August: Peach and Burrata Salad

A delightful salad where ripe peaches steal the show, paired with creamy burrata cheese, fresh mint, and a tangy honey-lemon vinaigrette. Perfect for hot August days, it brings a touch of sophistication to any table.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

4 ripe peaches, sliced

8 oz burrata cheese, torn

1/4 cup fresh mint leaves, chopped

1/4 cup pine nuts, toasted

4 cups arugula

2 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp lemon juice

Salt and pepper to taste

Instructions

1. Wash and slice the ripe peaches into wedges.

2. Tear the burrata cheese into bite-sized pieces.

3. Toast the pine nuts in a dry skillet over medium heat until golden brown, then set aside.

4. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper to create the dressing.

5. In a large salad bowl, combine arugula, peach slices, burrata cheese, and mint leaves.

6. Drizzle the honey-lemon vinaigrette over the salad and toss gently to combine.

7. Top with toasted pine nuts just before serving.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate container.

Reheating

This salad is best enjoyed fresh and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.