There are few things as wonderful as fresh peaches in the South. I brought these beauties back from Vogel Orchard in Fredericksburg, which is known for their incredible peach season, and couldn’t wait to play with them at the lake house this weekend. I made this gorgeous salad for dinner with my mom along with grilled steak foil packets and a peach pie for dessert!
One of my favorite ways to celebrate fresh summer peaches is in a green salad with burrata cheese. If you can’t find burrata, recipes will tell you to substitute mozzarella but it just isn’t the same. (No offense to mozzarella!) Burrata oozes out when you slice into it like it’s trying to win a cheese beauty contest. It’s the stuff of culinary dreams.
I so hate putting measurements on salad recipes. I *almost* didn’t make this because I didn’t want to make up a whole “recipe” portion of dressing and my mom said, “You don’t measure when you make dressing so tell your readers that. Isn’t that kind of the point of The Rose Table? To tell them how you cook?” Well, touché, mom!
I built this salad sans measurements. I suppose it was around two cups of greens, one fresh peach, 4 oz burrata cheese, 1/4 cup of blueberries, 2 Tbsp sliced almonds, and a few sprigs of thyme if you’re more comfortable measuring things. The peach vinaigrette makes it so don’t skip it!
Fresh peaches, peeled and sliced
Blueberries, washed and dried
Sliced almonds, toasted
Peach balsamic vinaigrette, “recipe” follows
- Build the salad in layers on a large platter, starting with mixed greens, then sliced fresh peaches, burrata (cut into chunks), fresh blueberries, toasted sliced almonds, and chopped thyme. Grind black pepper to taste.
- Whisk together peach balsamic vinaigrette. Drizzle over salad.
Serving suggestion: Delicious with anything off the grill!
Peach Balsamic Vinaigrette
White balsamic vinegar
Extra virgin olive oil
Fresh peach slice, reserved from salad
Pinch of sugar
- Whisk together a 1:2 ratio of white balsamic vinegar and extra virgin olive oil. Use whisk to mash peach into the dressing. Whisk in a pinch of sugar, fresh thyme, and black pepper. For the platter pictured, I used about 1 Tbsp of vinegar, 2 Tbsp olive oil, 1 peach slice, and sugar, thyme, and pepper to taste.
Want more burrata salad options? Check out my Prosciutto Cantaloupe Burrata Salad here.
Have a peachy summer,