Posts in Twist on the Classic
Peach, Mint and Burrata Salad with Sumac Balsamic Glaze

Today I’m sharing Peach, Mint and Burrata Salad with Sumac Balsamic Glaze.

Peach, Mint and Burrata Salad with Sumac Balsamic Glaze

When we were dating, my husband told me one day he was bringing over some special peaches from his parents’ house. I went out and bought some arugula and burrata before he made it over and whipped up this salad. It was pretty early into our relationship, and the story I tell myself is that he fell in love with me over this salad. It may or may not be true, but I’d say the combination of slightly bitter greens, fresh mint, sweet peaches and tart sumac balsamic glaze is enough to make any heart swoon.

Peach, Mint and Burrata Salad with Sumac Balsamic Glaze
Peach, Mint and Burrata Salad with Sumac Balsamic Glaze

This recipe is incredibly easy. SERIOUSLY. The only real prep work involved is washing the produce, slicing the peaches and making the balsamic glaze. If you’re looking for a fuss-free way to impress your family, friends or future soul mate, then look no further. It’s so simple, I’ll probably make this salad every time I see some tasty peaches at the market.

I hope you give this recipe a try! If you do, don’t forget to put it in the comments and tag @omayahatassi and #omayahcooks on Instagram. I love to see your creations!

Peach, Mint and Burrata Salad with Sumac Balsamic Glaze
Peach, Mint and Burrata Salad with Sumac Balsamic Glaze
 

Peach, Mint and Burrata Salad with Sumac Balsamic Glaze


Sweet, in-season peaches pair perfectly bitter arugula, fresh mint and tart sumac balsamic glaze. Store leftover balsamic glaze in the fridge and use it on sandwhiches, salads and marinades throughout the week.

Serves: 4Name of image (title of post is fine)
Prep time: 10 minutes
Cook time: 10 minutes  

Ingredients:

    1 c balsamic vinegar
    1 Tbsp honey
    2 tsp sumac
    2 c baby arugula
    2-3 ripe peaches, sliced
    2 Tbsp fresh mint leaves
    1 ball burrata cheese

Instructions:
  1. Add balsamic vinegar and honey to a small saucepan. Bring to a boil over high, reduce heat and simmer until the glaze coats the back of a spoon, about 10-15 minutes. Remove from heat, add sumac and allow to cool. Store in an air-tight container in the fridge up to 1 week.
  2. When ready to serve, add arugula to a platter, scatter mint and peaches and add burrata. Drizzle with sumac balsamic glaze and serve immediately.