Burrata and Peach End of Summer Salad

I’ve spent my weeks basking in air conditioning and blasting my oven to 400 degrees so I can bake all the things that require a buttermilk crust. It’s been years of avidly avoiding the oven in the heat of summer, but now? I’m all about making a homemade pizza (loaded with all the summer produce) in the heat of August. Try and stop me from powdering the kitchen with all purpose flour and butter-speckled dough.

So yes, I will be bringing you some fresh new ideas of things to make with pie crust in the near future, but for now, my heart is with all of you without air conditioning. So, I’m happily giving you all this recipe for Burrata and Peach End of Summer Salad. Let’s celebrate the hottest month of the year with a stone fruit forward salad and not count the calories in happiness known as burrata. We are all better in ignorance.

I started making this salad as soon as stone fruit hit the produce section and I haven’t looked back. Toasted pine nuts and sesame seeds provide the perfect amount of crunch. The soft arugula, juicy peaches, sliced heirloom cherry tomatoes, and creamy burrata don’t need to contend with a stiff, crunchy crouton. But, those aforementioned ingredients shine next to a toasty pine nut and sesame seed mix. It’s everything your end-of-summer heart desires.

The greens are tossed in a very simple olive oil/lemon juice/honey dressing. However, once the salad is served, it’s best to douse it in a balsamic glaze to give it that rich finish. You can easily find it in the stores next to the balsamic vinaigrettes. Or you can just reduce some balsamic vinaigartte by half on the stove.

And while I love all stone fruits, there is just something about peaches. Maybe it was my love for James and the Giant Peach that kick-started the —not to mention an obsession with any movie that Tim Burton has touched. I’ve been buying peaches at the farmers’ market, at Whole Foods, Fred Meyer, Trader Joes…they just seem to make their way into my bag.

This weekend I made a very large batch of spiced, brown sugar peach freezer jam and it was just about enough to bring the fall inside of me to life. While simmering the elixir, the house smelled like a very 90’s Yankee Candle. And thankfully, I have some sourdough toast in the cupboard just waiting to get slathered with this liquid gold.

I think I might head to the kitchen now to figure out what to do with the last of the peaches. Mood: salted caramel peach crumble bars. Yes.

Burrata and Peach End of Summer Salad

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Bringing summer home with this recipe for Burrata and Peach End of Summer Salad. It’s juicy and the right balance of savory and sweet.

• Author: Karlee Flores
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

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1 head of romaine lettuce

3 cups arugula

1 small lemon, juiced

1/4 cup olive oil

1 tablespoon honey

1/2 teaspoon salt

1 large peach, pitted and sliced

1 cup cherry tomatoes, halved

2 fresh balls of burrata cheese

1/3 cup pinenuts

1/4 cup sesame seeds

Balsamic Glaze for topping

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Instructions

Chop romaine lettuce into small pieces and toss with arugula.

Whisk lemon juice, olive oil, honey, and salt until creamy. Pour over greens and toss. 

Top with peaches, tomatoes, and burrata cheese that has been pulled apart into a few large chunks.

In a small frying pan, toast pine nuts and sesame seeds over medium heat until golden brown on a few sides. About 3-5 minutes. Let cool and sprinkle on top of the salad.

Divide salad into servings and drizzle each serving with balsamic glaze.

Keywords: burrata, peaches, summer, salad