Ingredients
Salad
- 2 cups spring lettuce mix (spinach or arugula)
- 2-3 fresh peaches, sliced
- 8 oz burrata cheese, pulled apart
Toppings and Garnish
- Balsamic glaze, for drizzling
- Fresh basil leaves, for garnish
Serving
- Crostini, for serving
Instructions
- Wash the ingredients: Thoroughly wash the spring lettuce mix and peaches under running water to remove any dirt or impurities, then pat dry the greens and peaches.
- Slice the peaches: Cut the peaches along the middle and remove the pits. Slice the peaches into thin wedges. Peeling is optional, but keeping the skin adds extra fiber.
- Assemble the salad base: Spread the spring lettuce mix evenly on a large platter or salad bowl as the base for your salad.
- Add the peaches: Arrange the sliced peaches evenly over the bed of greens, distributing them nicely for visual appeal and balanced flavor in every bite.
- Add the burrata: Gently pull the burrata cheese into bite-sized pieces and scatter these pieces over the peach-topped greens.
- Drizzle with balsamic glaze: Evenly drizzle the salad with the balsamic glaze to add a sweet and tangy flavor contrast. This step can be omitted if desired, but it complements the ingredients beautifully.
- Garnish and serve: Finish by garnishing the salad with fresh basil leaves. Serve immediately alongside crostini for a delightful crunchy accompaniment.
Notes
- Peeling the peaches is optional; leaving the skin adds texture and fiber.
- Use a good quality balsamic glaze for best flavor intensity.
- Serve the salad immediately for optimal freshness and to keep the crostini crisp.
- This salad pairs well with a light white wine such as a Sauvignon Blanc.
- For a vegan variation, substitute burrata with a plant-based creamy cheese alternative.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
