This Peach and Burrata Salad is a celebration of August's finest flavors. With juicy peaches, creamy burrata, and a touch of mint, it's perfect for those warm summer evenings. Fresh, vibrant, and effortlessly elegant — this salad is a delightful way to savor the season.
Peaches: The star of the show, ripe peaches add natural sweetness and juiciness. Look for peaches that are slightly soft to the touch and fragrant.
Burrata Cheese: This cheese brings a creamy, buttery texture that complements the peaches. Tearing it into pieces helps distribute it evenly across the salad.
Mint Leaves: Fresh mint adds a refreshing contrast and enhances the flavor of the peaches and burrata.
Pine Nuts: Toasted pine nuts add a nutty crunch. Toasting them brings out their flavor and adds a delightful texture.
Arugula: A slightly peppery green that provides a nice base for the salad, balancing the sweetness of the peaches.
Extra Virgin Olive Oil, Honey, Lemon Juice: This simple vinaigrette ties everything together with a sweet and tangy note.
Salt and Pepper: Essential for seasoning and bringing out the flavors of the other ingredients.
This salad pairs beautifully with grilled chicken or fish for a light summer meal. Alternatively, serve it as a refreshing starter at a dinner party. A crisp, chilled white wine or a sparkling rosé complements the flavors nicely.
Start by washing those juicy summer peaches thoroughly. Slice them into wedges, making sure they're ripe but not overly soft, to maintain their shape in the salad. Next, grab that burrata cheese and tear it into bite-sized pieces — this way, you get a bit of creamy goodness in every bite.
Now, let's toast the pine nuts. Heat a dry skillet over medium heat and add the pine nuts, stirring them gently until they're golden brown. Keep a close eye on them; they can go from toasted to burnt pretty quickly! Once they're done, set them aside.
In a small bowl, whisk together the extra virgin olive oil, honey, lemon juice, salt, and pepper. This dressing is light and bright, perfect for letting the main ingredients shine without overpowering them.
In your largest salad bowl, combine the arugula, peach slices, torn burrata, and chopped mint leaves. Drizzle the honey-lemon vinaigrette over the top and give everything a gentle toss to combine. You want the dressing to lightly coat the ingredients without making them soggy.
Finally, just before serving, sprinkle the toasted pine nuts over the salad. This ensures they retain their crunch and add a lovely texture contrast.
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