Peach Burrata Salad With Cchicken Hampagne Vinaigrette

Ingredients

• 2ripe peaches, sliced
• 150 g (1 cup)cherry tomatoes, halved
• 227 g (8 oz)burrata cheese
• 60 ml (¼ cup)champagne vinegar
• 120 ml (½ cup)olive oil
• 7.5 ml (½ tbsp)Dijon mustard
• 10 ml (2 tsp)honey
• 2.5 ml (½ tsp)minced garlic
• To tastesalt and pepper
• For garnishfresh basil leaves

Instructions

1. 1

   Mix the vinaigrette

   Put the champagne vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper in a jar. Seal and shake until combined, then taste and adjust the seasoning if needed.

2. 2

   Layer the fruit

   Arrange the sliced peaches and halved cherry tomatoes in a shallow bowl.

3. 3

   Add the burrata

   Break the burrata into pieces and place them over the fruit.

4. 4

   Dress the salad

   Drizzle over as much vinaigrette as you like.

5. 5

   Garnish with basil

   Slice the basil leaves into ribbons and scatter them over the salad.

6. 6

   Serve straight away

   Serve immediately for the best flavour and texture.

What is peach burrata salad?

Burrata is an Italian cheese with a soft, creamy centre, often served with fresh produce. Here, sweet peaches and juicy tomatoes make a bright summer pairing for its rich texture.

The champagne vinegar dressing adds a sharp, lightly sweet contrast. Putting the salad together just before serving keeps the fruit fresh and the cheese soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 7g protein, 25g carbs, 28g fat.

The peaches and tomatoes provide most of the carbohydrates; olive oil and burrata contribute much of the fat, while burrata supplies some protein. Pair a serving with beans or another lean protein to make the plate more filling.

Choosing the ingredients

Peaches: Choose ripe fruit that gives slightly when pressed but is still firm enough to slice cleanly.

Tomatoes: Cherry tomatoes bring acidity and juice to balance the peach and burrata. Halve them so their juices mingle with the dressing.

Burrata: Keep it chilled until you are ready to assemble, then break it over the fruit so the creamy centre can be enjoyed with each serving.

Getting the vinaigrette right

Shake the dressing in a sealed jar until the oil and vinegar are temporarily blended. The mustard helps bring the ingredients together, while honey rounds off the vinegar's tang.

Taste before dressing the salad and adjust the salt, pepper or honey to suit. The recipe makes more vinaigrette than you may want to use on one salad, so add it gradually.

Assembling for good texture

Fruit first: Layer the peaches and tomatoes in a shallow bowl rather than tossing them vigorously; this helps keep the slices intact.

Cheese last: Break the burrata over the fruit, then drizzle on the dressing and finish with basil. This order keeps the cheese visible and prevents it from being mashed into the salad.

Timing and serving

This is a no-cook dish that takes about 15 minutes to prepare. Assemble it shortly before eating, as cut peaches release juice and burrata is best when freshly opened.

Serve it as a light lunch, a brunch dish or a starter. Bread makes a useful accompaniment for scooping up the creamy cheese and vinaigrette.

Balancing the plate

The peaches and tomatoes provide most of the carbohydrates, while the olive oil and burrata contribute much of the fat. Burrata also supplies some protein.

For a more substantial meal, serve the salad with a source of lean protein or a portion of beans, and add bread if you would like more carbohydrate.

Recipe notes & tips

• Use peaches that are ripe but still hold their shape when sliced.
• Shake the vinaigrette again just before drizzling, as oil and vinegar separate on standing.
• Add the dressing a little at a time so the fruit does not become overwhelmed.
• Tear or slice the basil shortly before serving to keep it fragrant.
• Bring the burrata out of the fridge shortly before assembling so it is not very cold on the plate.

Variations

• Use nectarines: Swap them for the peaches if you prefer fruit with smooth skin.
• Add rocket: Scatter a handful over the fruit for a peppery note.
• Try another vinegar: Use white wine vinegar if champagne vinegar is unavailable, adjusting the honey to taste.
• Add toasted nuts: Scatter chopped pistachios or almonds over the finished salad for crunch.
• Include prosciutto: Add a few thin slices for a savoury variation.

Common mistakes to avoid

• Using overripe peaches: They can collapse when sliced; choose fruit that is ripe but still firm.
• Adding all the dressing at once: The salad can become too wet; drizzle gradually and serve extra on the side.
• Shaking without sealing the jar: The dressing may spill; check the lid is secure before shaking.
• Tossing the burrata through the fruit: It can break down into the dressing; place it on top instead.
• Making it too far ahead: The fruit can release liquid; assemble shortly before serving.

How to store

For the best texture, serve the salad as soon as it is assembled. Refrigerate leftovers in a covered container and eat within a day; keep any unused vinaigrette in a separate sealed container in the fridge for up to 3 days, shaking it before use. This salad is best served cold rather than reheated.

Frequently asked questions