Juicy peaches, creamy burrata, peppery arugula, fresh basil, and crunchy walnuts come together in this beautiful Peach Burrata Summer Salad. There is no added sugar, and it is finished with light balsamic dressing. It is a refreshing recipe that’s perfect for lunch, dinner, or as a snack.
Ingredients (2 Servings)
For Salad
- 2 ripe peaches, sliced
- 1 ball (125 g) burrata cheese
- 2 cups fresh arugula (rocket)
- ¼ cup fresh basil leaves
- 2 tbsp walnuts or almonds, roughly chopped
- 1 tbsp extra-virgin olive oil & balsamic vinegar
- ½ tsp Dijon mustard
- ½ tsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tsp monk fruit or stevia-based sweetener if the peaches are not very sweet
Step-by-Step Instructions
Step 1: Prepare the dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt, and black pepper.
Step 2: Prepare the greens:
- Place the arugula on a serving plate or shallow bowl and scatter the fresh basil leaves over it.
Step 3: Add the peaches:
- Arrange the sliced peaches evenly over the arugula.
Step 4: Add the burrata:
- Place the burrata in the center and gently tear it open so the creamy interior spreads over the salad.
Step 5: Add crunch:
- Sprinkle the chopped walnuts or almonds over the salad.
Step 6: Dress and Serve:
- Drizzle the dressing over the salad just before serving. Finish with freshly cracked black pepper and a few basil leaves.
Nutritional Information (Per Serving) (Approximate Values)
- Calories: ~ 330 kcal
- Protein: 12 – 13 g
- Carbohydrates: 19 g
- Fats: 24 g
- Fiber: 3 – 5 g
Nutrition values are estimates and can vary depending on the exact ingredients and brands used.
Glycemic Index (GI) Considerations
- Peaches have a relatively low GI, although their carbohydrate content still contributes to the overall meal.
- Burrata, nuts, olive oil, and arugula provide fat, protein, and fiber, which can help make the meal more balanced than eating fruit alone.
- Use fresh peaches rather than canned peaches in syrup to avoid unnecessary added sugar.
- Balsamic vinegar is used in a small quantity; avoid sweetened balsamic glazes, which can contain considerably more sugar.
Portion Control Tips
- Keep the burrata to approximately 60–65 g per person.
- Limit nuts to 1 tablespoon per person because they are nutritious but calorie-dense.
- Use 1–2 teaspoons olive oil per serving rather than pouring directly from the bottle.
- For a lower-carb version, reduce the peach quantity slightly and increase leafy greens.
