Easy Peach and Burrata Salad with Balsamic Glaze
217kcal
Ingredients
- 4 Peaches
- 1/2 cup Cherry Tomatoes
- 2 cups Arugula or Spring Mix
- 1/3 cup Fresh Basil
- 1/4 cup Pistachios Optional to Toast
- 16 ounces Burrata
- 1-2 tbsp Extra Virgin Olive Oil To Taste
- 1-2 tbsp Balsamic Glaze To Taste
- 1 tsp Sea Salt To Taste
Method
- Rinse all produce - peaches, arugula/spring mix, and fresh basil.
- Cut peaches into thin slices. Chop the fresh basil and halve the cherry tomatoes.
- Crush pistachios into small pieces. Using a stovetop skillet, toast the pistachios for 1 minute or until lightly browned.
- Evenly distribute arugula or spring mix onto the serving platter to act as the salad base.
- Layer the peaches on top of the arugula or spring mix. Add the burrata to the dish, either leaving it whole or gently tearing it into smaller pieces. Distrubute the cherry tomatoes to the dish and sprinkle the toasted pistachios and fresh basil over top.
- Drizzle on the extra virgin olive oil and balsamic glaze.
- Add sea salt to your taste preference.
- Serve and enjoy!
Nutrition
Serving1gCalories217kcalCarbohydrates10gProtein11gFat18gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol40mgSodium304mgPotassium171mgFiber2gSugar7gVitamin A869IUVitamin C8mgCalcium312mgIron1mg
Notes
Notes
- For the best flavor and texture, use ripe peaches that are still slightly firm.
- Fresh mozzarella or mozzarella pearls can be substituted for burrata.
- Toast the pistachios in a dry skillet over medium-low heat for 1–2 minutes, stirring frequently.
- Wait to add the olive oil, balsamic glaze and salt until just before serving.
- To prepare ahead, slice and refrigerate the ingredients separately, then assemble immediately before serving.
- This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to one day.
- To make the salad nut-free, omit the pistachios or replace them with toasted pumpkin seeds.