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–+ servings

California Peach Burrata Salad

A vibrant summer salad with juicy peaches, cherry tomatoes, and creamy burrata, dressed in a fresh herb vinaigrette.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 1
Course: Quick Meals, Salads, Summer
Cuisine: American, Italian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Vinaigrette
  • 1/2 cup California extra virgin olive oil
  • 1/4 cup balsamic vinegar or champagne vinegar
  • 1 tablespoon honey
  • 1/2 shallot finely chopped
  • 1 clove garlic grated
  • 1 teaspoon lemon zest from a Meyer lemon if available
  • 1/4 cup fresh basil chopped
  • 2 tablespoons fresh oregano chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh thyme chopped
  • 1/4 teaspoon red pepper flakes or to taste
  • kosher salt to taste
  • freshly ground black pepper to taste
Salad
  • 1 1/2 cups cherry tomatoes halved if large
  • 2-3 ripe peaches sliced into wedges
  • 1 cup fresh cherries pitted
  • 8 ounces burrata cheese at room temperature
  • 1/4 cup toasted pumpkin seeds or slivered almonds

Method
 

Vinaigrette
  1. In a glass jar or small bowl, combine the olive oil, vinegar, honey, shallot, garlic, lemon zest, basil, oregano, dill, thyme, and red pepper flakes. Whisk or shake until smooth. Season with salt and pepper, then taste and adjust the seasoning as needed.
Salad Assembly
  1. In a large bowl, gently toss the cherry tomatoes, peach wedges, and cherries with about one-third of the vinaigrette. Let the mixture sit at room temperature for 15 minutes to allow the flavors to meld, or refrigerate for up to 4 hours for a more intense flavor.
  2. To serve, tear the burrata into large pieces and arrange over the fruit mixture. Drizzle with the remaining vinaigrette, then sprinkle with toasted pumpkin seeds and a few extra fresh herbs if desired. Serve immediately with grilled or toasted sourdough bread.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 12gFat: 29gSaturated Fat: 9gCholesterol: 40mgSodium: 320mgFiber: 3gSugar: 16g

Notes

For a vegan version, omit the burrata and use a creamy cashew cheese or avocado slices.
To toast pumpkin seeds, spread them in a dry skillet over medium heat and stir until fragrant, about 2-3 minutes.
This salad is best served the same day, but the dressed fruit can be stored in the fridge for up to 4 hours.
If cherries are out of season, substitute with halved fresh figs or sliced nectarines.
Avoid over-dressing the salad; start with a smaller amount of vinaigrette and add more to taste.
For a more substantial meal, add grilled chicken or shrimp on top.
Use the ripest peaches you can find for the best sweetness and texture.

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