MAKE IT: Burrata and Peach Salad

RECIPE:

Inspired by What's Gaby Cooking - Cherry and Peach Panzanella 

 

Peaches are one of the highlights of summer, and this salad takes them to the next level! The burst of flavor from the peaches pairs perfectly with the champagne vinaigrette. After making this salad in just three steps, you’ll have a bright and colorful plate!



INGREDIENTS:

12 ounces Burrata

2 Nectarines cut into wedges

2 Plums cut into wedges

2 Peaches cut into wedges

1 cup red cherries pitted and halved

1 cup Rainier cherries pitted and halved

Sea salt, pepper, and basil to taste


CROUTONS:

¼ loaf sourdough

Olive oil


CHAMPAGNE VINAIGRETTE:

2 garlic cloves finely chopped

¼ cup champagne vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

½ teaspoon salt

½ teaspoon pepper

½ cup extra virgin olive oil


INSTRUCTIONS:


  1. Preheat the oven to 425. Tear sourdough into bite size pieces and drizzle with olive oil. Place on a baking sheet and put in the oven and toast until crisp. 
  2. Combine all vinaigrette ingredients in a bowl and whisk 
  3. Arrange the fruit, torn croutons, and burrata cheese. Season with salt, pepper, and drizzle with vinaigrette. Top with basil 


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