Ingredients
- For the Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- For the Peach Salad:
- 5 ounces baby arugula
- 2–3 peaches, sliced
- 2 medium tomatoes, sliced (heirloom preferred)
- ¼ cup toasted pine nuts
- 3–4 tablespoons fresh basil leaves (a handful)
- 8 ounces burrata cheese
Instructions
- Prepare the Dressing: Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt until the dressing is emulsified. Alternatively, combine all the ingredients in a jar with a lid and shake vigorously.
- Assemble the Salad: Add the arugula to a large bowl and toss it with ⅓ of the dressing. Spread the dressed arugula on the bottom of a large serving platter or plate. Layer the remaining ingredients on top, starting with the sliced tomatoes and peaches, then topping with toasted pine nuts and fresh basil. Cut open the burrata cheese and add dollops on top of the salad.
- Serve: Drizzle the remaining dressing over the salad just before serving. Alternatively, serve the dressing on the side. Enjoy!
Notes
- This salad pairs beautifully with grilled chicken or seafood for a more substantial meal.
- Feel free to add more toasted nuts or swap pine nuts for almonds or walnuts for variety.
- For an extra burst of flavor, add a sprinkle of flaky sea salt on top before serving.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 16g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
