Description
This Peach Burrata Salad is a fresh and vibrant dish combining ripe, juicy peaches with creamy burrata cheese atop a bed of mixed greens. Toasted nuts add crunch, while a honey-balsamic dressing and balsamic glaze bring a perfect balance of sweetness and tanginess. Ideal for a light lunch or elegant appetizer, this salad is quick to prepare and bursting with contrasting textures and flavors.
Ingredients
Scale
Salad
- 2 ripe peaches, sliced
- 1 ball of burrata cheese
- 4 cups mixed greens (arugula, spinach, or your favorite greens)
- 1/4 cup toasted pecans or almonds
Dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions
- Prepare the dressing: In a large bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk them together until the mixture is well emulsified and balanced in flavor.
- Toss the greens: Add the mixed greens to the bowl with the dressing. Toss gently to ensure all leaves are lightly coated without bruising the greens.
- Plate the salad base: Transfer the dressed greens evenly onto a serving platter or divide among individual plates for an attractive presentation.
- Add peaches and burrata: Arrange the sliced peaches evenly over the greens. Break the burrata cheese into chunks and distribute them atop the salad for creamy bursts in every bite.
- Top with toasted nuts: Sprinkle the toasted pecans or almonds over the salad to add a satisfying crunch and nutty flavor contrast.
- Finish with balsamic glaze: Drizzle balsamic glaze over the entire salad, adding an extra layer of sweet and tangy richness. Optionally, season with a bit more salt and pepper to taste.
- Serve immediately: This salad is best enjoyed fresh to preserve the texture of the peaches and creaminess of the burrata. Serve promptly and enjoy the refreshing flavors and colorful presentation.
Notes
- Use ripe but firm peaches to avoid mushiness and add natural sweetness.
- Burrata can be substituted with fresh mozzarella if burrata is unavailable, though the texture will vary.
- To toast pecans or almonds, spread them in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to avoid burning.
- Balsamic glaze can be purchased pre-made or easily reduced at home by simmering balsamic vinegar until syrupy.
- For a nut-free version, omit the toasted nuts or replace with seeds such as pumpkin or sunflower seeds.
- Serve this salad immediately after preparation to maintain the freshness and vibrant textures.
