Burrata Peach Salad with Hot Honey Vinaigrette
If you're looking for the salad that steals the show at every summer cookout, this is the one. This burrata peach salad piles juicy peaches, sweet corn, and vine-ripened tomatoes over fresh basil and mint, tops it all with creamy burrata, and finishes with a sweet-and-spicy hot honey vinaigrette that pulls the whole thing together. It's completely no-cook, comes together in minutes, and it's naturally gluten-free.
Servings: 8 servings
Equipment
Ingredients
- 5 ears fresh sweet corn shucked and removed from the cob with a sharp knife (uncooked)*
- 3 peaches cored and sliced into 8 pieces each
- 4 vine-ripened tomatoes sliced into 6 pieces each
- ¼ cup chopped fresh mint
- ⅓ cup chopped fresh basil + more full leaves for garnish
- ⅓ cup minced shallots
- 3 balls burrata cheese torn into pieces
Hot Honey Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 2 tbsp hot honey
- 1 tsp dijon mustard
- 3 cloves minced garlic
- 1 tsp salt
Instructions
- Combine the hot honey vinaigrette ingredients in a bowl or jar and whisk or shake well to combine. Store in the fridge until ready to use - make sure to shake again before use.
- Combine the raw, corn, peaches, tomatoes, mint basil, and shallots in a large bowl and stir.
- When ready to serve, pour ¾ of the dressing over top and toss to combine.
- Add to a platter and top with the torn burrata pieces.
- Drizzle with the remaining dressing and add some fresh basil for garnish. Enjoy!
Notes
- Corn: The corn does not need to be cooked for this recipe. As long as it is fresh sweet corn, it will be juicy and tender without needing to cook it (especially when tossed with the dressing!) However, feel free to grill the corn while on the cob before removing for a few minutes on each side, if you prefer to have it be a little charred!
- Same goes for the peaches - you can grill peach halves before slicing.
- This dressing can be prepared up to 1 day in advance and stored in the fridge.
- This salad is really best enjoyed the day you make it, since the burrata and cut peaches don't hold up well once dressed. If you want to get ahead, make the hot honey vinaigrette up to a day in advance and store it in the fridge. Just give it a good shake before using, since it'll separate as it sits.
- If you happen to have leftovers, store them covered in the fridge and enjoy within a day, knowing the texture will soften a bit.
Nutrition
Calories: 231kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 319mg | Potassium: 421mg | Fiber: 3g | Sugar: 15g | Vitamin A: 917IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg