Peach and Burrata Salad with Honey Basil Dressing
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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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Personal Blender or mason jar with lid
Ingredients
- 5 oz Little Gem Lettuce 1 package or 1 head, substitute with butter lettuce or arugula
- 2-3 large Peaches cut into wedges, pits removed
- 8 oz Burrata Cheese one container, or 2 balls. Drained and dried
- ½ cup pickled red onion recipe below, or plain red onion
- ½ cup Pistachios or toasted pine nuts or pumpkin seeds
- ¼ cup Fresh Basil chopped, and some leaves for garnish, if desired
- Honey Basil Balsamic Vinaigrette to taste, recipe below
Pickled Red Onions
- ½ large red onion sliced into thin half-moons
- 1 cup Red Wine Vinegar
- ⅓ cup sugar
- ½ teaspoon Dried Thyme
Honey Basil Balsamic Vinaigrette
- ⅓ cup White Balsamic Vinegar or white wine vinegar
- 2 tablespoon Honey adjust to your preferred sweetness level
- ⅛ teaspoon Dried Thyme
- ⅓ cup Olive Oil
- 2 tablespoon fresh basil finely chopped
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
Instructions
- Make the pickled red onions: Combine red wine vinegar, sugar, and thyme in a small saucepan over medium heat and stir until the sugar dissolves. Slice 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: Combine all the dressing ingredients except fresh basil into a personal blender or mason jar and mix until well incorporated. Then, stir in the chopped fresh basil. Set aside.
- Make the salad: Using 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. Drizzle a little of the dressing over top and serve the rest on the side. Garnish 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.
Make Ahead and Storage
- 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.
Nutrition
Serving: 0.25gCalories: 343kcalCarbohydrates: 29gProtein: 14gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 316mgPotassium: 359mgFiber: 3gSugar: 22gVitamin A: 885IUVitamin C: 6mgCalcium: 344mgIron: 2mg
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