Appetizer - Tomato Peach Burrata Salad recipes

Author: Shenika Langston  

Creamy burrata cheese surrounded by sweet peaches, cured prosciutto, fresh greens, and salty pistachios, lightly drizzled with a tangy vinaigrette. This fresh and simple summer salad is great for a light lunch, dinner, or party appetizer!

Peach Burrata Salad

Peach Burrata Salad
Creamy burrata cheese surrounded by sweet peaches, cured prosciutto, fresh greens, and salty pistachios, lightly drizzled with a tangy vinaigrette.
Provided by: Traci The Kitchen Girl
Total time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14
Ingredients:
  • 8 ounces Burrata Cheese
  • 5 Lettuce Leaves (or arugula)
  • 2 large Peaches (sliced)
  • 1 tablespoon Lemon Juice (to prevent browning)
  • 5 slices Prosciutto Di Parma
  • 1/2 cup Arugula
  • 1/2 cup Fresh Basil Leaves (whole or chopped)
  • 1/2 cup Micro Greens
  • 2 tablespoons Pistachios (chopped)
  • 1 tablespoon White Balsamic Vinegar
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Dijon
  • 1/8 teaspoon Sea Salt
  • Black Pepper (to taste)
Nutrition:
  • Serving Size: 4 oz
  • Calories: 278 kcal
  • Carbohydrate: 11 g
  • Protein: 13 g
  • Fat: 24 g
  • Saturated Fat: 10 g
  • Cholesterol: 47 mg
  • Sodium: 156 mg
  • Fiber: 2 g
  • Sugar: 8 g
How to cook:
  1. Let BURRATA sit at room temperature for 30-60 minutes to soften and remove the chill.
  2. Distribute LETTUCE, PEACHES, and PROSCIUTTO on the serving platter. Squeeze LEMON JUICE over the peaches to prevent browning.
  3. In a mixing bowl, whisk together VINEGAR, OLIVE OIL, SALT, and PEPPER. Set aside until ready to serve.
  4. To serve burrata salad
  5. Place burrata on the platter with fruit and cured meats. Scatter mixed greens and nuts over the whole platter and drizzle chilled vinaigrette over the salad.
  6. Serve with crostini or French bread and enjoy!
Notes: Ina Garten’s 4 Best Salads That Are Perfect for Hot, She tosses collectively arugula, dried cranberries, toasted walnuts, chopped Granny Smith apple, crumbled blue cheese, and bacon with a easy …

Tomato Peach Burrata Salad

Tomato Peach Burrata Salad
This fresh and simple summer salad is great for a light lunch, dinner, or party appetizer!
Provided by: Maria Lichty
Total time: 14 minutes
Prep time: 15 minutes
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 2 large heirloom tomatoes, sliced
  • 2 to 3 ripe peaches, sliced
  • 1 1/2 cups grape or cherry tomatoes, halved
  • 8 ounces burrata cheese, drained and patted dry
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil, for drizzling
  • Balsamic glaze, for drizzling
  • Chopped fresh basil, for garnish
  • Grilled bread, for serving, optional
Nutrition:
  • Calories: 130 kcal
  • Carbohydrate: 8 g
  • Protein: 8 g
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Cholesterol: 27 mg
  • Sodium: 10 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Unsaturated Fat: 0.2 g
  • Serving Size: 1 serving
How to cook:
  1. Arrange the sliced tomatoes, peaches, and grape tomatoes on a large platter. Break apart the ball of burrata cheese and arrange it on top of the salad. Season with salt and pepper.
  2. Drizzle with a little olive and balsamic glaze. Garnish with fresh basil. Serve with grilled bread, if desired.
Notes: Peach Clafoutis Ina Garten, In a blender, combine the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt. To blend, pulse a few times. Pulse in the flour until the mixture is smooth. …

Grilled Peach & Burrata Salad

Grilled Peach & Burrata Salad
A unique combination of flavors.
Provided by: Deborah Mele
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
  • 4 Ripe Peaches
  • 8 Cups Fresh Arugula, Washed & Dried
  • 4 Medium Sized Balls of Burrata or Fresh Mozzarella
  • Extra Virgin Olive Oil
  • Aged Balsamic Vinegar
  • Sea Salt
  • Cracked Black Pepper
Nutrition:
  • Calories: 338 calories
  • Carbohydrate: 21 grams carbohydrates
  • Cholesterol: 65 milligrams cholesterol
  • Fat: 19 grams fat
  • Fiber: 3 grams fiber
  • Protein: 23 grams protein
  • Saturated Fat: 9 grams saturated fat
  • Serving Size: 1 1/2 cups
  • Sodium: 1277 grams sodium
  • Sugar: 17 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 9 grams unsaturated fat
How to cook:
  1. Cut the peaches into wedges and lightly brush with olive oil.
  2. Grill the peaches on a hot grill until browned.
  3. Arrange the arugula onto four plates, then arrange the peach slices around the plate.
  4. Arrange the cheese around the peaches.
  5. Just before serving, drizzle some extra virgin olive oil over the plate, followed by a teaspoon or so of the aged balsamic.
  6. Season each plate with the sea salt and cracked pepper, then serve immediately.
Notes: Peaches and Tomatoes With Burrata and Hot Sauce, Step 1. Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half …

Tomato, Peach, and Burrata Salad

Summer on a plate...simple to throw together, but so fresh and flavorful!
Provided by: Tieghan Gerard
Total time: 25 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 17
Ingredients:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic or champagne vinegar
  • 1 tablespoon honey
  • 1/2 shallot, finely chopped
  • 1 clove garlic, grated
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh thyme
  • red pepper flakes
  • kosher salt and black pepper
  • 1 1/2 -2 cups cherry tomatoes, halved if large
  • 2-3 peaches, sliced into wedges
  • 1 cup pitted fresh cherries
  • 8 ounces burrata cheese, at room temperature
  • 1/4 cup toasted pumpkin seeds (or other nut/seed) ((or other nut/seed))
Nutrition:
  • Calories: 321 kcal
  • Serving Size: 1 serving
How to cook:
  1. 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge. 3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
Notes: Peach Burrata Salad Recipe - The Girl Who Ate Everything, Peach Burrata Salad Prep Time: 15 mins This Peach Burrata salad is filled with peaches, burrata, tomato, bacon, and onion. The flavors compliment …
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