Grilled Peach Burrata Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled peaches and corn over arugula with burrata cheese, prosciutto, and a basil-shallot vinaigrette. A fresh summer salad that balances sweet fruit with savory ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 2 ripe peaches (sliced)
- 2 cobs corn
- 1/2 baguette (chopped into 1-inch pieces)
- 4 cups baby arugula
- 1 ball burrata cheese
- 100 g prosciutto
- 1 cup cherry tomatoes
- 1/4 cup pistachios (chopped)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 shallot (thinly sliced)
- 2 tbsp basil (finely chopped)
- 2 tbsp parsley (finely chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1071mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 153mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1071MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.