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Grilled Peach & Buffalo Burrata Salad - Teri Cochrane

Grilled Peach & Buffalo Burrata Salad

Two words: Summer. Heaven.

This salad is a must for anyone who loves to pair creamy textures with a sparkle of sweetness and citrus. 

Why It’s Wild:

This salad is about balance. 

Buffalo burrata is rich in calcium and Vitamin A, while organic peaches and lime provide fat-breaking emulsification in the form of Vitamin C. Arugula and parma ham match phytonutrients and fiber with brain-food fat & protein to keep your blood sugar balanced and your digestion smooth. 


  • 2 cups arugula (or lamb or bib lettuce, shredded)
  • 1 peach, halved
  • 1 buffalo cheese burrata
  • ¼ lb Parma ham or Wildatarian alternative, like wild boar prosciutto
  • 1 tbsp extra virgin olive oil
  • ½ tbsp apple cider vinegar
  • 1 lime, quartered
  • salt and pepper, to taste
  • black or green olives, if preferred

To make:

Toss arugula with olive oil, ACV, salt and pepper until leaves are evenly coated. Place in bowl.

Lightly coat peach halves in olive oil. On a grill or in a saucepan, sear peaches 1-2 minutes until fragrant and slightly blackened.

Top salad with burrata, curls of ham, peaches and olives. Dress with a pinch of salt and pepper, and a squeeze of lime. 

Ta-da! A beautiful salad to add to your weekly meal prep rotation - or an elegant starter for a summer brunch. 

Serves 1-2

**For sulfur-sensitive individuals & WS Wild Types, replace arugula with lamb, Boston or bibb lettuce. Mold sensitive folks should avoid olives - try sliced radish instead for a dash of bitterness. 

To The Tru Of You,
Teri Cochrane

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