Peach Burrata Salad with Honey Drizzle
Ingredients
- Salad:
- 3 ripe peaches sliced
- 8 oz burrata cheese
- 4 cups fresh arugula
- ¼ cup toasted pistachios or almonds
- Fresh basil leaves
- Flaky sea salt
- Freshly cracked black pepper
- Honey Drizzle:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Pinch of salt
- Pinch of black pepper
Instructions
- Wash and dry arugula. Pat completely dry.
- Wash and slice peaches into wedges. Remove pits.
- Toast pistachios in dry pan 2 to 3 minutes until fragrant. Cool.
- Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until combined.
- Arrange arugula on large platter or divide among four plates.
- Place peach slices on arugula in pretty pattern.
- Tear burrata into rustic pieces. Distribute over peaches.
- Scatter toasted pistachios over salad.
- Add fresh basil leaves torn or whole.
- Drizzle honey balsamic dressing over entire salad.
- Sprinkle with flaky sea salt and black pepper.
- Serve immediately while burrata is creamy.
Notes
- Use ripe peaches for best flavor
- Bring burrata to room temperature before serving
- Dry arugula completely to prevent watery salad
- Tear burrata for rustic elegant look
- Toast nuts for better flavor and crunch
- Assemble right before serving to prevent wilting
- Drizzle lightly — do not pour dressing
- Fresh mozzarella works if burrata unavailable
- Store components separately for leftovers
- Can use nectarines or apricots instead of peaches