This is one of those salads that checks all of the boxes for me. You have a slight sweetness from the caramelized grilled apricots, a peppery and fresh bite with the arugula, saltiness from the prosciutto, creaminess from the burrata, a savory crunch from the crispy shallots, and then olive oil and a balsamic glaze tie it all together.

My husband freaked out when I had him try this – he actually devoured the whole thing before I got to try it (not an uncommon occurrence in this household). Luckily I had extra of the ingredients and so I made another version right after. And then another the following day. It’s really that good.

Grilled Apricots for the salad:

You could definitely use peaches here as well, but I really love this with apricots! You want to choose ripe apricots but make sure they’re firm. We want to ensure they will hold their shape while grilling them! I make sure the grill is cleaned and hot and then add them for just a minute or two on each side to get a little char. You don’t want to over-grill them because then they tend to get a little mushy.

Prep for the Grilled Apricot Burrata Salad

Prep is super easy for this! I like to fry my shallots in advance and they can sit on a paper towel until we are ready to plate up. You don’t want the shallots to get too dark otherwise they will taste slightly bitter. Aim for a light-medium golden colour on them and then transfer to paper towel. You can season with a touch of sea salt as well.
After you’ve grilled the apricots, lay out some arugula (or whatever greens you prefer) on a plate. Add the grilled apricots, some prosciutto, burrata (I like to take this out of the fridge 30 minutes before serving), then add the crispy shallots, balsamic glaze and some olive oil. Season with salt and pepper to your liking.

Beer Pairing:

I paired Shiner Bock’s Prickly Pear with this dish because it’s a super fun summer seasonal. It’s crisp, it’s light, and has a delicate citrus flavour that complimented the grilled apricot really nicely.