Grilled Apricot and Burrata Salad is very tasty indeed. It’s a little different to what I would call a “regular” salad, as the most prominent ingredient is fruit.
Grilled Apricot and Burrata salad can be made with or without prosciutto. I prefer it with, but if meat is not your thing, you can leave it out. Prosciutto adds a nice salty element, but it doesn’t make or break this salad.
I served this salad for friends and family a few weeks ago. It makes for a dynamite first course, and gets the palate ready for another tasty course. Most of my guests had never eaten grilled apricots before, and I was eager to get their reaction when I laid their portion out in front of them. Thankfully, they were all delighted to be introduced to this wonderful salad.
Apricot halves and chunks of burrata are laid out on a bed of balsamic drenched arugula, finished off with a honey vinaigrette and basil. As I mentioned previously, the prosciutto can be added if you like, but only if you like.
This recipe serves four. Me and my niece, Jasmine, creator of Fanci Fantastic, had our salad with prosciutto, while Tejal and Audrey preferred their servings meatless. I was happy with that, more prosciutto for me!
Grilled Apricot and Burrata Salad is ideal for summer gatherings. It’s grilling season so this salad is on trend and a perfect opening for a barbecue. It also makes for an really nice appetizer as part of a formal dinner party menu, you will need is a grill pan though.
Did we discuss the burrata? It’s the rich beauty in this salad. It’s a wonderful cheese, we seem to be seeing more and more of on restaurant menus. It is sold in pouches of mozzarella filled with curd and cream. For this recipe the burrata is pulled apart, allowing the creamy filling to spread over the arugula. Burrata has a buttery, rich taste that works so well with the other ingredients in this salad. Whenever you serve Grilled Apricot and Burrata salad it will be a treat, let me tell you.