Monsoon Special

Peach Burrata Salad

Recipe With Honey Herb Vinaigrette

Peach burrata salad recipe is a no-cook, delicious monsoon food that will add colour to dreary afternoons as rain clouds loom on the horizon. This recipe uses in-season ripe peaches, cherry tomatoes and fresh cherries, over torn burrata, finished with an herby honey vinaigrette and a scatter of toasted pumpkin seeds. It can be fixed in under 30 minutes with nothing more than a sharp knife, a mixing bowl and a few minutes of resting time for the fruit to release its juices. Fix this peach burrata salad recipe as a starter before a larger meal, alongside grilled meats or seafood, or on its own with crusty bread for a light lunch that still feels like a special occasion. The vinaigrette is what adds impeccable flavour to this salad, which makes it a memorable one. Extra virgin olive oil, balsamic vinegar and some honey form the base, while finely chopped onions and grated garlic add a mellow flavour without overwhelming the fruit. A generous handful of chopped basil and oregano adds herbal notes to this peach burrata salad, along with smaller amounts of dill and thyme, which tone down the acidity. Lemon zest adds hints of citrus in this layered salad. All of the ingredients are whisked in a jar until it emulsifies into a loose, pourable dressing. Then the taste test is done and adjusted with more red chilli flakes, salt and black pepper. This dressing can be stored in the refrigerator for up to two weeks, so it's worth making a double batch.