- Peaches or stone fruit of your preference (I had an extra Pluot that I added)
- Chopped Mint
- Chopped Basil
- Toasted Pistachios broken into little pieces
- Della Pace Extra Virgin Olive Oil
- White Balsamic Vinegar
- Salt & Pepper to taste
- Chop your mint and basil. Set aside.
- Slice your peaches into wedges. I think the wedges act as better "vessels" to capture the ingredients v. diced.
- Toast the pistachios. They burn easily, don't overcook them! Once done, take the bottom of a heavy cup and smash them into little pieces. Set aside.
- Layer sliced peaches down first.
- Add burrata. Depending on the size of your salad you might need to slice it up and spread it around the peaches.
- Sprinkle mint & basil, generously!
- Drizzle with Della Pace extra virgin olive oil and white balsamic vinegar.
- Sprinkle toasted pistachios.
- Salt and pepper to taste.
The peaches this year are some of the best I can remember. They're juicy, sweet, and high in fiber, vitamins, and minerals. They also contain beneficial plant compounds like antioxidants, which can help protect your body from aging and disease.
I've been experimenting with ways to enjoy my new favorite fruit and decided to create a salad inspired by traditional summer go-to's like Watermelon & Feta or Caprese. Behold: Peaches & burrata with pistachios, mint and basil! This combination is the perfect amount of sweet and creamy, the freshness of mint and basil is a nice surprise on the palette, plus the added crunch and nuttiness of toasted pistachios has made this a family favorite.