Fresh peach salad with burrata

Fresh peach salad with burrata is a light, colorful and flavorful option for warm days.

Ingredients · Servings 2

2 melocotones maduros pero firmes
1 burrata de 200 g
2 tazas de rúcula fresca
10 hojas de albahaca fresca
30 gr de nueces tostadas
2 cdas de aceite de oliva virgen extra
1 cdita de miel
1 cda de zumo de limón
Sal al gusto
Pimienta negra recién molida al gusto

Method · 15 min

Lava bien los melocotones y córtalos en gajos finos.
Lava y seca la rúcula y las hojas de albahaca.
Coloca una base de rúcula sobre una fuente o plato amplio.
Distribuye los gajos de melocotón de manera uniforme.
Coloca la burrata en el centro y ábrela ligeramente para que quede cremosa.
Añade las hojas de albahaca repartidas por toda la ensalada.
Incorpora las nueces tostadas troceadas.
Mezcla en un recipiente el aceite de oliva, la miel y el zumo de limón hasta emulsionar.
Rocía el aderezo sobre la ensalada.
Finaliza con sal y pimienta negra recién molida antes de servir.

The combination of the fruit's natural sweetness with the creamy texture of the burrata creates an elegant dish that's easy to prepare and perfect as an appetizer or light dinner. It's suitable for vegetarians. Let's get started!

Peach, burrata and arugula salad: light and full of flavor

2 people
420 Kcal
2 ripe but firm peaches
1 burrata of 200 g
2 cups of fresh arugula
10 fresh basil leaves
30g of roasted walnuts
2 tbsp of extra virgin olive oil
1 tablespoon of honey
1 tbsp of lemon juice
Salt to taste
Freshly ground black pepper to taste.
Wash the peaches well and cut them into thin wedges.
Wash and dry the arugula and basil leaves.
Place a bed of arugula on a platter or wide plate.
Distribute the peach wedges evenly.
Place the burrata in the center and open it slightly so that it becomes creamy.
Add the basil leaves, distributing them throughout the salad.
Add the chopped toasted walnuts.
Mix the olive oil, honey and lemon juice in a bowl until emulsified.
Drizzle the dressing over the salad.
Finish with salt and freshly ground black pepper before serving.

Tips to follow for this fresh peach and burrata salad

Use ripe but firm peaches to prevent them from falling apart.
Take the burrata out of the refrigerator 15 minutes before serving.
Wash and dry the leaves very well so that the dressing adheres better.
Lightly toast the nuts to enhance their flavor.
Do not add the salt until serving time.
Use good quality olive oil to enhance all the ingredients.
Avoid cutting the burrata too far in advance.
Add the dressing just before bringing the salad to the table.
Try yellow or white peaches depending on the season.
Serve the salad cold for a more refreshing experience.

Can I prepare the peach and burrata salad in advance?

Yes, you can prepare all the ingredients separately. However, it's recommended to assemble the salad and add the dressing just before serving.

What fruit can replace the peach?

Nectarines, fresh figs, pears, or apricots work very well and maintain a balance between sweetness and freshness.

What is the best type of burrata for this recipe?

Fresh burrata made from cow's milk is the most commonly used, as it provides a smooth and creamy texture that combines perfectly with the fruit.

Can this salad be made without nuts?

Yes. You can omit the nuts or substitute them with sunflower seeds, pistachios, or flaked almonds.

What protein can I add to make it a main dish?

Grilled chicken, Serrano ham, smoked salmon or prawns are excellent options to make the salad more complete.

Is peach salad with burrata healthy?

Yes. It provides healthy fats, fiber, vitamins and protein, and is a fresh and balanced alternative to any meal.

How to preserve leftovers of this salad?

Ideally, it should be consumed freshly prepared. If there are leftovers, store them in an airtight container in the refrigerator and consume them within 24 hours.