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Peach Burrata Salad Recipe

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3.8 from 40 reviews

This Peach Burrata Salad is a vibrant and refreshing dish perfect for a light lunch or elegant appetizer. Combining sweet, juicy peaches and mixed berries with creamy burrata cheese, fresh basil, and a hint of tangy balsamic glaze, it offers a delightful balance of flavors and textures in just 15 minutes.

Ingredients

Salad Base

  • 2 cups baby salad greens
  • 2 fresh peaches, pit removed and thinly sliced
  • ⅛ cup thinly sliced red onion
  • 4 cups mixed berries (cherries, blackberries, and strawberries)
  • ¼ cup roasted salted pistachios
  • ½ cup loosely packed fresh basil leaves

Cheese

  • 8 oz. ball burrata cheese

Dressing & Toppings

  • Sea salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil or Meyer lemon infused olive oil
  • Balsamic glaze
  • ½ lemon, juiced (or more to taste)

Instructions

  1. Prepare salad base: Arrange 2 cups of baby salad greens evenly on a large serving platter to create the foundation of the salad.
  2. Slice and arrange peaches: Thinly slice the peaches, then group and fan out the slices. Place these peach sections in various spots on top of the baby greens for visual appeal.
  3. Prepare and add berries: Pit the cherries and slice them in half. Remove stems from strawberries and halve them. Scatter cherries, blackberries, and strawberries over and around the peach slices to create a colorful fruit arrangement.
  4. Add aromatics: Sprinkle the thinly sliced red onions and fresh basil leaves all over the salad, distributing evenly to add flavor and aroma.
  5. Place burrata cheese: Drain any excess liquid from the burrata ball and place it prominently in the center of the platter amidst the peach and berry mix.
  6. Season the salad: Sprinkle sea salt and black pepper over the entire salad to taste. Squeeze the juice from half a lemon evenly over the fruits and greens, adjusting amount based on preference.
  7. Add finishing touches: Drizzle the salad with extra virgin olive oil or Meyer lemon infused olive oil, followed by a tasteful drizzle of balsamic glaze for sweetness and acidity contrast.
  8. Serve: Just before serving, gently tear open the ball of burrata cheese. Scoop portions of the peaches and berries onto individual plates and top each serving with creamy burrata.

Notes

  • Use fresh, ripe peaches and berries for the best flavor and texture contrast.
  • Burrata should be fresh and drained to avoid excess moisture in the salad.
  • You can substitute pistachios with toasted almonds or walnuts for added crunch.
  • For a dairy-free option, replace burrata with a plant-based cheese alternative.
  • If Meyer lemon olive oil is unavailable, regular extra virgin olive oil with a splash of fresh lemon juice works well.

Find it online: https://recipethrive.com/peach-burrata-salad-recipe/