From Cookie and Kate
Peach and Burrata Salad
- Time
- 15 min
- Makes
- 4
- Ingredients
- 11
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 3 medium ripe-but-not-overripe peaches, thinly sliced
- ½ cup baby arugula
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
Nutrition
- Calories
- 183 calories
- Fat
- 6.3 g
- Serving size
- 1 portion (without crostini)
- Fiber
- 3.1 g
- Sugar
- 11 g
- Sodium
- 568 mg
- Protein
- 19.7 g
- Trans fat
- 0 g
- Cholesterol
- 10.2 mg
- Carbohydrate
- 14.1 g
- Saturated fat
- 0.9 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.