Peach & Burrata Salad
Ripe peaches, creamy burrata, peppery arugula and a honey vinaigrette. Fifteen minutes, no stove.
The best salads in August are mostly about not getting in the way of good fruit. This one takes fifteen minutes and looks like you tried very hard.
Soups & Sides · Easy
Peach & Burrata Salad
Ripe peaches, creamy burrata, peppery arugula and a honey vinaigrette. Fifteen minutes, no stove.
- Prep
- 15 min
- Total
- 15 min
- Makes
- 4 servings
Scaled from the original 4 servings. Pan sizes and bake times may need a little nudge.
Ingredients
Method
Whisk the oil, honey, vinegar and a pinch of salt.
Spread the arugula on a platter and fan the peaches over it.
Tear the burrata into the middle, drizzle with the dressing, and finish with basil, pistachios and flaky salt.
Notes, tips & swaps
- Swap the peaches for heirloom tomatoes in late summer, or figs in the fall.
Tools I used
8-inch chef's knifeOne good knife beats a block of bad ones. Keep it sharp and it does everything.Shop at Amazon (opens in a new tab)
Big maple cutting boardBig enough to carve a chicken or roll out pie crust. Oil it once a month.Shop at Etsy (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
