Summer Peach Salad With Burrata
Sweet peaches, corn and tomatoes are combined with fresh zucchini, basil and burrata cheese in this fresh summer peach salad with a fresh basil vinaigrette.
Servings 4 servings
Calories
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.