Peach Burrata Salad with Burrata & Bacon

A peach salad with burrata, tomatoes, bacon, and basil on a platter.

Peach Burrata Salad with Burrata & Bacon

This quick and easy salad is made with fresh basil, sweet peaches, juicy cherry tomatoes, toasted bread, crisp bacon, burrata cheese, and a zippy dressing!

Course Salad

Cuisine Healthy Food

Keyword Burrata Salad, Peach Recipes, Easy Salad Recipes, Summer Recipes

Prep Time 20

Cook Time 15

Servings servings

Calories 1021kcal

Author Stephanie Simmons

Ingredients

For the Salad

6 slices good quality bacon
2 cups cubed sourdough bread
A few generous handfuls fresh basil
4 medium ripe peaches, sliced
1 cup cherry or grape tomatoes, halved
1 container burrata cheese One container typically contains 1 large ball of the cheese - that's what you need.

For the Dressing:

1/2 cup extra-virgin olive oil
1 tbsp honey
1 tbsp water
1 tbsp honey mustard
1-2 large cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1 tbsp white vinegar
Squeeze of lemon juice

Instructions

Make the Bacon and Toasted Bread: Chop the raw bacon into semi large sections. Heat a skillet over medium heat and cook the bacon until done to your liking. Remove and set on a paper-towel lined plate. Add the bread cubes and toast, stirring, over medium heat. Once golden brown, remove and set them aside.
Make the Dressing: Shake up all dressing ingredients in a mason jar or airtight container until well combined. This can be made up to 3 days ahead.
Assemble your Salad: Add a few handfuls of fresh basil to your serving dish or bowl. Build out your salad by adding the peach slices, tomatoes, bacon, and toasted sourdough. Place burrata on top of the salad last, breaking it open when ready to serve.
Serve + Store: Drizzle with the dressing, and enjoy!
The dressing makes more than you'll likely need for this salad, but I like to make the full amount anyways and then keep the rest on hand in the fridge for other salads throughout the week. I don't recommend making any of this ahead, other than the dressing. The leftovers are pretty good on the second day, but this is really best made + eaten on the first day so it's fresh and your bread doesn't get soft.

Nutrition