Burrata Peach Salad
Burrata peach salad with grilled corn, basil, pepitas, and my favorite homemade balsamic vinaigrette is the ULTIMATE summer salad!
Servings: 6 servings
Ingredients
Burrata Peach Salad
- 3 peaches sliced
- 3 ears of corn husks removed, grilled and kernels cut off
- 2 balls burrata torn into chunks
- 3 tablespoons pepitas toasted
- basil leaves
Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Rub a little olive oil and salt onto the ears of corn then place them onto a 400° F. preheated grill. Grill for 8-10 minutes rotating them occasionally so they cook evenly. Remove from the grill and when they've cooled enough to handle, cut the kernels off the cob.
- While the corn is grilling, add all of the ingredients for the balsamic vinaigrette into a jar or bowl. Cover with a lid and shake (or whisk) until well combined. Taste for seasoning and set aside.
- Arrange the sliced peaches onto a serving platter. Scatter the corn in with the peaches.
- Tear the burrata balls into chunks and place them on top of the peaches and corn. Scatter pepitas and basil leaves all over the salad. Drizzle some or all of the balsamic vinaigrette onto the salad then serve immediately.
Notes
- Let the burrata come to room temperature while you prepare the salad.
- Use paper towels to pat the excess liquid off of the exterior of the balls of burrata before tearing them.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 271mg | Fiber: 2g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 213mg | Iron: 1mg