Summer Peach Salad With Burrata, Corn & Burst Tomatoes
Sweet peaches, corn and tomatoes are combined with fresh zucchini, basil and burrata cheese in this fresh summer peach salad.
Eating seasonally is the best way to keep your meal planning fresh, try new foods and save money at the grocery store.
Right now Colorado peaches, corn, and zucchini are in season and at their peak of freshness. Combine the three along with pan-roasted tomatoes to create a delicious summer peach salad with creamy burrata cheese. Top with a peach balsamic vinaigrette for a perfect Meatless Monday meal. Serve this with a savory tomato tart, or a zucchini frittata for a light summer meal.
I was inspired to create a salad with raw zucchini after I ate a delicious grilled tuna salad at Modern Market with raw thinly sliced zucchini. It was excellent and with all the zucchini growing in my garden, I was thrilled to create a no-cook zucchini recipe!
The key to using raw zucchini in a salad is to thinly slice it, lightly salt it and set it aside for a few minutes to draw out the liquid and soften the zucchini before eating. The result is delicious, fresh rounds of zucchini that take on the flavors of what it’s paired with.
The corn is also raw in this salad and if you’ve never had raw sweet corn in August – you are missing out! It’s crunchy, sweet and absolutely delicious. My daughter ate half the ear raw before I told her I needed the kernels for my salad. She loved it raw!
Ingredients
- 2 peaches, sliced
- 1 zucchini, thinly sliced
- 1-pint cherry or grape tomatoes halved
- 1 clove garlic, sliced
- 1 tablespoon olive oil
- 2 ears of corn, kernels removed
- basil
- arugula
- burrata cheese, torn
- salt and pepper to taste
Basil Vinaigrette
Note – I had originally posted the recipe with a peach balsamic dressing – but after making the salad multiple times, believe a basil dressing to be the best option here.
Basil Vinaigrette Ingredients
- 1 cup basil
- 1 clove garlic
- 1 tablespoon minced shallot
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
To make the vinaigrette, blend basil, garlic, shallot, fresh lemon juice, vinegar, olive oil, salt and pepper together.
The end result is a bright green vinaigrette that is full of flavor and compliments the sweetness of the peaches and tomatoes and adds great flavor to the zucchini!
How to Make a Summer Peach Salad
Start by thinly slicing the zucchini and setting it aside on paper towels. Salt the zucchini very lightly to draw out the liquid.
Place the halved cherry tomatoes and sliced garlic in a non-stick or cast-iron skillet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place the skillet over medium-high heat for about 10 – 12 minutes until the tomatoes start to burst and get caramelized. Stir once or twice.
Remove the corn kernels from the cob with a sharp knife.
Layer the arugula on the serving dish, topped with the sliced zucchini, raw corn, sliced peaches, burst tomatoes and torn burrata cheese. Top with fresh basil leaves.
Season the salad with salt and pepper and a peach balsamic dressing or olive oil and balsamic glaze.
For the peach balsamic dressing, take one-half of the peach and peel it. Place it into a mini food processor and add olive oil, balsamic vinegar, honey, and onion powder.
Pulse until smooth.
Drizzle the salad with the vinaigrette just before serving.
What is Burrata?
Burrata is a fresh mozzarella cheese filled with cream and cheese curds. It’s absolutely delicious in the summer with fresh tomatoes, peaches, and grilled bread.
You can find burrata at Safeway in the deli near the fresh mozzarella cheeses.
While it comes in a large ball, I find it’s best to tear it apart and use it sparingly on salads and pizza. It’s gooey and messy, but a little goes a long way as it has a massive spread factor when it’s heated.
Summer Peach Salad With Burrata
Ingredients
- 2 peaches sliced
- 1 zucchini thinly sliced
- 1- pint cherry or grape tomatoes halved
- 1 clove garlic sliced
- 1 tablespoon olive oil
- 2 ears of corn kernels removed
- basil
- arugula
- burrata cheese torn
- salt and pepper to taste
Dressing Ingredients
- 1 cup fresh basil
- 1 clove garlic
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Start by thinly slicing the zucchini and setting it aside on paper towels. Salt the zucchini very lightly to draw out the liquid.
- Place the halved cherry tomatoes and sliced garlic in a non-stick or cast-iron skillet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place the skillet over medium-high heat for about 10 - 12 minutes until the tomatoes start to burst and get caramelized. Stir once or twice.
- Remove the corn kernels from the cob with a sharp knife.
- Layer the arugula on the serving dish, topped with the sliced zucchini, raw corn, sliced peaches, burst tomatoes and torn burrata cheese. Top with fresh basil leaves.
- For the dressing, place 1 cup of basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary.
- Drizzle the salad with the basil vinaigrette just before serving.
More Summer Salad Recipes
Watermelon Cucumber Basil Salad
Grilled Mexican Street Corn Salad Recipe
Cherry Tomato and White Bean Salad
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I am puzzled – text of article talks about using Burrata Cheese… and picture of finished item appears to show chunks of burrata cheese in it… but recipe itself never mentions Burrata Cheese… neither as an item on the ingredient list nor anywhere in the instructions. What’s going on here?
Hi Arthur! Good catch on the burrata being missed in the ingredients list. It is referenced in the recipe instructions – you just tear it and add it to the salad. I also updated the dressing for this recipe because I found the peach dressing too sweet and a fresh basil dressing absolutely perfect here! Try the new recipe and let me know what you think. Eva