Burrata Peach Salad with Butter Lettuce, Basil, and Pistachio comes in a clutch during peach season when you have more fresh peaches than you can devour! This salad is a lovely balance of sweet and savory flavors, and creamy and crunchy textures.
I’ve been a little peach-crazed lately, buying them by the bagful and then trying to eat my way through them! When they’re in season, a perfectly ripe, sweet, juicy peach is bliss. My favorite way to eat them is just as they are. However, when I buy more than I can eat out-of-hand, I have to get a little creative. That’s when I start thinking of other outside-the-box uses for peaches.
If I’m not eating a peach as-is, usually I make it into something sweet, like my Low Carb Almond Vanilla Chia Pudding with Peach Pie Topping or my Gluten Free Shortcake with Easy Peach Topping. Peaches are also delicious grilled with a drizzle of honey and a sprinkle of nuts. But there’s only so much dessert a girl can eat before she starts craving something savory.
Savory Peach Recipes
Like so many fruits, peaches are as delicious in savory recipes as they are in sweet recipes. Try making a peach relish with a sweet/tart flavor profile to serve on top of chicken or shrimp. Grilled peaches topped with goat cheese and balsamic reduction is always a favorite. Use peaches as the base of BBQ sauce to make pulled chicken or beef BBQ sandwiches. Add diced peaches to a rice or quinoa pilaf for sweet little bursts of flavor. And of course peaches pair really well with cheese, like in this pretty burrata peach salad.
What Is the Difference Between Fresh Mozzarella and Burrata?
Fresh mozzarella is a fresh, semi-soft cheese made from cow’s milk or water buffalo’s milk. It has a milky flavor and elastic texture. It’s best eaten within 48 hours of being made, although it can be kept refrigerated in a brine for about a week. It’s easy to find, and can also be made at home (check out this tutorial on how to make fresh mozzarella on Epicurious if you’re interested).
Burrata, which is derived from the word burro, meaning butter in Italian, has an outer layer of mozzarella, with an inner layer of stringy, soft mozzarella scraps and fresh cream. When it’s cut open, burrata sort of oozes its milky, creamy texture.
How to Serve Burrata Cheese
The flavor of burrata is highlighted well with a sprinkling of salt and a drizzling of olive oil. Or I like to pair sweet cherry tomatoes, fresh basil, and a little bit of balsamic with burrata (for me, this is a full meal as-is). Additionally, burrata is wonderful spread onto crusty bread or crackers, or as a beautiful finish atop a bowl of pasta or a hot pizza.
Here, the sweetness of peaches and saltiness of bacon balance the creamy richness of burrata. Pistachios and crisp butter lettuce add crunchy textural contrast.
More Savory Salad Recipes That Have Fruit:
- Kale Salad with Red Pear and Candied Almonds from An Edible Mosaic
- Spinach Berry Salad with Blackberry Balsamic Vinaigrette from Gimme Some Oven
- Cucumber Honeydew Salad with Feta from Two Peas & Their Pod
- Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette from An Edible Mosaic
- Summer Strawberry Salad from Lemon Tree Dwelling
- Super Simple Fresh Fig and Pistachio Salad with Pomegranate Dressing from An Edible Mosaic
Burrata Peach Salad with Butter Lettuce, Basil, and Pistachio
Burrata Peach Salad with Butter Lettuce, Basil, and Pistachio is a lovely balance of sweet and savory flavors, and creamy and crunchy textures.
- 1 medium head butter lettuce leaves torn off the head
- 6 oz ball of fresh burrata cheese
- 1 medium ripe peach thinly sliced
- 1 small shallot thinly sliced
- 3 tablespoons pistachios chopped
- 2 slices crisped bacon crumbled (optional; see Note)
- 2 tablespoons extra-virgin olive oil
- 1 handful fresh basil leaves
Arrange the lettuce on the bottom of a platter.
Cut the burrata into 4 pieces and place that on top of the lettuce.
Arrange the peach slices and shallot around the lettuce.
Sprinkle the pistachios and bacon on top.
Drizzle on the olive oil and sprinkle on the fresh basil leaves.
Net Carbs: 8g per serving (1/2 of recipe)
Bacon: The bacon in this recipe is used mainly for salty flavor, although it also adds a bit of crunchy texture. You can use whatever kind of bacon you like; if you use turkey bacon, cook it down in a bit of olive oil. Or to keep this dish vegetarian, omit the bacon and instead sprinkle a bit of sea salt on top.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!