Description
This Burrata Peach Salad combines the sweetness of peaches with creamy burrata and the crunch of corn, topped with a zesty balsamic vinaigrette. It’s an easy, fresh dish perfect for summer gatherings or a light lunch.
Ingredients
Scale
- 3 peaches sliced
- 3 ears of corn husks removed, grilled and kernels cut off
- 2 balls burrata torn into chunks
- 3 tablespoons pepitas toasted
- basil leaves
- 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
Instructions
- Preheat the grill to 400°F. Rub the corn with olive oil and salt, then grill for 8-10 minutes, turning occasionally until cooked. Remove from the grill and once cooled, cut the kernels off.
- While the corn is grilling, prepare the balsamic vinaigrette by mixing balsamic vinegar, dijon mustard, maple syrup (or honey), and olive oil in a jar or bowl. Shake or whisk until combined and set aside.
- Arrange the sliced peaches on a serving platter and scatter the grilled corn amongst them.
- Tear the burrata into chunks and place on top of the peaches and corn. Sprinkle toasted pepitas and fresh basil leaves over the salad, then drizzle with the balsamic vinaigrette before serving.
Notes
For extra flavor, you can add a splash of lemon juice to the vinaigrette.
This salad is best enjoyed fresh but can be refrigerated for a short time if necessary.
Feel free to substitute the peaches with other seasonal fruits like nectarines or plums.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg