Peach & Burrata Salad with Sweet Basil Vinaigrette

Late spring in Nashville means the arrival of hot weather, outdoor concerts, and Peach Truck peaches.  That might sound dramatic, but let me tell you – the Peach Truck is an institution here in Nashville.  From May to August you can snag a bag of fresh, juicy peaches straight from Georgia at every farmers’ market in the city.

These peaches are insanely delicious.  I can never resist buying a bag when I see them, and at 3 lbs per bag there are always plenty of peach recipes to dream up.

Peaches from the Peach Truck in Nashville, Tennessee

Enter this peach salad.  The stars are peaches and burrata cheese – these two are a match made in heaven and should be eaten together all the time.  Crunchy green lettuce keep things fresh, and shavings of crispy prosciutto add pops of saltiness.  Then they all swim around in this sweet basil vinaigrette that you’re going to want to slather on everything.  This salad is definitely greater than the sum of its parts.

Peach and Burrata Salad with Sweet Basil Vinaigrette

Here’s what you’ll need:

For the sweet basil vinaigrette:

  • Basil finely chopped, about ½ cup in total
  • Mint finely chopped, about ¼ cup in total
  • 4 tsp lime juice
  • 2 tsp honey
  • 1 tsp white wine vinegar
  • 1 tbsp water
  • ½ cup olive oil
  • ¼ tsp kosher salt
  • ⅛ – ¼ tsp fresh cracked black pepper

For the peach salad:

  • ½ head of lettuce, torn
  • 3 peaches, pitted and sliced
  • 6 oz burrata cheese, about 3 large balls
  • 2 oz prosciutto, torn and crisped in the oven

Peach and Burrata Salad with Sweet Basil Vinaigrette - prepping basil

Start by preheating your oven to 400 degrees and prepping the ingredients for the vinaigrette.

Finely chop both the basil and the mint and place in a small mixing bowl.  Add honey, lime juice, white wine vinegar, and water.  Mix well to incorporate.  Slowly drizzle in the olive oil, whisking continuously to emulsify.   Add kosher salt and fresh cracked black pepper and taste for seasoning.  Cover and let sit while you prep the remaining ingredients.

Sweet Basil Vinaigrette - perfect with peach and burrata salad with crispy prosciutto

Next, it’s time to get the prosciutto in the oven.  Line a baking sheet with parchment paper and spray with olive oil or cooking spray.  Tear prosciutto into bite size pieces and place on the parchment paper.  Bake at 400 degrees for 10 minutes or until crisp but not burnt.

I know I said the peaches and the burrata were the stars of this show, but the crispy prosciutto comes really close to stealing it.  Cooking it in the oven makes it crunchy and extra salty.  The salad would not be the same with regular prosciutto and would certainly not be the same without it altogether!  That being said, if you’re vegetarian you could easily add salted almonds (may I suggest marcona almonds?) for the same textural and savory addition.

Peach and Burrata Salad with Sweet Basil Vinaigrette

While the prosciutto cooks, finish prepping the rest of your ingredients by slicing peaches and washing lettuce.  Now it’s assembly time!

Start by tearing the leaf lettuce and placing mounds into each bowl.  Arrange generous portions of sliced peaches on top of the lettuce.  Tear chunks of burrata in half and place in each bowl as well.  Finish with the crispy prosciutto on top, crumbling any large pieces with your hands as you go.

Peach and Burrata Salad with Sweet Basil Vinaigrette
How much do you want to dive into this already? 

Give everything a really healthy drizzle of the sweet, basil vinaigrette.  It’s the supporting character that brings everything together.  When my husband tasted the dressing he immediately asked if there was any left and what else we could put it on.  We decided sandwiches, bruschetta, and over grilled meat were good places to start.  But for now, just enjoy it on this masterpiece of a salad.

Peach and Burrata Salad with Sweet Basil Vinaigrette

And that my friends is how we do peach season here in Nashville.  P.S.  The Peach Truck delivers and also does a little Southeast/Midwest tour, so even if you don’t live in Nashville you can see what all the fuss is about.

Peach and Burrata Salad with Sweet Basil Vinaigrette

Bon Appétit!

Peach and Burrata Salad with Sweet Basil Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 entree portion salads

Ingredients

  • 1/2 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • 4 tsp lime juice
  • 2 tsp honey
  • 1 tsp white wine vinegar
  • 1 tbsp water
  • 1/2 cup olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 head of lettuce
  • 3 peaches pitted and sliced
  • 6 oz burrata cheese
  • 2 oz prosciutto

Instructions

Sweet Basil Vinaigrette

  1. Finely chop basil and mint and place in small to medium mixing bowl

  2. Add lime juice, honey, white wine vinegar, and water to the herbs and stir to combine

  3. Slowly drizzle in olive oil, stirring continuously to emulsify 

  4. Season with salt and pepper.  Taste and adjust seasoning as necessary

Peach and Burrata Salad

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Spray parchment paper with olive oil or cooking spray

  2. Tear prosciutto into bite size pieces and place on baking sheet.  Cook at 400 degrees for 10 minutes or until crisp

  3. Wash and tear lettuce.  Place into serving bowls.  Slice peaches and add to the salad bowls as well

  4. Tear burrata cheese balls in half and place on the salad.  Add crispy prosciutto

  5. Drizzle sweet basil vinaigrette generously over each bowl and serve



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