Our PA Peaches Are Here! Try this Grilled Peach, Prosciutto, and Burrata Salad

The wait is over! Our fabulous peaches are officially here, brought to us by the nice folks at Hollabaugh Bros., a fourth-generation family farm in Biglerville, PA. You can find them in all of our stores now. The season runs for a short but intense few weeks, so get ’em while you can!

We know you’ve been eagerly awaiting their arrival, and we’re just as excited to share these juicy, sun-kissed beauties with you. They’re perfect for snacking, baking, or, if you’re feeling adventurous, throwing on the grill.

Peachy Keen and Grilled to Perfection

When you think of peach recipes, your mind might go straight to pies or crumbles. But grilling peaches unlocks a whole new level of flavor. The heat caramelizes their natural sugars, making them even sweeter and incredibly tender with a delightful smoky char.

I recently made this Grilled Peach, Prosciutto, and Burrata Salad recipe, and found it to be the perfect blend of sweet and savory, creamy and crisp. It highlights our amazing peaches in the best way possible. Here’s what you’ll need and how to whip up this summer sensation:

• Yields: 4 to 6 servings
• Prep time: 20 minutes
• Cook time: 10 to 15 minutes

Ingredients

For Grilling the Peaches:

• 2 1/2​ pounds peaches (about 7 each), pitted and quartered
• 3 tablespoons (42 g) unsalted butter, melted

For the Salad:

• 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, 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

Directions

For Grilling the Peaches:

1. Prep your grill: If using a charcoal grill, fill a large chimney starter 43​ full with briquettes (about 4 quarts). Light them, and once the top coals are partially covered with grey ash, pour them in an even layer over half of the grill grate. Set the grate, cover, and open the lid vent fully. Heat for 5 minutes. If using a gas grill, turn all burners to high, cover, and heat for about 15 minutes. Then, leave one burner on high and turn the others off. (Fun fact: I don’t have a grill, so these were smoked in a wok, pan-seared, and hit with a blowtorch!)
2. Brush the cut sides of your peach quarters with the melted butter.
3. Clean and oil your cooking grate. Arrange the peaches, cut side down, on the hotter side of the grill. Cook (covered if using gas) until those beautiful grill marks appear, about 5 to 7 minutes.
4. Using a thin metal spatula, carefully flip the peaches to their other cut side and move them to the cooler side of the grill. Continue to cook until light grill marks form on the bottom and the peaches are tender, another 3 to 7 minutes.
5. As they finish cooking, transfer the peaches to a large plate and let them cool slightly while you assemble the salad.

For the Salad:

1. In a small bowl, whisk together the olive oil, vinegar, fish sauce, and chives until they’re well combined. This is your vinaigrette!
2. Place the burrata in the center of a large serving platter. Using a butter knife or spoon, roughly cut it into 8 to 10 pieces, then distribute them evenly around the platter.
3. Arrange the grilled peach quarters among the burrata pieces.
4. Attractively distribute the torn prosciutto and fresh basil among the peaches and burrata.
5. Drizzle that amazing vinaigrette evenly over the entire salad.
6. Finish with a generous crack of fresh black pepper if you like. Serve immediately and enjoy!

This salad is best enjoyed fresh, but you can make the vinaigrette ahead of time and keep it refrigerated for up to 5 days.

We hope this recipe inspires you to try something new with our delicious peaches! Visit any of our stores and grab some before they’re gone. And if you make this salad, be sure to share your photos with us and let us know what you think in the comments below!

Mike Eigenbrode is the Co-op’s Relationship and Experience Program Specialist. He coordinates all of our demos and runs our Culinary Learning Center.