Description
This Peach Burrata Salad is a refreshing and elegant dish perfect for a quick and easy meal or appetizer. Combining the creamy richness of burrata cheese with the sweet juiciness of ripe peaches, toasted nuts for crunch, and a simple honey-balsamic dressing on a bed of mixed greens, this salad offers a delightful balance of flavors and textures.
Ingredients
Scale
Salad Ingredients
- 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
Garnish
- Balsamic glaze for drizzling
Instructions
- Prepare the dressing: In a large bowl, combine the olive oil, balsamic vinegar, honey, salt, and pepper. Whisk together until the dressing is well emulsified and slightly thickened.
- Toss the greens: Add the mixed greens to the bowl with the dressing and gently toss until the leaves are lightly coated with the dressing.
- Plate the salad: Arrange the dressed mixed greens evenly on a serving platter or individual plates to create a fresh base for the toppings.
- Add peaches and burrata: Layer the sliced peaches over the greens followed by breaking the burrata cheese into chunks and placing them evenly across the salad.
- Sprinkle nuts: Scatter the toasted pecans or almonds over the salad to add texture and a nutty crunch.
- Drizzle and season: Finish by drizzling balsamic glaze over the top and season lightly with additional salt and pepper if desired.
- Serve: Serve immediately to enjoy the salad at its freshest, combining creamy, sweet, and tangy flavors in every bite.
Notes
- Use ripe, but firm peaches to ensure they hold their shape and sweetness.
- To toast nuts, place pecans or almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned.
- Burrata cheese should be served fresh and at room temperature for the best creamy texture.
- Balsamic glaze can be store-bought or made by reducing balsamic vinegar until thickened.
- This salad is best enjoyed immediately to prevent the greens from wilting.
