Fresh Peach Burrata Salad
- PREP 35min
- COOK 5min
- TOTAL 40min
When peach season hits, this peach burrata salad is on repeat in our house. Peaches are sweet, the dressing is zippy, we’ve got lots of fresh herbs, and the creamy burrata cheese brings it all together. Truly one of the most delicious summer salads I’ve made in some time. You can think of this as a zippier, herbier Caprese salad made with peaches.
You Will Need
7 medium peaches, ripe, but ever-so-slightly firm, sliced
8 ounces (226g) burrata
15 basil leaves, roughly torn
1/2 cup parsley leaves and tender stems, about half a bunch, chopped
1/4 cup thinly sliced onion, preferably sweet onion
1/4 cup (35g) pine nuts, toasted
1 ½ tablespoons champagne vinegar, plus 1 teaspoon for peaches
1/4 cup fresh lemon juice, from 1 large lemon
4 tablespoons olive oil
1/2 teaspoon fine sea salt (1/4 teaspoon for dressing, 1/4 teaspoon for peaches)
1 ½ teaspoons sugar (1/2 teaspoon for dressing, 1 teaspoon for peaches)
1/2 teaspoon fresh ground black pepper (1/4 teaspoon for dressing, 1/4 teaspoon for peaches)
2 tablespoons balsamic glaze
Directions
1Burrata: Remove from the fridge about 10 minutes before you begin preparing the salad to soften the center.
2Pine nuts: Toast in a dry skillet over medium-low heat until lightly golden. Shake the pan now and then so they do not burn.
3Dressing: In a medium bowl, whisk together the parsley leaves, sliced onion, toasted pine nuts, 1 ½ tablespoons champagne vinegar, lemon juice, olive oil, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, and 1/4 teaspoon pepper. Set aside.
4Marinate the peaches: In a large bowl, combine sliced peaches with 1 teaspoon of champagne vinegar, 1 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss gently. Add 3/4 of the basil leaves and toss again. Let stand 5 minutes to marinate.
5Finish the salad: Pour the salad dressing over the marinated peaches and toss gently. Spoon the salad onto a serving platter, spooning some of the dressing from the bottom of the bowl over it. Scatter the extra basil leaves over the peaches, then roughly tear the burrata into large chunks and place them on top of the peaches. Drizzle with balsamic glaze and serve.
Adam and Joanne's Tips
- Storing: The basil may brown over time, but I have happily eaten this salad a day or two after I made it. So the burrata softens a little, leave the salad out at room temperature for 10 to 15 minutes before enjoying.
- More burrata: If you are like me, you can down half a ball of burrata by yourself. This salad splits one ball into 4 portions, so feel free to double the burrata for more.
- Burrata substitutes: Try creamy labneh, ricotta, whipped ricotta, or whipped feta.
- Balsamic glaze: You can often find balsamic glaze in the condiment aisle of most grocery stores. If you don’t find one, try a high-quality balsamic, which is usually much thicker and slightly sweeter than standard balsamic vinegar. You can also make a homemade glaze by gently simmering regular balsamic vinegar with a small amount of brown sugar until it thickens and becomes shiny.
- The nutrition facts provided are estimates.