"Burrata salad is the greatest of all salads. The star of the show is creamy burrata cheese on a bed of arugula, topped with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette."
Peach And Burrata Salad
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
The Salad
- 3 ripe peaches, halved and pitted
- 3 burrata balls, about 4 ounces each
- 5 ounces arugula
- 1/2 cup salted, shelled pistachios
- 1 medium ciabatta loaf
- 1 handful of fresh basil
ingredients
The Vinaigrette
- 3 tablespoons champagne vinegar
- 1 medium orange
- 10 fresh raspberries
- 1/3 cup extra virgin olive oil, plus more for drizzling
- Salt & pepper, to taste
Method
Step 1
Grill the peaches on high heat for 3-4 minutes per side until you have nice grill marks. Set aside.
Step 2
Cut ciabatta loaf into rustic, bite-sized cubes. Toss your ciabatta cubes on a baking sheet in a single layer with about 3 tablespoons of olive oil. Sprinkle with salt. Broil your bread cubes in the oven on high broil for 3-4 minutes until light golden. Toss your bread cubes and broil for an additional 3-4 minutes until light golden. Set aside.
Step 3
Crush raspberries in a bowl. Add in ¼ teaspoon orange zest and the juice of the orange (about ½ cup). Add vinegar, 1/3 cup olive oil, and black pepper and salt to taste. Whisk to combine.
Step 4
Pour half of the vinaigrette over the arugula and toss. Save the rest of the vinaigrette.
Step 5
Make a bed of dressed arugula on a large serving platter or bowl. Decoratively add grilled peaches, halved burrata balls, and rustic croutons. Sprinkle with pistachios and basil leaves. Drizzle with remaining vinaigrette. Sprinkle with salt and pepper. Wow!