Peach Burrata Salad with Candied Pecans

My go to summer salad recipe is this Peach Burrata Salad. Fresh peaches are combined with blueberries, green leaves and candied pecans to add texture and crush. The salad is finished with a drizzle of fresh basil pesto and a lemon balsamic dressing.

I'm a fan of adding fruit to salads which add a pop of fruity flavour to a salad, without it becoming too sweet. This easy peach salad is a great sharing salad for 2 or you can serve 1 as a salad main.

When it comes to dressing this salad my favorite peach burrata salad dressing is my own homemade Lemon Balsamic Dressing which works perfectly with the other flavours in this dish. However, feel free to substitute with your own favorite salad dressing.

Peaches are always best enjoyed over the summer months, when they are soft and juicy. Out of season I swap the peaches for slices of fresh tomato.

The candied pecans are really quick to make and add great crunch and texture to the salad. My kids love these candied pecans and I sometimes struggle to get them onto the plate before they've eaten them!

I've kept this salad meat free, but you can add thin slices of prosciutto if you prefer a peach burrata prosciutto salad.

Why you'll love this recipe

• Sweet fresh peaches are perfect over the summer months, and this salad makes the very best of fresh seasonal produce.
• The salad can be prepared and on the table in just 15 minutes.
• A gluten free salad that is suitable for coeliacs or anyone following a gluten free diet.

Recipe ingredients

• Pecans - use whole pecan nuts, or swap for another nut that you enjoy.
• Honey - runny honey works best when candying nuts as it easily coats the nuts before being caramelised in the pan.
• Leaves - use any variety of mixed salad leaves that you enjoy eating, I like to add baby spinach to the mix too.
• Basil - I also mix some finely shredded basil leaves through the salad leaves.
• Pesto - for ease I use a tub of store bought fresh basil pesto. I don't use jarred pesto as I don't think it has the same fresh flavor.
• Peach - use a yellow or white peach, both will work.
• Berries - I add fresh blueberries to the salad for a burst of fresh fruit flavour.
• Burrata cheese - burrata cheese is a delicious fresh Italian cheese that is ball shaped and comes in water to stay fresh. The outer skin of burrata has a texture not dissimilar to mozzarella, but once cut open burrata has a creamy filling that oozes out and coats the salad.
• Salad dressing - I like to drizzle over my homemade Lemon Balsamic Dressing which pairs beautifully with the flavours in this salad.

How to make Peach Burrata Salad

How to candy pecans

• Place the pecans into a bowl, pour over the honey and stir to combine.
• Add the pecans to a small saucepan over medium-high heat. Toast the nuts in the syrup for a couple of minutes to candy them.
• Stir the nuts to keep them moving, they will darken, but you don't want the honey to burn, only caramelise.

• Remove the nuts from the pan onto a sheet of baking parchment. Place in a single layer and separate them out, then set aside to cool completely.

Assemble the Salad

• Place the salad leaves, spinach and basil into a large serving bowl.
• Scatter over the sliced peaches and blueberries.
• Place the burrata in the middle of the bowl and scatter around the candied pecans.
• Drizzle the salad with fresh basil pesto and lemon balsamic dressing. Serve immediately.

Recipe variations

• I've used fresh peaches as they have the perfect flavour when in season, you could also use nectarines.
• Out of season I swap the peaches for slices of fresh tomato.
• If you have the grill on you can grill the peaches, which will add an extra layer of flavour.
• I've candied pecans, but you can swap the pecans for walnuts, hazelnuts of almonds.
• Swap the candied nuts for a mix of pumpkin and sunflower seeds.
• I've used a bag of mixed salad leaves but you could also add some baby spinach or rocket (arugula) to the mix.
• Add other salad vegetables like sliced tomatoes or roasted red peppers.
• Add some slices of prosciutto to the salad.
• If you can't find burrata, slice a ball of good quality buffalo mozzarella cheese onto the salad instead.
• The blueberries add a pop of fruity flavour you could swap for black grapes, blackberries or some pomegranate seeds.

Serving suggestions

This easy salad will serve ⅔ as a side salad along with a main dish, try serving it with some grilled chicken or pork chop. Alternatively add some crusty bread or focaccia and serve 1 as a salad main dish.

Useful hints and tips

1. If you've made the salad dressing any leftover dressing can be stored in the refrigerator for up to 1 week. Just ensure you shake the jar to combine the ingredients before using.
2. When candying pecans do not walk away from the pan or you risk the honey burning.
3. Leave the candied pecans off the salad if serving to anyone with a nut allergy.
4. Check the lemon balsamic dressing is made with a traditional balsamic vinegar so that it is suitable for coliacs or anyone following a gluten free diet. My homemade lemon balsamic dressing is gluten free and I've attached a link here and in the recipe card below.
5. Burrata contains rennet so is not suitable for a vegetarian or plant based diet.
6. Allergy advice: gluten free, egg free, soya free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other main dish salad recipes:

• Smoked Mackerel & Beetroot Salad
• Pear, Walnut & Blue Cheese Salad
• Roast Pumpkin Salad
• Grilled Vegetables with Halloumi & Herb Dressing
• Chicken & Asparagus Salad
• Tomato Basil Bruschetta with Whipped Creme Fraiche

For more recipe ideas, head to my Best Salad Recipes post where you will find links to all my favourite salads in one place.