Cookie and Kate · by Kathryne Taylor★ 5.0
Peach and Burrata Salad
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 16%
CARBS 15G24% OF CAL
2G FIBER10G SUGAR3G OTHER
FAT 18G66% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summery salad of fresh peaches and arugula topped with creamy burrata cheese, toasted pistachios, and balsamic vinegar. Light and elegant, it's ideal for warm-weather lunches or as a starter for dinner.
mainmediterraneansaladvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium ripe-but-not-overripe peaches, thinly sliced
- ½ cup baby arugula
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 16%
CARBS 15G24% OF CAL
2G FIBER10G SUGAR3G OTHER
FAT 18G66% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 285mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 137mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.