Peach and Burrata Salad with Honey Basil Dressing (Edit recipe)

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This peach and burrata salad is one of my favorite summer salads to serve during peach season! The combination of ripe juicy peaches, creamy burrata cheese, and fresh herbs is pure heaven, and a fun twist on the classic caprese salad.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

5 minutes

INGREDIENTS

18

Yield: 4 to 6

Ingredients

5 oz Baby Gem Lettuce, substitute with butter lettuce or arugula)
2-3 Peaches, large (cut into wedges, pits removed)
8 oz Burrata, Cheese (one container, or 2 balls. Drained and dried)
.5 cup Red Onion, pickled (recipe below, or plain red onion)
.5 cup Pine Nuts, Pistachios (or toasted or pumpkin seeds)
.25 cup Homemade Fresh Basil Pesto (click for recipe), and some leaves for garnish, if desired), Fresh chopped
.25 cup Balsamic Vinaigrette, (to taste, recipe below)
.5 Red Onion, large into thin half-moons), sliced
1 cup Red Wine Vinegar
.333 cup Cane Sugar
.5 tsp Thyme, Dried
.333 cup Balsamic Vinegar, White (or white wine vinegar)
2 Tbsp Honey, (adjust to your preferred sweetness level)
.125 tsp Thyme, Dried
.333 cup Olive Oil
2 Tbsp Basil, Fresh, fresh finely chopped
.25 tsp Kosher Salt
.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the pickled red onions:u00a0Combine red wine vinegar, sugar, and thyme in a small saucepan over medium heat and stir until the sugar dissolves. u00a0Slice half of a large red onion into half moons and add to the pot, remove from heat, and let sit for 15-60 minutes or up to 7 days, refrigerated. (This will make more than needed for the salad, but you can add them to many different dishes.)
Make the dressing:u00a0Combine all the dressing ingredients except fresh basil into a personal blender or mason jar and mix until well incorporated. u00a0Then, stir in the chopped fresh basil. Set aside.
Make the salad: u00a0Using a large serving platter, spread the lettuce across the platter, then top with peaches. Breaking the burrata into chunks, add to the salad, then top with the pickled red onions, pistachios, chopped fresh basil, flaky salt, and cracked pepper. u00a0Drizzle a little of the dressing over top and serve the rest on the side. u00a0Garnish with fresh basil leaves if desired and serve!

Notes

Make the pickled onions in advance. You can make them up to 7 days in advance and refrigerate them covered, in the vinegar juice. The longer they sit the better they taste! Ripen the peaches on the counter. You want ripe peaches for this salad. If you buy peaches and they are hard, you may need to sit them on the counter for a day or two until they smell sweet and are slightly soft. Try growing a basil plant. If growing fresh herbs is an option for you, I highly recommend it. Pay for basil once and it will produce for months! And it tastes so much better when it's fresh-picked. Pickled red onions: Make up to 7 days in advance and refrigerate them covered, in the vinegar juice. Honey Basil Dressing: Make ahead up to 2 days before serving and store covered, in the refrigerator. Salad: I HIGHLY recommend putting the salad together fresh, right before serving. If you're taking this to a party, assemble the salad but leave off the nuts, salt, pepper, and dressing. Then add them just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2399
Fat:	177 g
Carbohydrates:	156 g
Protein:	44 g
Cholesterol:	163 g
Sodium:	599 mg
Fiber:	4 g
Sugars:	105 g
Sugar Alcohol:	0 g
Calculated per 4 to 6.