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close of photo of peach and burrata salad in a plate

Peach and Burrata Salad

prep 10 minutes
10 minutes
total 20 minutes
This peach burrata salad is such a colorful and seasonal dish that is a must make for summer. The creamy burrata is spread across the bottom and topped with leafy greens and juicy peaches with honey.
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Ingredients

Serves 4 servings
  • 1 Bunch of rainbow Swiss chard
  • 1-2 Ripe peaches
  • 2 tablespoon Butter
  • 1 tablespoon Hot honey
  • 1/2 Lemon
  • 1/2 cup Hazelnuts, chopped
  • 1/4 cup Pickled shallots
  • 1 ball Burrata cheese
  • Good olive oil
  • Sea salt
  • Cracked pepper

The vinaigrette:

  • 2 tablespoons Red wine vinegar
  • 2 teaspoons Hot honey
  • 2 tablespoons Fresh lemon juice
  • 1/4 cup Olive oil
  • Salt and pepper

Instructions 

  • Prepare the Swiss chard: Remove the leaves from the stems and break into bite sized pieces. Chop the stems into bite sized pieces as well. Add olive oil to a pan and then add the stems. Cook for about 2 minutes, then add the leaves. Cook for another 2 minutes or so, seasoning with salt and pepper. You want the greens to wilt slightly, but still keep their bright color. When they are done cooking, give them a nice squeeze of lemon juice.
  • Prepare the burrata: Spread burrata evenly on a plate and drizzle with olive oil, salt and pepper
  • Prepare the peaches: Melt butter and hot honey in a pan. Slice peaches and add to pan. Cook in medium heat until peaches soften, about 3-4 min.
  • Make the vinaigrette: Make vinaigrette by combining vinegar, honey, lemon juice, olive oil, salt and pepper in a food processor or blender. Alternatively you can use a frother. Season to taste.
  • Chop the hazelnuts: Using a knife or a mortar and pestle, chop the hazelnuts.
  • Assemble the salad: Add greens and peaches over top burrata and then top with chopped hazelnuts, pickled shallots and dressing. Enjoy!

Notes

Storage tips: 
Since the peaches taste best warm, I would not suggest refrigerating this. 
This recipe is all about seasonal ingredients so I would not recommend freezing it. It is best served on the day of.
To make this salad in advance, you could make the swiss chard ahead of time, but I like when the peaches are still a little warm from the honey butter, so I would try and make this as close to serving as possible.
Recipe tips: 
  • Use ripe peaches: Using ripe peaches will give the recipe the sweetness you are looking for to balance out the greens and creamy burrata
  • Add a squeeze of lemon to your Swiss chard: Swiss chard loses its bite once it cooks for a few minutes in olive oil. It tastes even better with a nice squeeze of lemon over top. 
  • Make sure to not overcook the peaches: Because the peaches are ripe, they only need a few minutes in that honey butter or else they will become mushy in texture (and we don't want that!).
  • Season the burrata with flaky sea salt: Make sure to season the burrata with flaky sea salt. The salt flakes compliment the creamy burrata perfectly.