Opening the recipe box…
Greatest plates · Salad
Peach and Burrata Salad
Ripe peach with torn burrata, rocket, basil and pistachios, finished with balsamic.
Serves 4Prep 15 minSalad
Containsdairy · gluten · nuts
Inspired by a recipe from Cookie and Kate ↗
Protein 16%Carbs 18%Fat 66%
About 270 kcal a serve — 11 g protein, 12 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Dress the peaches
Mix allIn a shallow serving bowl, combine the sliced peaches, arugula and basil with the fine salt. Add 1 tablespoon of the olive oil and 1 teaspoon of the balsamic vinegar, and stir gently to combine all of the ingredients.
In the bowlCombine →
Nestle the burrata
On topGently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
In the bowlNestle →
Garnish
GarnishSprinkle the chopped pistachios all over the dish, followed by some reserved basil leaves and a sprinkle of freshly ground black pepper. Add a pinch of flaky salt over the cheese, if using.
In the bowlScatter →
Serve
Serve immediately with crostini or crusty bread on the side, if using. This dish is best the day it's made.
On the plateServe →
Cook's noteUse ripe-but-not-overripe peaches so they hold their shape; if you can't find burrata, fresh mozzarella or small mozzarella balls work well.
Estimated per serve
270 kcal · 11 g protein · 12 g carbs · 20 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeFennel, Apple and Rocket Salad with Chicken and Walnuts
Mediterranean · Salad
Garlicky Mushrooms and Greens with Prawns and Pine Nuts
Mediterranean · Salad
Mediterranean · Salad
Mediterranean · Salad