Summer Peach Burrata Salad
Equipment
Ingredients
Ingredients
ripe peaches (ripe)
2 piece
burrata cheese (fresh)
226 g
arugula (fresh)
60 g
cherry tomatoes (halved)
120 g
blackberries (fresh)
72 g
pistachios (crushed)
20 g
fresh mint leaves (torn)
4 g
flaky sea salt
2 g
black pepper (freshly cracked)
1 g
extra-virgin olive oil
15 ml
hot honey
20 ml
balsamic glaze
10 ml
Instructions
Grill the peaches
Heat grill pan or cast-iron skillet over medium-high heat. Lightly brush peach wedges with olive oil and grill 2–3 minutes per side until lightly charred and softened.
Arrange the arugula base
Spread arugula on a serving platter. Arrange grilled peaches, halved cherry tomatoes, and blackberries around the platter.
Add the burrata
Place the burrata cheese in the center of the arranged salad.
Add toppings
Scatter torn mint leaves and crushed pistachios over the salad.
Finish and season
Drizzle with olive oil, then hot honey, then balsamic glaze. Sprinkle with flaky sea salt and freshly cracked black pepper.
Serve immediately
Tear open the burrata just before serving and enjoy the salad immediately while peaches are still warm.
Original recipe
Storage
Prepare just before serving. Components can be prepped ahead but assemble immediately before eating.
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