Fried Peach Salad with Burrata
This salad is a celebration of late summer flavours, where sweet, juicy peaches meet creamy burrata, fresh mint, and the crunch of roasted almonds. It’s a simple yet elegant dish that works perfectly as a starter or a light main course. The combination of warm, caramelized peaches with cool, milky burrata is irresistible, and the mint adds a refreshing twist.
If you like peach salads you might also want to try this tomato, peach and ricotta salad or a salad of peach, arugula and prosciutto.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 ball of fresh burrata
- A handful of fresh mint leaves
- A handful cup roasted almonds, roughly chopped
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Sea salt and freshly ground black pepper, to taste
Preparation:
- Prepare the Peaches: Heat a grill pan or a large skillet over medium-high heat. Brush the peach halves with a bit of olive oil to prevent sticking. Place the peaches cut-side down on the hot pan and cook for 3-4 minutes until they are caramelized and slightly softened. Remove from the pan and set aside.
- Assemble the Salad: Tear the burrata into chunks and arrange it on a serving platter. Place the warm, fried peaches around the burrata.
- Dress and Garnish: Mix honey and vinegar and drizzle over the peaches and burrata. Scatter the chopped roasted almonds on top for crunch.
- Add the Mint: Tear the mint leaves and sprinkle them over the salad for a fresh, herbal note.
- Season and Serve: Finish with a pinch of sea salt and a generous grinding of black pepper. Serve immediately while the peaches are still warm, letting the burrata melt slightly into the salad.
This dish pairs beautifully with a crisp white wine or a chilled rosé. Enjoy!
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Italian Notes
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