This salad is like taking a big bite of a summer you never want to end. It’s so so so good.
This recipe has it all: ripe, juicy peaches, creamy burrata, toasted bread cubes, bacon and a white balsamic dressing that is everything light and bright you want in a summer salad. White balsamic and I are having a moment this year. I’ve made tons of salads with white balsamic vinaigrettes, which pairs so well with any kind of sweet-savory salad with fruit (another thing I’m loving this year) and is perfect with chicken.
Okay but let’s talk about burrata…something I’ve been having a quite personal moment with for some time. I first had it almost 10 years ago at an Italian restaurant in San Diego and my life was forever changed at that moment. It was a high I kept chasing and chasing. Luckily, the buzz never wears off with burrata.
Have I told you about how obsessed one of my best friends is with my homemade croutons? It’s something she consistently asks for whenever I ask her what she wants me to cook for her, and I’m pretty sure I could just make that and she wouldn’t need anything else. I usually fry them in a mixture of butter, olive oil and garlic, but these croutons are cooked in BACON FAT…the most glorious of all animal fats. Okay, maybe tied with chicken fat, but whatever we’re not talking about that right now.
If your peaches aren’t super ripe, you can leave them in a warm spot for a few hours and up to a few days, until you smell, well, peaches. Just keep your eye on them because they can go bad quickly if they’re in the heat too long. This salad will serve two generously and four as a starter. Add some chicken, shrimp or fish to make it a dinner salad!
How is it August already?! Let’s live it up while we can with allllll the peaches and tomatoes.
The most summery of salads: juicy, ripe peaches, cherry tomatoes, bacon, burrata and a white balsamic vinaigrette!
- 4 to 5 slices thick-cut bacon, diced
- 8 ounces (about 3 cups) sourdough bread, cut into 1-inch cubes
- 2 fresh, ripe peaches, thinly sliced
- 4 ounces cherry tomatoes, halved
- 2 heads of fresh lettuce (I used 1 butterhead and 1 red leaf), cored and leaves removed
- 8 ounces fresh burrata, drained
- 10 to 12 large basil leaves, torn into bite-sized pieces
- 1/2 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon smooth Dijon mustard
- 1/2 teaspoon coarse-ground mustard (this is my favorite)
- 2 garlic cloves, finely minced and mashed to a paste
- 1/2 teaspoon red pepper flakes, or to taste
- Kosher salt and freshly ground black pepper, to taste
- In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate and reserve the bacon fat. Add the sourdough bread cubes to the skillet and cook, stirring frequently, until crisp and lightly golden brown. Season with kosher salt and freshly ground black pepper to taste. Set aside to cool.
- To make the dressing: Combine all of the ingredients in a small mixing bowl until emulsified. Season to taste with salt and pepper.
- To assemble the salad: Lay the lettuce leaves out on a large plate or platter. Add the bacon, bread cubes, sliced peaches, cherry tomatoes, burrata and basil leaves. Drizzle with a little dressing and serve the remaining dressing on the side.