Burrata Peach Salad with Tomatoes
This burrata peach salad layers the season's best produce. Ripe peaches and fresh-off-the-vine tomatoes are paired with creamy burrata, on a bed of peppery arugula, balsamic vinaigrette, and a spoonful of pesto.
Servings: 6
Ingredients
For the salad
- 4 ounces baby arugula
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh mint chopped
- 1 tablespoon fresh dill chopped
- 2 peaches pitted and sliced into wedges
- 3 cups mixed tomatoes chopped and sliced
- 8 ounces burrata
- 3 tablespoons toasted pine nuts
For the balsamic vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon shallot minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Extras for serving
- 3 tablespoons Dairy-Free Pesto
- 1 teaspoon flaky sea salt
- Additional fresh basil, mint and dill
Instructions
- Make the vinaigrette by adding all ingredients to a small bowl or glass measuring cup. Whisk together until combined. Taste and adjust seasoning, as needed.
- Grab a large platter or serving bowl. Toss together arugula, fresh basil, mint and dill, and layer onto the serving dish. Drizzle with about half of the vinaigrette.
- Top the herb and arugula salad with peaches and tomatoes. Break open burrata and place onto the platter. Drizzle the rest of the vinaigrette onto the salad.
- Sprinkle on toasted pine nuts and garnish with extra fresh herbs, pesto (if using) and flaky sea salt.
- Serve.