why make this recipe

Roasted Peach Salad with Burrata and Pesto is a delightful dish that showcases the sweetness of roasted peaches paired with creamy burrata cheese and vibrant pesto. This salad is not only delicious but also visually appealing. It’s perfect for a summer meal or as an impressive starter for your dinner guests. The blend of flavors and textures makes it a memorable dish that everyone will love.

how to make Roasted Peach Salad with Burrata and Pesto

Ingredients:

4 ripe peaches, halved and pitted
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or your choice)
8 ounces of burrata cheese
1/4 cup pesto (store-bought or homemade)
Balsamic glaze for drizzling (optional)
Toasted nuts (like walnuts or pine nuts, optional for crunch)

Directions:

Preheat your oven to 400°F (200°C).
Place the halved peaches on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for about 15-20 minutes, or until the peaches are soft and slightly caramelized.
While the peaches roast, prepare the salad. In a large bowl, toss the mixed greens with a little olive oil, salt, and pepper.
Once the peaches are done, let them cool slightly before assembling the salad.
On a large platter or individual plates, arrange the greens. Tear the burrata into pieces and place them on top of the greens.
Add the roasted peaches around the burrata.
Drizzle with pesto and balsamic glaze if desired. Sprinkle with toasted nuts for added crunch.
Serve immediately and enjoy!

how to serve Roasted Peach Salad with Burrata and Pesto

This salad is best served fresh and at room temperature. You can enjoy it as a light lunch or appetizer. Pair it with a glass of white wine or iced tea for a refreshing meal on warm days.

how to store Roasted Peach Salad with Burrata and Pesto

If you have leftovers, store the components separately in airtight containers. Keep the greens and burrata in one container, the peaches in another, and the pesto in a small jar. Store in the refrigerator and consume within two days for the best flavor and texture.

tips to make Roasted Peach Salad with Burrata and Pesto

Choose ripe peaches for the best sweetness and flavor.
You can use homemade pesto for added freshness or your favorite store-bought version for convenience.
Adding some toasted nuts can provide a nice crunch and extra nutrients.
Experiment with other greens like kale or baby lettuce for different flavors.

variation

Try adding some grilled chicken or shrimp for added protein. You can also mix in other fruits, such as strawberries or figs, for a twist on the classic recipe.

FAQs

Q1: Can I use other types of cheese instead of burrata?
A1: Yes, you can use fresh mozzarella or goat cheese if you prefer.

Q2: Is this salad suitable for a vegan diet?
A2: To make it vegan, skip the burrata and use a vegan pesto. You might add avocado for creaminess.

Q3: How long will the roasted peaches last?
A3: Roasted peaches are best eaten fresh but can be stored in the refrigerator for up to two days.

Roasted Peach Salad with Burrata and Pesto

A delightful salad featuring roasted peaches, creamy burrata, and vibrant pesto, perfect for summer meals or as an impressive starter.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Salad

Cuisine American, Italian

Servings 4 servings

Calories 400 kcal

Ingredients

For the Salad

4 pieces ripe peaches, halved and pitted Choose ripe peaches for the best sweetness and flavor.
2 tablespoons olive oil
to taste Salt and pepper
4 cups mixed greens (arugula, spinach, or your choice) Experiment with other greens like kale or baby lettuce.
8 ounces burrata cheese You can substitute with fresh mozzarella or goat cheese if preferred.
1/4 cup pesto (store-bought or homemade) Using homemade pesto adds freshness.
Balsamic glaze for drizzling (optional)
Toasted nuts (like walnuts or pine nuts, optional for crunch) Adding some toasted nuts provides a nice crunch.

Instructions

Preparation

Preheat your oven to 400°F (200°C).
Place the halved peaches on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for about 15-20 minutes, or until the peaches are soft and slightly caramelized.
While the peaches roast, prepare the salad. In a large bowl, toss the mixed greens with a little olive oil, salt, and pepper.
Once the peaches are done, let them cool slightly before assembling the salad.

Assembly

On a large platter or individual plates, arrange the greens. Tear the burrata into pieces and place them on top of the greens.
Add the roasted peaches around the burrata.
Drizzle with pesto and balsamic glaze if desired. Sprinkle with toasted nuts for added crunch.
Serve immediately and enjoy!

Notes

This salad is best served fresh and at room temperature. Pair it with a glass of white wine or iced tea for a refreshing meal on warm days. Store components separately in airtight containers in the refrigerator and consume within two days for the best flavor and texture.

Keyword Burrata, Healthy Recipe, Pesto, Roasted Peach Salad, Summer Salad