Description
A refreshing Burrata Peach Salad featuring a vibrant mix of baby arugula, fresh herbs, juicy peaches, and colorful tomatoes, all topped with creamy burrata cheese, toasted pine nuts, and a tangy homemade balsamic vinaigrette. Perfect as a light, elegant appetizer or side dish that celebrates summer flavors.
Ingredients
Salad
- 4 ounces baby arugula
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- 2 peaches, pitted and sliced into wedges
- 3 cups mixed tomatoes, chopped and sliced
- 8 ounces burrata cheese
- 3 tablespoons toasted pine nuts
- 1 teaspoon flaky sea salt
- Additional fresh basil, mint, and dill for garnish
- 3 tablespoons dairy-free pesto (optional)
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon shallot, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions
- Prepare the vinaigrette: In a small bowl or glass measuring cup, whisk together the extra virgin olive oil, balsamic vinegar, minced shallot, kosher salt, black pepper, and garlic powder until well combined. Taste and adjust seasoning as needed to balance acidity and flavor.
- Assemble the base: Take a large platter or serving bowl and toss together the baby arugula, chopped fresh basil, mint, and dill. Spread the herb-arched arugula mixture evenly onto the serving dish, then drizzle about half of the prepared vinaigrette over it to lightly coat.
- Add peaches, tomatoes, and burrata: Layer the sliced peaches and mixed tomatoes on top of the dressed greens. Carefully break open the burrata cheese and arrange it across the salad for a rich, creamy element. Drizzle the remaining vinaigrette over the entire salad to enhance flavors.
- Finish with garnishes: Sprinkle the toasted pine nuts evenly over the salad, then garnish with additional fresh basil, mint, and dill sprigs. Add dollops of dairy-free pesto if using and finish with a sprinkle of flaky sea salt for added texture and flavor contrast.
- Serve: Present the salad immediately to enjoy the freshness of ingredients at their peak, making it a perfect light meal or companion to grilled dishes.
Notes
- For best flavor, use ripe peaches and the freshest herbs available.
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- Dairy-free pesto is optional and adds an herby richness for those avoiding dairy.
- This salad is best served fresh; burrata tends to soften and release moisture over time.
- Can be adapted as a vegan salad by substituting the burrata with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
