Last week I found myself literally obsessing over making a peach and burrata salad. This salad is fresh, easy, and impressive.
It features seasonal peaches, fresh burrata, homemade pesto, pistachios, pea shoots and a balsamic reduction if you’re extra ambitious.
This peach and burrata salad comes together so quickly yet looks so beautiful. Because of this it’s the perfect starter for a summer dinner party or pot luck.
I was so obsessed with making this that I ended up driving around to multiple farm stands to find ripe peaches.
While my food photography still leaves something to be desired, I’m confident you will not be disappointed by this recipe.
I served it with corn that also is in season and available at the farm stand. I used this simple corn on the cob recipe, and when I made it the following night (it’s really THAT good) I served it as a side to this very quick and easy caramelized onion goat cheese frittata.
Won’t your guests (or your family..or your stomach) be impressed by the beautiful combination of ripe farmstead peaches, burrata, pesto, pea shoots, pistachios, and balsamic reduction?
Summer weather is the perfect time to rely on fresh salads with plenty of toppings. If you are looking for other salad recipes try my meal sized BBQ Chickpea Salad or this summer salad with oranges, tuna and sesame brittle.
Peach Burrata Salad
Ingredients
- 2 ripe peaches pitted and sliced into thin half circles
- 8 oz burrata
- 1 cup pea shoots
- 1/2 cup balsalmic vinegar
- 1/2 cup pistachios shells removed
Pesto
- 1 cup basil leaves
- 1 tbsp walnuts
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup parmesean reggiano grated
Instructions
Pesto
- Combine basil, parmesean reggiano, walnuts, and garlic in the food processor
- Slowly pour in olive oil while ingredients are combining
- Once ingredients are well combined set pesto aside
Balsamic Reduction
- Heat balsalmic vinegar in a small pot over medium heat
- Once the veingar starts bubbling turn it down to low to simmer
- Let it simmer until a think syruppy consistency
Salad
- Arrange peaches on serving plate and place bite sized pieces of burrata on and around the peaches
- Drizzle pesto on top
- Add pea shoots and a sprinkle of pistachios
- Lastly drizzle balsalmic reduction all over
Recipe Substitions
There’s a few essential parts of the dish. Primarily the peaches and burrata. I wouldn’t make this dish without those two things.
You could skip the pesto if you don’t like it, or buy pre-made if you don’t want to make it. You also could use pine nuts instead of walnuts in the pesto. Another variation on the pesto is using other greens such as spinach or arugula.
The balsamic reduction could also easily be eliminated. Or, if you have bottled balsamic glaze, you could also use that.
One other variation is to serve this on a bed of baby spinach or other greens. “`
[…] and cinnamon in this sweet muffin. I’ve been all about peaches since I came up with this peach burrata salad. […]