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Fresh Peach Burrata Salad

A delightful summer salad featuring juicy peaches paired with creamy burrata, fresh herbs, and a tangy dressing, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Summer
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 medium medium peaches Sweet, ripe peaches are key; if unavailable, nectarines work well.
  • 8 ounces burrata This creamy cheese elevates the dish; burrata can be difficult to find, but fresh mozzarella is a good alternative.
Herbs and Vegetables
  • 15 leaves basil, roughly torn Basil adds a fragrant note; substitute with mint for a refreshing twist.
  • 1/2 cup parsley leaves, chopped Parsley adds freshness; try cilantro for a different flavor profile.
  • 1/4 cup thinly sliced sweet onion Use red onion for a sharper kick; scallions could work well too.
Nuts and Seeds
  • 1/4 cup pine nuts, toasted These add crunch; walnuts or almonds can be used if preferred.
Dressing Ingredients
  • 1 1/2 tablespoons champagne vinegar It delivers a light tang; white wine vinegar is a suitable substitute.
  • 1 teaspoon champagne vinegar for peaches Brighten your peaches with this splash.
  • 1/4 cup fresh lemon juice Essential for acidity; lime juice can substitute.
  • 4 tablespoons olive oil A good quality oil enhances flavors; avocado oil is a healthy alternative.
  • 1/2 teaspoon fine sea salt Balances flavors; Himalayan pink salt can be a fun option.
  • 1 1/2 teaspoons sugar To balance the dressing; consider honey for a natural sweetness.
  • 2 tablespoons balsamic glaze Drizzle on top for a sweet finish.

Method
 

Preparation
  1. Remove burrata from the fridge and let it soften for 10 minutes.
  2. Toast pine nuts in a dry skillet over medium-low heat until golden, shaking the pan occasionally.
  3. For the dressing, whisk together parsley, sliced onion, toasted pine nuts, champagne vinegar, lemon juice, olive oil, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper in a medium bowl.
  4. For the peaches, combine sliced peaches with 1 teaspoon champagne vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Toss gently and add 3/4 of the basil leaves. Let stand for 5 minutes to marinate.
  5. Pour the dressing over the marinated peaches and toss gently. Transfer to a serving platter and spoon some dressing from the bowl over the salad.
  6. Scatter remaining basil leaves over the peaches, tear burrata into large chunks, and place on top. Drizzle with balsamic glaze and serve.

Notes

This salad can be enjoyed a day or two later but let it sit out for 10-15 minutes before serving. Use burrata at room temperature for optimal creaminess. Opt for organic peaches if possible, as they are often sweeter.