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Burrata Peach Salad Recipe

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★★★★★

4.9 from 116 reviews

A fresh and vibrant Burrata Peach Salad combining sweet grilled corn and juicy peaches with creamy burrata cheese, toasted pepitas, and a tangy balsamic vinaigrette. This easy-to-make salad highlights seasonal flavors perfect for summer gatherings.

Ingredients

Scale

Salad

  • 3 peaches, sliced
  • 3 ears of corn, husks removed
  • 2 balls burrata, torn into chunks
  • 3 tablespoons pepitas, toasted
  • Fresh basil leaves, for garnish

Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Additional olive oil for rubbing corn

Instructions

  1. Grill the corn: Rub a little olive oil and kosher salt onto the ears of corn. Preheat the grill to 400°F (204°C) and place the corn directly on it. Grill for 8-10 minutes, turning occasionally to cook evenly, until slightly charred and tender. Remove from the grill and allow to cool briefly, then cut the kernels off the cob using a sharp knife.
  2. Prepare the vinaigrette: While the corn is grilling, combine balsamic vinegar, Dijon mustard, maple syrup or honey, olive oil, salt, and pepper in a jar or bowl. Cover and shake vigorously or whisk until the dressing is emulsified and well combined. Adjust seasoning to taste, then set aside.
  3. Assemble the salad: Arrange the sliced peaches on a serving platter. Scatter the grilled corn kernels evenly over the peaches.
  4. Add burrata and toppings: Tear the burrata balls into chunks and place them on top of the peaches and corn. Sprinkle toasted pepitas and fresh basil leaves over the salad to add texture and aroma.
  5. Dress and serve: Drizzle some or all of the balsamic vinaigrette over the prepared salad just before serving to maintain freshness and brightness. Serve immediately for the best flavor and texture.

Notes

  • Use ripe but firm peaches for the best texture and flavor.
  • To toast pepitas, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
  • For a vegan version, substitute burrata with a plant-based cheese alternative.
  • The salad is best served fresh but can be prepared and kept chilled for up to 1 hour before serving.
  • Adjust sweetness in the vinaigrette by varying the amount of maple syrup or honey to taste.

Keywords: burrata salad, peach salad, grilled corn salad, summer salad, fresh salad recipe, balsamic vinaigrette

Find it online: https://delishfamilyrecipe.com/burrata-peach-salad-recipe/