If you’re looking for the perfect summer salad, this is it. Crispy potatoes, sweet juicy peaches, creamy burrata, and arugula come together with a tangy balsamic dressing for the perfect sweet and savory combo! Make this for your next gathering, it will be a big hit! 🍑
SERVING SIZE: 4
THE RECIPE:
Preheat oven to 400°F.
Toss the baby potatoes with a little olive oil, salt, and chili powder. Spread onto a baking sheet and roast for 20–25 minutes, or until golden and crispy.
While the potatoes are roasting, slice the peaches and chop the basil.
To make the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and lemon juice in a small bowl until combined.
Add the arugula to a large serving bowl or platter. Layer on the roasted potatoes, sliced peaches, burrata, and fresh basil.
Drizzle the dressing over the top and serve immediately.
Enjoy this fresh and sweet summer salad!
Roasted Potato & Peach Summer Salad Side Dish
Ingredients
- 10 oz baby potatoes halved or quartered
- 3-4 cups arugula
- 2 ripe peaches sliced
- 4 oz burrata
- handful of fresh basil chopped
- olive oil
- salt
- chili powder
For The Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- juice of ½ lemon
Instructions
- Preheat oven to 400°F.
- Toss the baby potatoes with a little olive oil, salt, and chili powder. Spread onto a baking sheet and roast for 20–25 minutes, or until golden and crispy.
- While the potatoes are roasting, slice the peaches and chop the basil.
- To make the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and lemon juice in a small bowl until combined.
- Add the arugula to a large serving bowl or platter. Layer on the roasted potatoes, sliced peaches, burrata, and fresh basil.
- Drizzle the dressing over the top and serve immediately.
- Enjoy this fresh and sweet summer salad!
