Grilled Peach and Burrata Salad

Yield: 4-6 Servings

Prep: 20 MIn | Cook: 15 MIn

Total Time: 35 MIn

Ingredients

2 1/2 pounds peaches (about 7), pitted and quartered (or use nectarines, plums, or pluots)
3 tablespoons (42 g) unsalted butter, melted
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon (15 ml) rice vinegar or white wine vinegar
1 tablespoon (15 ml) fish sauce
1 tablespoon finely minced fresh chives
8 ounces (226 g) burrata cheese, at room temperature
1/2 cup chopped or roughly torn fresh basil leaves
2 ounces (60 g) thinly sliced prosciutto, torn into bite-size pieces
Freshly ground black pepper, to taste

For a charcoal grill: Open bottom vent completely. Fill a chimney starter 3/4 full with charcoal (about 4 quarts) and light. When the top coals are ashed over, pour evenly over half the grill. Set the grate, cover, open lid vent fully, and preheat for 5 min.
For a gas grill: Turn all burners to high, cover, and heat for 15 min. Leave the primary burner on high and turn off the others.
Brush the cut sides of the peach quarters with melted butter. Clean and oil the cooking grate. Arrange the peaches cut-side down on the hot side of the grill. Cover (if using gas) and grill for 5–7 min, until grill marks form.
Flip the peaches carefully with a thin metal spatula. Move them to the cooler side of the grill and cook another 3–7 min, until lightly charred and tender. Transfer to a plate and let cool slightly.
In a small bowl, whisk together the olive oil, vinegar, fish sauce, and chives.
Place the burrata in the center of a serving platter and roughly cut it into 8–10 pieces. Distribute evenly across the platter.
Arrange the grilled peaches around the burrata. Scatter the prosciutto and basil over the top. Drizzle with the vinaigrette and finish with freshly ground black pepper. Serve immediately.