and distribute on top of salad.

Garnish the salad with roughly torn basil leaves, salt and pepper. Serve immediately with a glass of semi-sweet white wine (such as a Riesling) to complement the salad.

Serves 4.

Print Recipe


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