Peach and Burrata Salad
This summery peach salad is topped with fresh arugula, basil, pistachios and balsamic vinegar. Burrata cheese is the perfect creamy accent. Recipe yields 4 salad servings or 6 appetizer servings.
Ingredients
- 3 medium ripe-but-not-overripe peaches, thinly sliced
- ½ cup baby arugula
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
Instructions
- In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.
- Gently tear open each ball of burrata and nestle them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.
- Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.
Notes
Change it up: This dish would also be great with sliced fresh mozzarella or smaller mozzarella balls if you can’t find burrata.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.