Peach and Burrata Salad

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Sweet, savory, and a little spicy…this juicy peach and burrata salad is summer on a plate.

My favorite summer dishes are ones that are simple, celebrate seasonal ingredients, and are fresh and light like this peach and burrata salad.

Nothing makes me happier than when the produce section of the market is teeming with peaches. I immediately find a million ways to incorporate them into our meals from topping off my morning yogurt, to grilling them alongside pork chops, tossing them in salads, soaking them in sangria, and of course, baking them into pies!

Ripe, summer peaches are so packed with flavor that they don’t need a lot of fussing to shine and that’s exactly why salads are the perfect way to showcase them. They pair wonderfully with a variety of greens and cheeses and the sweet and savory combination is always a crowd-pleaser.

While today’s peach salad is simple, there are a few surprises tucked in here too.

…soft, creamy burrata,

…honey lime vinaigrette that gets some extra zing from lime zest,

…a pop from fresh chives and a sprinkle of good finishing salt,

and for the win…spicy and sweet candied jalapeños!

My garden is literally bursting with fresh jalapeños right now so I’ve been using them in some unexpected ways. Now you may be thinking that jalapeños are too spicy for a salad, but that’s where the candied part comes in.

I’ve been making candied jalapeños forever and love the sweet heat they bring to cocktails and appetizers. Cooking them in simple syrup helps to mellow the spiciness making them salad-ready and (BONUS!) save that spicy syrup to flavor cocktails like margaritas and Mexican mules.

The cool and creamy burrata is the perfect counter to the spicy jalapeños and a scattering of fresh chives brightens everything up. Don’t skip the sprinkle of finishing salt! It enhances the flavor of the burrata and those juicy peaches!

Let’s make Peach and Burrata Salad

1. First off, make the candied jalapeños. Simply combine the water, sugar, lime juice and jalapeño slices in a small saucepan and simmer for about 10 minutes. Cool or chill until ready to use.
2. Next, whisk together the vinaigrette.
3. Arrange the mesclun greens in a large shallow bowl or on a serving plate. Scatter the peach wedges and burrata amongst the greens. Drizzle with dressing and sprinkle with minced chives.
4. Scatter the candied jalapeño slices over the salad and sprinkle with good quality salt.

Tips for success

• The peaches are the star of the show here so be sure to use ripe ones for optimal flavor. 
• The candied jalapeños can be made several days in advance and stored in the refrigerator in their syrup until ready to use.
• Save the leftover jalapeño syrup to flavor cocktails (think spicy margaritas or Mexican mules).
• If you can’t find burrata, fresh mozzarella can be substituted.
• I like a mix of mesclun greens, but baby arugula or spinach would be delicious too.
• Don’t skip that sprinkle of finishing salt. It really makes this salad pop! 

More Peachy Recipes

• Peach Crostata
• Grilled Corn and Peach Salad
• Peach Sangria Slushies
• Grilled Peach Salad with Honey Vinaigrette

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Peach and Burrata Salad

Prep Time

25 mins

Total Time

25 mins

 

Sweet, savory, and a little spicy…this juicy peach and burrata salad is summer on a plate.

Course: Salad

Cuisine: American, Italian

Keyword: peach and burrata, peach salad

Servings: 4 Servings

Calories: 365 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 ripe peaches, pitted and cut into wedges
• 8 oz burrata or fresh mozzarella (1-2 balls)
• 5 oz mesclun salad greens (1 bag)
• 1/4 cup fresh chives, minced
• sprinkle of good quality salt (such as fleur de sel, pink himalayan, etc.)

Candied Jalapenos

• 1/4 cup sugar
• 1/4 cup water
• 1 Tbsp lime juice
• 2 jalapenos, thinly sliced into rounds

Honey Lime Vinaigrette

• 1 Tbsp honey
• 1 Tbsp lime juice
• 1 tsp fresh lime zest, grated
• 1/4 cup extra virgin olive oil

Instructions

Candied Jalapenos

1. In a small saucepan combine the sugar, water, lime juice, and jalapeño slices and set over medium heat. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes and remove from the heat. Place jalapeños and the cooking syrup into an airtight container and chill until ready to use.

Honey Lime Vinaigrette

1. Whisk together the honey, lime juice, lime zest, salt and pepper. Slowly whisk in the olive oil until emulsified.

Make the Salad

1. Arrange the peach wedges and burrata (you can leave it whole or cut it open) among the mesclun greens.

2. Drizzle with dressing, sprinkle with minced chives, and top with candied jalapeno slices. Finish with a sprinkle of good salt.

Recipe Notes

• The peaches are the star of the show here so be sure to use ripe ones for optimal flavor. 
• The candied jalapeños can be made several days in advance and stored in the refrigerator in their syrup until ready to use.
• Save the leftover jalapeño syrup to flavor cocktails (think spicy margaritas or Mexican mules).
• If you can’t find burrata, fresh mozzarella can be substituted.
• I like a mix of mesclun greens, but baby arugula or spinach would be delicious too.
• Don’t skip that sprinkle of finishing salt. It really makes this salad pop! 

Nutrition Facts

Peach and Burrata Salad

Amount Per Serving

Calories 365 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 10g63%

Cholesterol 40mg13%

Sodium 11mg0%

Potassium 221mg6%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 24g27%

Protein 11g22%

Vitamin A 1228IU25%

Vitamin C 25mg30%

Calcium 310mg31%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.