Peach and Burrata Salad
Peach and Burrata Salad with corn, herbs, and hot honey vinaigrette. This 30 minute summer salad is SO fresh and flavorful - perfect for easy entertaining!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Salad/Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 to 6
- 1/4 cup extra-virgin olive oil (or avocado oil), plus more for grilling
- 2 Tbsp. sherry vinegar (or white wine vinegar)
- 1 Tbsp. hot honey
- 1 garlic clove, minced
- 1/2 tsp. kosher salt, plus more to taste
- 2 peaches, cored and sliced into quarters
- 3 ears fresh corn, shucked
- 1/4 cup minced shallots
- 1/4 cup thinly sliced or torn basil leaves, plus more for garnish
- 3 Tbsp. finely chopped fresh mint
- 1 (4-ounce) ball burrata cheese
- 1/4 cup finely chopped roasted, salted pistachios
In a glass jar or liquid measuring cup, combine olive oil, vinegar, hot honey, garlic, and 1/2 tsp. salt; mix well to combine. Set aside.
Grill peach segments in a well-oiled grill pan, outdoor grill, or skillet over medium heat until nicely caramelized with grill marks, about 2 to 3 minutes per side.
Slice corn from the cobs and add to a large mixing bowl (the corn stays raw). Add shallots, basil, mint, and half of the hot honey dressing; toss to combine.Transfer corn mixture to a serving platter and top with grilled peach segments and dollops of burrata cheese. Sprinkle salad with a pinch more salt (especially the dollops of burrata). Drizzle remaining dressing overtop, and garnish with chopped pistachios and additional fresh basil.
- Make-Ahead: Prepare the hot honey dressing up to 1 day ahead and keep refrigerated. You can also toss the corn mixture together 1 day ahead.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. Enjoy chilled, or leave out at room temperature for 30 minutes to take some of the chill off.
Serving: 1.5cups | Calories: 300kcal | Carbohydrates: 30g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Sodium: 400mg | Fiber: 3g | Sugar: 12g