Tired of the same ol’ salad! Let’s up your salad game with my Simple Arugula Salad with Peaches and Burrata. 🥗🍑 Homer Simpson once said “you don’t make friends with salad”. But, I beg to differ and think that Homer might just be proven wrong with this dish. This showstopper of a salad is bound to impress even the most discerning critic! Give it a try and see! It’s the epitome of summer on a plate - delicious, exciting, fresh and fun!
My Simple Arugula Salad with Peaches and Burrata starts off with peppery baby arugula. A simple 4-ingredient vinaigrette, comprised of olive oil, balsamic vinegar, salt and pepper, is drizzled over top. Now, for the exciting part! The greens are topped with ripe and juicy peaches, toasted pumpkin seeds, aromatic shallot, fresh basil leaves and Burrata - the pièce de résistance or crown-jewel!
For those of you who have never tried Burrata, you’re missing out! This Italian cow’s milk cheese has a soft and stringy mozzarella outer shell and a rich and creamy stracciatella filling. Cut the Burrata open and watch the luscious cream ooze over the mountain of arugula and peaches. Talk about dinner and a show!
This summer salad couldn’t be easier to make, requires a handful of simple and everyday ingredients and comes together in just 10 minutes. Enjoy it as a main or a side dish for brunch, lunch or dinner. You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting salad ideas, try my Watermelon and Feta Salad, Summer Salad with Berries, Frisée Salad with Bacon and Mexican Street Corn Salad recipes!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 4 - 8
Ingredients:
142g (5 oz.) baby arugula
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp kosher salt
Freshly ground pepper, to taste
2 ripe peaches, pits removed and cut into 1/2 inch slices
1 shallot, peeled and thinly sliced
1/4 cup toasted pumpkin seeds (See Notes below)
250g Burrata cheese
10 basil leaves, torn in half
Instructions:
To a large serving platter or salad bowl, add the arugula and drizzle olive oil and balsamic vinegar over top. Season with salt and ground pepper.
Arrange the peaches, shallots and toasted pumpkin seeds over the arugula.
Place the Burrata cheese over the centre of the salad and cut it open using a pairing knife.
Spoon the stracciatella (or creamy interior of the Burrata) evenly over top of the salad. Then, tear up and garnish the salad with the outer shell of the Burrata.
Garnish with basil leaves and serve and enjoy!
Notes:
Pumpkin Seeds: You can simply toss raw pumpkin seeds onto the salad. But, if you have a few extra minutes, toasting the pumpkin seeds will add a ton of flavour, a nuttier profile and a little crunchiness to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook them for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.
