Summer Peach Salad with Stracciatella

A tan bowl with sliced peacharines, cheese, fresh herbs, and pine nuts

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Summer Peach Salad with Stracciatella

This salad tastes like summer in every bite. Juicy peaches, creamy stracciatella, toasted pine nuts, and fresh herbs come together for a bright, flavorful finish.

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: 30 Minutes or Less, Peach, Quick and Easy, Salad, Stracciatella, Summer

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife

Ingredients

2 medium Peaches pitted and sliced; See Note 1
3 ounces Stracciatella Cheese See Note 2
2 tablespoons Pine Nuts See Note 3
¼ cup Fresh Herbs I used Thai Basil and Mint
1 tablespoon Extra Virgin Olive Oil to taste
2 teaspoons Balsamic Vinegar to taste
¼ teaspoon Black Pepper freshly cracked; to taste
¼ teaspoon Flaky Salt to taste

US Customary - Metric

Instructions

Arrange the sliced peaches on a large plate. Add spoonfuls of stracciatella (or torn burrata) around the peaches. Sprinkle with pine nuts and fresh herbs.
Drizzle with olive oil and balsamic vinegar. Finish with black pepper and flaky salt. Adjust to taste.

Notes

Note 1: I used peacharines (a peach/nectarine hybrid), but regular peaches, nectarines, or even plums will all work well.

Note 2: Stracciatella is the creamy filling inside burrata, made from shredded mozzarella mixed with cream. If you can’t find it, substitute burrata or fresh mozzarella.

Note 3: I used toasted pine nuts from Trader Joe’s. If yours are raw, toast them in a dry pan for a few minutes until golden for extra flavor.

Nutrition