Description
This Peach and Burrata Salad with Cherries is the perfect addition to any summer meal.
Ingredients
- 6 freestone peaches
- 1 quart red cherries
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt
- 2 8-ounce balls burrata or mozzarella in brine
- Freshly ground pepper
- Handful of mint leaves, torn
Instructions
- Using a sharp knife, cut the peaches in half and remove the pit. Slice each peach half into 4 slices and set aside. Repeat with all peaches.
- Remove the cherry stems, then cut them in half and remove the pits. If the pits don’t easily come out, cut along each side of the pit instead.
- In a small bowl, whisk together the olive oil, vinegars, and honey. Set aside.
- Arrange the sliced peaches and halved cherries on a large serving bowl or platter. Tear one burrata into smaller pieces and nestle each piece among the fruit. Season with a pinch of salt. Pour the vinaigrette over everything and toss to coat. Tear the remaining burrata into smaller pieces, nestle the pieces into the fruit then top with freshly ground black pepper. Garnish with mint, serve, and enjoy!
- Note: Ask your farmer or grocer if you can get freestone peaches rather than clingstone peaches, because they are significantly easier to work with! The pits in clingstone peaches cling to the fruit and are much harder to remove.
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 17.3 g
- Sodium: 475.1 mg
- Fat: 22 g
- Carbohydrates: 20.3 g
- Protein: 18.2 g
- Cholesterol: 59.7 mg