You'll love this pickled fresh peach and burrata salad of pickled red onion, sweet and lightly pickled peaches and creamy burrata cheese!
If you're a little bit skeptical about this salad, I understand. I was, too! Yes, my nose wrinkled just a bit when I first saw it, but if I've learned anything over the years about food, it's that the unexpected is often where great deliciousness lies :) And this salad definitely delivered on that!
The brilliance of this salad definitely lies in it's combination of flavours, that runs from the acidic, tangy red onion, to the lightly pickled, but still sweet and fruity peaches, to the creamy burrata cheese. I used a combination of Spring Mix and baby arugula underneath it all, but any green you have on hand or like is also fine.
This salad is also super simple to make, which is always a bonus. A few minutes of quick-pickling, then it comes together in no time. Enjoy as a side salad or starter, or top with some grilled chicken. If you can't find burrata, some fresh mozzarella will substitute just fine.
You can play with the amount of pickling you apply to your peaches, simply by increasing or decreasing the amount of time they spend in the vinegar. I love a light pickle, so that the peaches retain some of their sweetness. If you're not sure, you can also skip the pickling of the peaches altogether and just pickle the onions.
Note that the recipe calls for white wine vinegar, as opposed to just plain white vinegar. I do recommend the white wine version, as it is less harsh. If you only have red wine vinegar, go ahead and use that.
You could also make this salad with nectarines.
Pickled Peach and Burrata Salad
- 3 ripe peaches, cut into thin slices
- 1/4 small red onion, cut into thin slices
- 1/4 cup white wine vinegar
- 1 tsp. sugar
- Salt and freshly ground pepper
- 4 cups mixed greens, Spring Mix, arugula, spinach etc.
- 2 Tbsp. olive oil
- 8 oz. burrata or fresh mozzarella, cut or torn into pieces
- n a large bowl, combine vinegar and sugar. Add red onion slices with a little salt and pepper. Toss to combine. Allow to stand at room temperature about 10 minutes. Add peach slices and allow them to "pickle" for a bit as well. Let sit in vinegar from 1-5 minutes, depending on how pickled you'd like them. I think somewhere around 3 minutes gives a nice blend of sweet and sour.
- Drain off pickling liquid, reserving the liquid. Add greens to the bowl and drizzle with olive oil and about 2 Tbsp. of the reserved pickling liquid. Toss to combine.
- Place salad on plates and place pieces of burrata on top. Season with salt and pepper.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.