• Mindy

Peach Burrata Salad

Author: Lia Soneson

Feeling like an easy, light dinner? We’ve turned sweet peaches into a savory dish with a

caprese-like salad. Well-balanced, this salad features ripe peach slices, fresh burrata, and spicy

arugula tossed in a bright dressing. Complete this stunning dish with a garnish of mint and a

drizzle of balsamic reduction. Enjoy this special slice of summer!

Salad Ingredients:

4 ripe peaches, blanched, peeled, and sliced

4 oz arugula

1 ball of burrata (fresh mozzarella) torn into bite-sized pieces

Salad Dressing Ingredients:

3 tablespoons olive oil

1 tablespoon champagne vinegar

1/2 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1/4 teaspoon dried mint


6 leaves of fresh mint, julienned

1 cup balsamic vinegar, reduced into a reduction


1. Prepare the Blanched Peaches. Score the peaches with an “X” on the bottom. Then place in

boiling water for 2 minutes. Plunge the peaches immediately in an ice water bath. Then, peel the

peaches by pulling away the skin with a serrated paring knife. After peeling, cut in half, remove

the pit, and slice the peaches.

2. Whisk the dressing together. Whisk all of the salad dressing ingredients together until

emulsified. In a large bowl, dress the arugula with the dressing.

3. Prepare the balsamic vinegar reduction. To make the balsamic vinegar reduction, place 1

cup of balsamic vinegar in a small saucepan and cook gently over medium heat. Do not boil. Stir

occasionally and cook for 10-15 minutes or until the amount of liquid is reduced by half. The

consistency will change from watery to a thicker, syrupy character. Remove the balsamic

reduction from heat and set aside in a small bowl or ramekin.

4. Layer the salad together. Placed the dressed arugula on a large platter, then place the sliced

peaches and burrata pieces on top. Garnish with mint and drizzle with the balsamic reduction.


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