Sweet peaches, tart and tangy blackberries, fresh mint, basil, and parsley are tossed together with a tangy-sweet vinaigrette over creamy burrata to create the summer salad that I can’t stop eating.


Peach Fruit Salad
This salad is beyond simple to make, yet it delivers amazing flavors. I started adding mint to my morning breakfast bowls a couple of months ago, and I’ve been obsessed with the combination ever since. And yes, I know, I haven’t shut up about it yet.
The fruit salad is pretty darn awesome on its own, tossed with plenty of fresh herbs and drizzled with the white balsamic vinaigrette that everyone loves so much. And while the burrata in this salad is technically optional, I found it to be the highlight for me.


Peach Burrata Salad
I typically buy the smaller 2-ounce balls of burrata and use one for each portion of this salad. If those can’t be found, a larger size burrata can be used and divided for multiple servings.
When you’re ready to serve the salad, place a portion of burrata on a plate and break it apart. Top generously with the peach blackberry salad and sprinkle with additional herbs, if desired.
I’m not even embarrassed to admit that I devoured a ridiculous portion of this salad the day I made it, and then proceeded to eat it again for the next two days. I didn’t even share it with my family the first time I made it.


If you’re lucky enough to have an abundance of peaches at your fingertips, here are a few more delicious ways to use them. Tender buttery peach coffee cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping. Perfect with a cup of coffee, tea, or a glass of milk, this is the dreamiest coffeecake ever for summertime.
Sweet yellow peaches are tossed with fresh greens and basil, then topped with mozzarella and prosciutto before being drizzled with a balsamic glaze to make this peach caprese salad.
Juicy fresh peaches are matched up with spicy jalapenos, fragrant red onions, fresh cilantro, and zesty lime in this utterly irresistible peach salsa. I guarantee you can’t stop at one bite of this beautiful dip.


Servings: 4
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Combine the peaches and blackberries in a medium-sized bowl. Drizzle with balsamic vinaigrette. Stir gently to coat. Sprinkle with basil, mint, and parsley. Toss once more. Serve immediately, or refrigerate until ready to serve.
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If desired, when ready to serve, place burrata on a plate and break it apart. Top with fruit salad and additional herbs.
I typically buy the smaller 2-ounce balls of burrata and use one for each portion of this salad. If those can’t be found, a larger size burrata can be used and divided for multiple servings.
Calories: 108kcal · Carbohydrates: 25g · Protein: 3g · Fat: 1g · Saturated Fat: 0.04g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 0.1g · Sodium: 96mg · Potassium: 343mg · Fiber: 7g · Sugar: 18g · Vitamin A: 798IU · Vitamin C: 25mg · Calcium: 39mg · Iron: 1mg


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