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close of photo of peach and burrata salad in a plate

Peach and Burrata Salad

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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.
Course Salad
Cuisine American
Keyword burrata, peach and burrata salad
Prep Time 10 minutes
10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 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.