Peach Burrata Salad with Easy Balsamic Dressing
This Peach Tomato Burrata Salad with Honey Balsamic Dressing is the best way to enjoy ripe peaches in late summer. This layered summer salad of marinated peaches and tomatoes, fresh arugula, prosciutto,, and basil is topped with creamy burrata and finished with a sweet, tangy honey balsamic dressing. It’s such an impressive starter to bring out in no time for a special meal, dinner party, or last minute summer gathering.
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Staycation Dinner with Fresh Local Ingredients
To celebrate my mom’s birthday this year, we’re pampering her with a summer weekend cabin staycation on the beaches of the Sunshine Coast in Sechelt. For dinner, we decided to stay in and cook. There’s something about a home-cooked meal on vacation that makes it so much more special.
Tonight is all about keeping things fresh, simple, and celebrating local ingredients. Since we’ve got so many fresh ingredients like clams, herbs, peaches, and tomatoes, we decided to make a light clam pasta with white wine sauce for dinner, As a side, we’re making this juicy peach and tomato barata salad, finished off with a drizzle of honey balsamic sauce. It was so refreshing, and the perfect balance of creamy, salty, sweet, and spicy.
Peach Burrata Salad Ingredients
Honey Balsamic Dressing
This honey balsamic dressing is made with olive oil, balsamic glaze, honey, lemon juice, red pepper flakes, oregano, and fresh basil. It starts as a marinade for the peaches and cherry tomatoes, letting them absorb the sweet, tangy, and slightly spicy flavor. The remaining marinade is drizzled over the burrata, sunflower seeds, and extra basil leaves, so every part of the salad is infused with a little bit of its flavor.
Peaches
Late summer on the Sunshine Coast means local peaches showing up at farmer’s market and grocery stores all around Sechelt. These peaches comes with a ton of vitamin C, fiber, and antioxidants, plus plenty of naturally sweet juices.
The peaches are sliced and marinated with the tomatoes in our Honey Balsamic Dressing. They soak up the sour, slightly-spicy flavor that makes the peach sweetness even more appetizing. The sweet, floral flavor of the peaches is perfect for pairing with a bite of salty prosciutto and creamy burrata.
Fresh Burrata
Burrata is a fresh Italian cheese made by filling a soft mozzarella shell with rich cream. It has a tender, silky texture and delicate flavor. It’s actually really great with either savory or sweet. In this peach salad, that mild, sweet creaminess balances the saltiness of the prosciutto and the tangy honey balsamic peaches, while adding a luxuriously rich texture to the salad.
If burrata isn’t available, you can swap in fresh mozzarella, brie, or even goat cheese for a similar creamy bite.
How to Make Peach Burrata Salad
- In a small bowl, whisk together olive oil, balsamic glaze, dried oregano, red pepper flakes, honey, lemon juice, and chopped fresh basil.
- In another bowl, add the cherry tomatoes and peach slices. Pour in a few spoonfuls of the dressing and gently toss to coat. Set aside.
- Lay the arugula on a large serving plate or platter. Arrange the prosciutto slices on top.
- Spoon the marinated peaches and tomatoes over the prosciutto. Tear the burrata into bite-sized pieces and place on top. Sprinkle with sunflower seeds and extra basil leaves.
- Drizzle the remaining dressing evenly over the salad before serving.
Peach Burrata Salad with Easy Balsamic Dressing
By Tiffy Cooks
Ingredients
Instructions
- In a small bowl, whisk together olive oil, balsamic glaze, dried oregano, red pepper flakes, honey, lemon juice, and chopped fresh basil.
- In another bowl, add the cherry tomatoes and peach slices. Pour in a few spoonfuls of the dressing and gently toss to coat. Set aside.
- Lay the arugula on a large serving plate or platter. Arrange the prosciutto slices on top.
- Spoon the marinated peaches and tomatoes over the prosciutto. Tear the burrata into bite-sized pieces and place on top. Sprinkle with sunflower seeds and extra basil leaves.
- Drizzle the remaining dressing evenly over the salad before serving.
