Description
A refreshing and elegant Peach Burrata Salad perfect for summer, combining juicy freestone peaches with creamy burrata cheese, fresh greens, aromatic basil, toasted nuts, and a tangy balsamic vinaigrette with an optional balsamic glaze for extra sweetness and depth.
Ingredients
Scale
Salad
- 4 ripe peaches, preferably freestone, pitted and sliced
- 8 ounces fresh burrata cheese (about 2-3 balls)
- 5 ounces mixed greens or baby spinach
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup toasted pine nuts or slivered almonds
- Optional: 1/4 cup thinly sliced red onion
Balsamic Glaze (Optional)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey or maple syrup (optional, for sweetness)
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Balsamic Glaze (Optional): In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey or maple syrup if using. Simmer over medium heat and then reduce to low heat. Let it gently simmer for 15-20 minutes until the mixture reduces by half and becomes syrupy. Remove from heat and allow it to cool completely before drizzling.
- Make the Vinaigrette: In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey or maple syrup if using. Season with salt and freshly ground black pepper. Whisk or shake until the ingredients emulsify into a smooth dressing. Taste and adjust seasoning as needed.
- Wash and Dry Greens: Thoroughly wash the mixed greens or baby spinach leaves and dry them well using a salad spinner or paper towels to remove excess water.
- Assemble the Salad: Arrange the greens evenly on a platter or in a large bowl. Layer the sliced ripe peaches over the greens. Nestle the burrata cheese balls among the peaches. Sprinkle the roughly chopped fresh basil leaves and thinly sliced red onion (if using) evenly over the salad.
- Dress the Salad: Drizzle the prepared vinaigrette over the assembled salad, distributing it evenly to coat the peaches, greens, and burrata.
- Add Balsamic Glaze: Sparingly drizzle the cooled balsamic glaze on top for a touch of sweetness and an elegant finish.
- Garnish and Serve: Sprinkle the toasted pine nuts or slivered almonds on the salad for added texture and nutty flavor. Serve the salad immediately to enjoy the fresh flavors and creamy burrata at its best.
Notes
- Use ripe, freestone peaches for the best flavor and ease of slicing.
- The balsamic glaze is optional but adds a lovely sweetness and depth to the salad.
- Substitute pine nuts with slivered almonds or walnuts based on your preference.
- Make sure to dry the greens well to prevent a soggy salad.
- Serve immediately after assembling to keep the burrata fresh and creamy.
- For a vegan version, substitute burrata with a plant-based cheese alternative.
