Peach Burrata Salad
This refreshing and vibrant Peach Burrata Salad is perfect for warm summer days! A beautiful medley of juicy peaches and creamy burrata cheese on a bed of greens drizzled with a tangy balsamic vinaigrette. Quick to make, bursting with flavor and sure to impress family and friends!
Servings 6
Calories 264kcal
Ingredients
Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Peach Salad
- 5 ounces baby arugula
- 2-3 peaches sliced
- 2 medium tomatoes sliced, I used heirloom
- ¼ cup toasted pine nuts
- 3 - 4 tablespoons fresh basil leaves a handful
- 8 ounces burrata cheese
Instructions
Prepare Dressing
- Whisk together all of the dressing ingredients until emulsified. You want to make sure that the oil has been fully incorporated and is no longer sitting on top of the other ingredients. You can also add ingredients to a jar with a lid and shake vigorously until emulsified.¼ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 2 ½ teaspoons honey, 1 ½ teaspoons Dijon mustard, ¼ teaspoon garlic powder, ½ teaspoon salt
Assemble Salad
- Add the arugula to a large bowl and toss it with ⅓ of the dressing. Place the dressed arugula on the bottom of a large serving platter or plate.5 ounces baby arugula
- Begin to layer on all of the remaining ingredients except for the burrata, beginning with the tomatoes and peaches and ending with the pine nuts and basil.2-3 peaches, 2 medium tomatoes, ¼ cup toasted pine nuts, 3 - 4 tablespoons fresh basil leaves
- Cut open the ball(s) of burrata and add dollops to the top of the salad.8 ounces burrata cheese
- Right before serving, drizzle some of the remaining dressing over the salad. Or, if you prefer, you can serve it alongside the salad. Enjoy!
Notes
Storage Information
Make Ahead: You can prepare the dressing and slice the peaches and tomatoes ahead of time. Store them separately in the fridge. The dressing can be made several days in advance but you will need to shake it thoroughly to re-emulsify if the ingredients have separated.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.
Nutrition
Calories: 264kcal | Carbohydrates: 12g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 225mg | Potassium: 296mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1385IU | Vitamin C: 11mg | Calcium: 250mg | Iron: 1mg
