Description
This Peach Burrata Salad is a stunning, fresh, and vibrant summer salad featuring sweet ripe peaches, juicy berries, creamy burrata, roasted pistachios, fresh basil, and a drizzle of lemon olive oil and balsamic glaze. Perfect for a light lunch or as an impressive starter, it’s a showstopper that’s quick to assemble and packed with flavor and texture.
Ingredients
Produce
- 2 cups baby salad greens
- 2 fresh peaches, pit removed and thinly sliced
- ⅛ cup thinly sliced red onion
- 4 cups mixed cherries, blackberries, and strawberries (cherries pitted and halved, strawberries hulled and halved)
- ½ cup loosely packed fresh basil leaves
Nuts
- ¼ cup roasted salted pistachios
Dairy
- 8 oz. ball burrata cheese
Pantry & Condiments
- Sea salt and black pepper, to taste
- Extra virgin olive oil or Meyer lemon infused olive oil, for drizzling
- Balsamic glaze, for drizzling
Instructions
- Prepare the Salad Base: Create a bed of baby salad greens on a large serving platter, spreading them out evenly to form the base of your salad.
- Slice and Arrange the Peaches: Thinly slice the peaches and group several slices together. Fan them out slightly and place them in distinct sections over the salad greens to create visual appeal.
- Add the Berries and Cherries: Pit the cherries and slice them in half. Arrange small piles of cherries and blackberries around the platter. Remove the stems from the strawberries, slice them in half, and scatter them over the platter, grouping for color and texture.
- Scatter the Aromatics and Herbs: Sprinkle the thinly sliced red onions and fresh basil leaves evenly over the entire salad to add flavor and brightness.
- Add the Burrata Cheese: Drain the liquid from the burrata cheese and gently place the whole ball in the center of the fruit and greens arrangement.
- Season the Salad: Generously sprinkle the salad with sea salt and black pepper. Squeeze half a lemon over the entire salad for added freshness (optional but recommended).
- Finish with Oil and Glaze: Drizzle the salad with extra virgin olive oil or Meyer lemon infused olive oil and a generous swirl of balsamic glaze for a glossy finish and a sweet-tart kick.
- Serve: When ready to serve, gently tear open the burrata ball to let the creamy center flow. Scoop fruit and greens onto plates and top each with a generous spoonful of burrata. Enjoy immediately.
Notes
- Quality olive oil really shines in this recipe; lemon infused olive oil is highly recommended to tie all the flavors together.
- Burrata varies in size and consistency; if you have smaller balls, serve one per plate. For a larger ball, tear it open at the table just before serving for dramatic presentation.
- Red onion adds a nice bite but is optional; slice thinly so it doesn’t overpower other flavors.
- You can swap olive oil for a simple vinaigrette if preferred for extra tang.
- Burrata is best served at room temperature; to quickly bring it up to temperature, submerge in warm water for 10 minutes and drain before using.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 286
- Sugar: 24g
- Sodium: 23mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
