Summer Peach Burrata Salad (Print Version)
# Ingredients:
→ For the Hot Honey Dressing
01 -
1/4 cup premium extra-virgin olive oil (avocado oil works beautifully too), with a little extra for the grill
02 -
2 tablespoons sherry vinegar (white wine vinegar is a lovely substitute)
03 -
1 tablespoon hot honey for that perfect sweet-heat balance
04 -
1 fresh garlic clove, finely minced
05 -
1/2 teaspoon kosher salt, plus extra for seasoning
→ Fresh Summer Produce
06 -
2 ripe, juicy peaches, cored and cut into quarters
07 -
3 ears of sweet fresh corn, husked and ready to slice
08 -
1/4 cup finely diced shallots for gentle onion flavor
→ Fresh Herbs and Toppings
09 -
1/4 cup fresh basil leaves, either thinly sliced or gently torn, plus extra for garnish
10 -
3 tablespoons freshly chopped mint leaves
11 -
1 creamy 4-ounce ball of burrata cheese
12 -
1/4 cup roasted salted pistachios, finely chopped for crunch
# Instructions:
01 -
In a clean glass jar or measuring cup, whisk together the olive oil, sherry vinegar, hot honey, minced garlic, and salt until everything is beautifully combined. Set this golden mixture aside to let the flavors meld together.
02 -
Heat your grill pan, outdoor grill, or regular skillet over medium heat and brush with a little oil. Grill the peach quarters for 2-3 minutes on each side until they develop those stunning caramelized grill marks that make them extra sweet and smoky.
03 -
Using a sharp knife, carefully slice the kernels off the corn cobs directly into your large mixing bowl - the corn stays beautifully crisp and raw. Toss in the diced shallots, torn basil, fresh mint, and about half of that gorgeous hot honey dressing you made.
04 -
Transfer the dressed corn mixture to your prettiest serving platter. Arrange the grilled peach quarters on top, then add generous dollops of creamy burrata around the salad. Give everything a final sprinkle of salt, especially those burrata portions. Drizzle with the remaining dressing and finish with a shower of chopped pistachios and fresh basil leaves.
# Notes:
01 -
This salad tastes even better when you prepare the hot honey dressing up to a day ahead - just keep it chilled in the fridge.
02 -
The corn mixture can also be tossed together a full day before serving, making this perfect for stress-free entertaining.
03 -
Leftovers will keep in the refrigerator for up to 3 days - enjoy them cold or let them come to room temperature for about 30 minutes to take the chill off.