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IG1631Peach and Burrata Salad
This summery peach salad is topped with fresh arugula, basil, pistachios and balsamic vinegar. Burrata cheese is the perfect creamy accent. Recipe yields 4 salad servings or 6 appetizer servings.
Full recipe · IG1631
Peach and Burrata Salad
What you need
Ingredients
- 3 medium ripe-but-not-overripe peaches, thinly sliced
- ½ cup baby arugula
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
In the correct order
Instructions
- In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.
- Gently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.
- Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.