Fresh & Flavorful

Indulge in a delightful burst of summer flavors with this burrata peach salad featuring juicy peaches, sweet cherries and creamy burrata cheese drizzled with a tangy balsamic vinaigrette.

This vibrant salad is a celebration of seasonal ingredients that promises a symphony of taste and textures in every bite.

Burrata Peach Salad

Ingredients

For the Salad

• 1 – 2 fresh peaches, skin and pit removed, sliced into quarters.
• 10 – 15 fresh Bing cherries, stem and pit removed, cut in half.
• 10 – 15 sweet cherry tomatoes, left whole or cut in half.
• 1 – 2 balls of fresh Italian burrata cheese (comes in a tub of liquid) Bel Gioiso is a good brand.
• 1 cup pine nuts or slivered almonds.
• 10 fresh basil leaves, leaving some whole and tearing a few in half or thirds.

For the Vinaigrette

• 2/3 cup extra virgin olive oil.
• 1/4 cup balsamic vinegar (high quality) or balsamic glaze.
• 2 Tbsp. honey (preferably local if you can).
• 3 green onions, finely chopped (use only a little bit of the green stems, closest to the white bulbs).
• 2 large cloves of garlic, minced.
• 1/3 cup freshly minced basil.
• 2 Tbsp. fresh oregano, minced.
• 1 Tbsp. fresh thyme, minced.
• 1 Tbsp. fresh dill, minced.
• A dash (or two) dried red pepper flakes.
• Freshly-cracked salt and black pepper (sea salt if you have it).

Instructions

For the Balsamic Vinaigrette

Combine the vinegar and olive oil in a small bowl and whisk until nicely blended. Add the dash (or two) of dried red pepper flakes. Taste and add the salt and pepper.

Set aside and prepare the salad.

For the Salad

Plate the ingredients on individual plates with some of each: sliced peaches, cherry tomatoes, cherries and portions of the burrata cheese.

Scatter the nuts and more basil leaves all over.

Serve and pass the balsamic vinaigrette for guests to drizzle onto their salads.