With creamy burrata, grilled peaches, savory prosciutto and peppery arugula, this refreshing salad with lemon vinaigrette is wonderful to serve on hot summer nights.
Recipe tags: vegetable base, moderate difficulty, side, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | olive oil |
| ¼ cup | lemon juice |
| 2 tbsp | liquid honey |
| ½ tsp | ground black pepper |
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tbsp | finely chopped fresh thyme |
| 12 | cherry tomatoes |
| 4 | peaches, pitted and quartered |
| 1 | small red onion, cut into 8 wedges |
| 4 cups | packed baby arugula |
| ¼ cups | packed baby arugula |
| 8 oz | burrata cheese, at room temperature |
| 6 | slices prosciutto, torn into bite-size pieces |
Directions
Preheat grill to medium-high heat; grease grates well.
In large bowl, whisk together olive oil, lemon juice, honey and pepper. Reserve 1/3 cup oil mixture for lemon vinaigrette in Step 6.
Add Seasoned Vegetable Base and thyme to remaining mixture in large bowl. Add tomatoes, peaches and onion. Toss to coat.
Grill peaches, tomatoes and onions for 6 to 8 minutes, turning occasionally, or until grill marks start to form.
Arrange arugula and basil on serving platter. Top with grilled peaches, tomatoes and onions. Place burrata in center of platter.
Just before serving, using a butter knife or spoon, cut into burrata, separating into large chunks and arranging them on the platter. Top with prosciutto. Drizzle salad with reserved lemon vinaigrette.
Tip: If cherry tomatoes are small, thread onto 2 large skewers to grill. If using bamboo skewers, soak for 15 minutes before using.
