Description
A fresh and colorful summer salad featuring roasted peaches, creamy burrata, peppery arugula, and a vibrant basil pesto, perfect as a side dish or light main.
Ingredients
- 3 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 5 oz (about 5 cups) fresh arugula
- 8 oz burrata cheese (usually 2 small balls)
- 3 tablespoons basil pesto
- 2 tablespoons balsamic glaze (optional, for drizzling)
- 2 tablespoons toasted pine nuts (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved peaches on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
- Roast the peaches for 15–20 minutes until tender and caramelized at the edges.
- Remove from oven and let them cool slightly.
- Arrange arugula on a serving platter or plates.
- Top with roasted peach halves.
- Gently tear burrata and place among the peaches and greens.
- Drizzle with basil pesto.
- Optionally drizzle with balsamic glaze and sprinkle with toasted pine nuts.
- Serve immediately while peaches are slightly warm and burrata is creamy.
Notes
- Best enjoyed fresh for optimal texture and flavor.
- Store leftovers in an airtight container for up to 1 day.
- Grilled peaches can be used instead of roasted for added smokiness.
- Fresh mozzarella or goat cheese can substitute burrata.
- Nut-free pesto alternatives can be made using seeds or omitting nuts.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
