Description
Experience the fresh and creamy flavors of summer with this Peach Burrata Salad. Juicy freestone peaches combine with rich burrata cheese, vibrant mixed greens, fresh basil, and toasted nuts, all brought together by a tangy balsamic vinaigrette and optional balsamic glaze for a delightful balance of sweet and savory.
Ingredients
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, then reduce heat to low and let simmer for 15-20 minutes until the mixture reduces by half and becomes syrupy. Remove from heat and allow to cool completely before drizzling over salad.
- 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 to taste. Whisk or shake vigorously until the dressing is well emulsified. Taste and adjust seasoning if needed.
- Wash and dry the greens: Rinse the mixed greens or baby spinach thoroughly under cold water and spin or pat dry to remove excess moisture. This ensures a crisp base for your salad.
- Place greens on a platter or in a bowl: Arrange the cleaned greens evenly as the foundation of your salad presentation.
- Arrange peach slices over the greens: Distribute the pitted and sliced peaches attractively over the greens, creating vibrant color contrasts.
- Place burrata balls among the peaches: Tear or leave whole 2-3 balls of fresh burrata cheese and nestle them between the peaches for creamy bursts in every bite.
- Sprinkle with basil and red onion (if using): Scatter roughly chopped fresh basil leaves and thinly sliced red onion over the top to add aromatic and sharp flavors.
- Drizzle with vinaigrette: Generously pour the prepared balsamic vinaigrette over the entire salad, coating the ingredients lightly but thoroughly.
- Drizzle sparingly with balsamic glaze: If using, add a few thin lines of the cooled balsamic glaze over the salad for a sweet tangy accent and elegant look.
- Garnish with pine nuts or almonds: Finish by sprinkling toasted pine nuts or slivered almonds over the salad to add crunch and nutty flavor.
- Serve Immediately: Serve the salad right away to enjoy the fresh textures and flavors at their peak.
Notes
- For best results, use ripe but firm peaches to maintain texture.
- The balsamic glaze is optional but adds a beautiful sweetness and presentation touch.
- To toast pine nuts or almonds, gently heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- Can be served as a light lunch or a starter for a summer meal.
- Substitute maple syrup for honey to keep the recipe vegan.
- Consume burrata cheese the same day as purchase for freshness.
