Salad Featuring Fresh Peaches and Silky Burrata Cheese
**Peach and Burrata Salad**
This summer delight is as delicious as it appears! I suspected that my Burrata with Tomatoes and Basil would work wonderfully with peaches instead of tomatoes, and indeed, it’s fantastic. I highly recommend it.
The recipe showcases sliced peaches, fresh arugula and basil, rich burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a lively sweet-and-savory mix that you can present as a salad or as an appetizer.
I adore fresh, straightforward summer recipes like this because they seem and taste gourmet while requiring no cooking whatsoever. This gorgeous recipe is ready in just 15 minutes!
**Serving Suggestions**
This peach salad pairs nicely with other fresh summer dishes and enhances grilled mains. Enjoy it alongside veggie burgers or grilled pizzas, pesto pasta, and grilled corn. It would be delightful with a glass of crisp white wine or rosé.
Please share how your recipe turns out in the comments! I love hearing from you and hope this one turns into a dish you anticipate each summer.
**Peach and Burrata Salad**
This summer peach salad is garnished with fresh arugula, basil, pistachios, and balsamic vinegar. Burrata cheese offers the perfect creamy touch. Recipe serves 4 salad portions or 6 appetizer portions.
**Instructions**
1. In a shallow serving bowl, mix the peaches, arugula, and basil. Drizzle in 1 tablespoon of olive oil and 1 teaspoon of vinegar, and stir to combine all ingredients.
2. Carefully tear open each ball of burrata and place them in the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Top the dish with the pistachios, some reserved basil leaves, and a pinch of black pepper. If desired, add a sprinkle of flaky salt over the cheese.
3. Serve with crostini or crusty bread on the side, if desired. This dish is best enjoyed the day it’s prepared, but leftovers can be stored in the refrigerator for several days, covered.
**Notes**
*Change it up:* This dish would also be fantastic with slices of fresh mozzarella or smaller mozzarella balls if burrata isn’t available.
**Nutrition**
The information provided is an estimate from an online nutrition calculator. It should not be viewed as a replacement for professional nutritionist advice. See our complete nutrition disclosure here.
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A Comprehensive Tutorial for Preparing Bread Crumbs
These small homemade bread crumbs can greatly enhance your dish! They provide the ideal crunchy finishing detail on casseroles, salads, and more. Follow this recipe to create classic golden bread crumbs, or include the optional spices, and your kitchen will be filled with the aroma of the finest Italian eatery.
This easy recipe is much more delicious than store-bought varieties and lasts well for several months. Use any bread you prefer, whether it’s your favorite crunchy sourdough or whole wheat sandwich bread. If you have extra bread that’s getting stale, convert it into bread crumbs to preserve it for future use!
Bread Crumb Tips
You’ll discover a concise instructional video and the complete recipe below. Here’s how to make the ultimate bread crumbs!
Crush bread into crumbs using your food processor or blender. Yes, a blender can work too! Fresh or slightly stale bread is suitable. Process until the bread is crushed into the finest pieces—if uncertain, continue processing longer.
Butter is significantly more effective than olive oil. My bread crumbs stuck together much more when using olive oil, and the olive oil crumbs became soft over time after cooking, while the buttered crumbs remained delightfully crisp.
Incorporate the bread crumbs at the appropriate moment. Melt the butter in the pan and wait for the foam to diminish, then check the temperature by dropping in a few bread crumbs. If they sizzle upon contact, the butter is hot enough to toast the crumbs.
Spread the freshly cooked bread crumbs on a plate to cool. This halts the cooking process before they burn and allows them some space to remain crispy.
Note: Numerous recipes advise purposely drying your bread before use. I successfully made bread crumbs with sandwich bread fresh from the store, so this step is unnecessary unless your bread is particularly moist or soft.
Uses for Bread Crumbs
These tasty bread crumbs would serve as an excellent breading, naturally. Alternatively, use them as a crunchy topping on casseroles and gratins, such as my Better Broccoli Casserole and Creamy Roasted Brussels Sprout and Quinoa Gratin.
Think of these bread crumbs when you want to add a crisp element to pasta dishes, including mac and cheese. They’re also ideal for salads, providing a lighter substitute for croutons. Use them on my Caesar Salad or Lemony Kale Salad.
If you enjoy being flexible with your meals, here are some ingredients that particularly benefit from a sprinkle of golden bread crumbs:
– Arugula
– Asparagus
– Brussels sprouts
– Cauliflower
– Cheese: goat, Parmesan, pecorino
– Fennel
– Green beans
– Kale
– Lentils
– Mushrooms
– Pistachios
– Parsley
– Pesto
– Tomatoes
– Zucchini
Bread Crumbs Recipe
These toasted, golden bread crumbs are the ideal finishing touch! They taste significantly better than store-bought varieties. If your recipe requires seasoned bread crumbs, remember to add the optional seasonings or keep them unseasoned for greater versatility. The recipe yields about 1 ¼ cups and stores well for several months.
Instructions:
1. To create the breadcrumbs: Tear your bread into 2-inch pieces and place them in a food processor or blender. If desired, include the garlic powder, oregano, and red pepper flakes. Process until the bread has crumbled into very small bits. If uncertain, process longer!
2. Place a large plate nearby for later. In a large stainless steel or cast iron skillet over medium heat, melt the butter until the foam is almost gone, swirling the pan occasionally for even distribution. Check to ensure the pan is sufficiently hot by dropping in a few bread crumbs—if they sizzle upon impact, it’s ready.
3. Add the bread crumbs. Increase the heat to medium-high and cook for roughly 3 to 5 minutes, stirring continuously and breaking up any clumps as you go, until the crumbs are getting crispy and turning deep golden in spots.
4. Move the bread crumbs to the plate and spread them in a uniform layer to cool. The crumbs will become even crisper as they cool. Season with salt to taste before use. Once entirely cooled, transfer any leftovers to a storage bag, gently squeeze out any excess air, and seal. Store bread crumbs at room temperature for up to 3 months (inspect and taste before use to ensure quality).
Notes:
*Types of bread: Use sourdough, baguettes, or sandwich bread (regular or whole wheat).
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