Peach Burrata Salad
Peach Burrata Salad is full of refreshing flavors from the berries, cherries, fresh peaches, and creamy burrata cheese! The roasted pistachios give a nice little crunch and its drizzled with a balsamic glaze and lemon olive oil.
Ingredients
- 2 cups baby salad greens
- 2 fresh peaches pit removed and thinly sliced
- ⅛ cup thinly sliced red onion
- 4 cups cherries blackberries, and strawberries
- ¼ cup roasted salted pistachios
- ½ cup loosely packed fresh basil leaves
- 8 oz. ball burrata cheese
- Sea salt and black pepper to taste
- Extra virgin olive oil or Meyer lemon infused olive oil
- Balsamic glaze
Instructions
- Make a bed of salad greens on a large platter.
- Thinly slice the fresh peaches. Group several slices together and fan them out slightly, arranging them in different sections over the salad greens.
- Pit the cherries and slice them in half. Place small piles of cherries and blackberries around the platter. Remove the stems from the strawberries and slice them in half. Scatter the strawberries over the platter, grouping them to make a beautiful arrangement.
- Sprinkle the red onions and basil leaves over the entire platter.
- Drain the liquid from the burrata cheese and place the ball in the center of the peach and berry arrangement.
- Sprinkle the entire salad with sea salt and black pepper. Squeeze ½ of a lemon (or more to taste) over the salad.
- Drizzle the peach burrata salad with lemon olive oil and balsamic glaze.
- To serve, gently tear open the ball of burrata. Scoop the peaches and other fruit onto a salad plate and pile with a scoop of the creamy burrata cheese.
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Notes
- Quality olive oil really shines in this recipe. My favorite is Lemon Infused Olive Oil, which brings all the flavors together nicely.
- Burrata often comes in different sizes and the inside is loose and extra creamy. Once it's sliced open, the center will puddle out over other ingredients. If you have smaller balls, you can serve one on each individual plate. For larger burrata balls, slice it open when you are ready to serve.
- While the onion is optional, it adds a little bite to the salad. Slice it thinly so it isn't too overpowering.
- If desired you can drizzle a vinaigrette instead of just olive oil.
- Burrata cheese is best when served at room temperature. If you don't have enough time, you can place it in warm water for about 10 minutes, then drain it. This allows the chill to be knocked off so the center is still creamy.
Nutrition
Calories: 286kcal | Carbohydrates: 31g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 50mg | Sodium: 23mg | Potassium: 504mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1115IU | Vitamin C: 18mg | Calcium: 331mg | Iron: 1mg
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