Description
This Summer Burrata Salad with juicy berries, ripe peaches, and fresh basil is a colorful, fresh, and elegant no-cook dish perfect for hot days. It’s ready in 30 minutes and makes a showstopping brunch centerpiece or light dinner salad.
Ingredients
• 2 cups baby salad greens
• 2 fresh peaches, pit removed and thinly sliced
• ⅛ cup thinly sliced red onion
• 4 cups cherries, blackberries, and strawberries
• ¼ cup roasted salted pistachios
• ½ cup loosely packed fresh basil leaves
• 8 oz. ball burrata cheese
• Sea salt and black pepper to taste
• Extra virgin olive oil or Meyer lemon infused olive oil
• Balsamic glaze
• Juice of ½ lemon
Instructions
1. Spread the salad greens over a large platter.
2. Thinly slice the peaches and fan them across the greens.
3. Pit the cherries, halve them, and arrange with the blackberries and halved strawberries on the salad.
4. Sprinkle the thinly sliced red onion and basil leaves evenly across the platter.
5. Place the burrata ball in the center of the salad arrangement.
6. Season with sea salt and cracked black pepper.
7. Squeeze fresh lemon juice over the entire salad.
8. Drizzle olive oil and balsamic glaze generously over the top.
9. To serve, tear the burrata open and spoon it onto each plate along with fruit and greens.
Notes
– Use ripe, in-season fruit for the best flavor and color.
– Swap peaches for nectarines or plums if desired.
– Burrata should be cold when added to the salad for optimal texture.
– For crunch, toasted almonds or pine nuts work well in place of pistachios.
– Best enjoyed fresh — not recommended for freezing.
- Prep Time: 15
- Cook Time: 15
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 12
- Sodium: 180
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 9
- Cholesterol: 30