Roasted Potato & Peach Summer Salad Side Dish
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!
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!
Tried this recipe?Let us know how it was!