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.
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.