Why Make This Recipe
This Roasted Peach Salad with Burrata and Pesto is a vibrant and refreshing dish perfect for summer. It combines the sweetness of roasted peaches with creamy burrata and the fresh taste of pesto. This recipe is not only delicious but also easy to prepare, making it an excellent choice for gatherings or a simple light meal. By using seasonal ingredients, you’ll bring out the best flavors, making every bite enjoyable!
How to Make Roasted Peach Salad with Burrata and Pesto
Ingredients:
- 4 ripe peaches, halved and pitted (about 600 grams)
- 200 grams of burrata cheese
- 100 grams of fresh basil pesto
- 2 cups of mixed greens (about 75 grams)
- 2 tablespoons of olive oil (about 30 ml)
- Salt and pepper, to taste
- Chopped walnuts or pine nuts for topping (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the peach halves with olive oil, salt, and pepper.
- Place the peaches cut-side down on a baking sheet lined with parchment paper.
- Roast the peaches in the oven for about 15-20 minutes, until they are soft and slightly caramelized.
- While the peaches are roasting, wash the mixed greens and arrange them on a large serving platter.
- Once the peaches are done, let them cool slightly, then place them on top of the greens.
- Tear the burrata into pieces and add it to the salad.
- Drizzle the pesto over the top and add nuts if using.
- Serve immediately and enjoy!
How to Serve Roasted Peach Salad with Burrata and Pesto
This salad is best served fresh. You can enjoy it as a starter, side dish, or light main course. Pair it with grilled chicken or fish for a fulfilling meal. A glass of crisp white wine complements the flavors beautifully.
How to Store Roasted Peach Salad with Burrata and Pesto
If you have leftovers, store them in an airtight container in the refrigerator. However, keep in mind that the salad is best enjoyed fresh. The peaches may lose their texture, and the burrata may become less creamy after storage. Consume within 1-2 days for the best taste.
Tips to Make Roasted Peach Salad with Burrata and Pesto
- Choose ripe but firm peaches for the best texture when roasted.
- Feel free to use homemade or store-bought pesto.
- If you don’t have burrata, fresh mozzarella works well too.
- For added crunch, consider adding other nuts like almonds or pecans.
Variation
You can mix up this recipe by adding other fruits like strawberries or nectarines. For a different flavor, try using arugula or spinach instead of mixed greens.
FAQs
Can I use frozen peaches for this recipe?
It’s best to use fresh peaches for roasting as frozen peaches may not hold their shape well when cooked.
What if I don’t have pesto?
You can substitute pesto with a simple vinaigrette or make a quick one using olive oil, vinegar, garlic, and herbs.
How can I make this salad vegan?
To make this salad vegan, replace the burrata with a vegan cheese or omit it altogether. Add extra nuts or seeds for protein.
Roasted Peach Salad with Burrata and Pesto
This vibrant Roasted Peach Salad with Burrata and Pesto combines roasted peaches, creamy burrata, and fresh pesto for a refreshing summer dish that’s perfect for gatherings or a light meal.
Main Ingredients
- 4 pieces ripe peaches, halved and pitted ((about 600 grams))
- 200 grams burrata cheese
- 100 grams fresh basil pesto
- 2 cups mixed greens ((about 75 grams))
- 2 tablespoons olive oil ((about 30 ml))
- to taste Salt
- to taste Pepper
- as needed Chopped walnuts or pine nuts for topping ((optional))
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the peach halves with olive oil, salt, and pepper.
- Place the peaches cut-side down on a baking sheet lined with parchment paper.
Cooking
- Roast the peaches in the oven for about 15-20 minutes, until they are soft and slightly caramelized.
- While the peaches are roasting, wash the mixed greens and arrange them on a large serving platter.
Assembly
- Once the peaches are done, let them cool slightly, then place them on top of the greens.
- Tear the burrata into pieces and add it to the salad.
- Drizzle the pesto over the top and add nuts if using.
- Serve immediately and enjoy!
Best served fresh. Pair with grilled chicken or fish for a fulfilling meal. Store leftovers in an airtight container in the refrigerator, but consume within 1-2 days for the best taste.