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Late Summer Harvest Salad with Burrata, Heirloom Tomatoes, Peaches, Figs, and a Honey Rosemary White Balsamic Reduction Recipe

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4.3 from 6 reviews

A vibrant late summer harvest salad featuring creamy burrata, fresh seasonal fruits and tomatoes, and a sweet honey rosemary white balsamic reduction. This refreshing and elegant salad balances savory and sweet flavors, perfect for a light lunch or appetizer.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Honey Rosemary White Balsamic Reduction

  • 1/2 cup white vinegar
  • 1/4 cup honey (or substitute agave)
  • 1 sprig fresh rosemary

Salad

  • 4 balls of burrata
  • 2 heirloom tomatoes, sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 peaches, sliced
  • 1/2 cup black grapes, halved
  • 8 figs, quartered
  • handful of fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • flakey salt, to garnish

Instructions

  1. Prepare the Honey Rosemary White Balsamic Reduction: In a small saucepan, combine white vinegar, honey (or agave), and the sprig of fresh rosemary. Whisk gently to combine the ingredients evenly.
  2. Simmer the Reduction: Place the saucepan over medium heat and bring the mixture to a simmer. Allow it to simmer gently for 10 to 15 minutes, stirring occasionally, until the liquid reduces to about one-quarter of the original volume. The reduction should thicken enough to coat the back of a spoon. Once done, strain the mixture into a small dish to remove the rosemary sprig and set aside.
  3. Arrange the Burrata: Gently break open each burrata ball to expose the creamy interior and arrange them elegantly on a large shallow bowl or serving platter.
  4. Add the Fresh Produce: Artfully layer the sliced heirloom tomatoes followed by peaches, quartered figs, halved black grapes, halved cherry tomatoes, and fresh basil leaves around and on top of the burrata for a colorful and inviting presentation.
  5. Dress the Salad: Drizzle the extra virgin olive oil and the prepared balsamic reduction evenly over the salad components to bring all the flavors together.
  6. Finish and Serve: Sprinkle flakey salt lightly over the salad to enhance the flavors. Serve immediately and enjoy this fresh, seasonal delight.

Notes

  • The balsamic reduction can be made in advance and stored in the refrigerator for up to a week.
  • Substitute agave for honey if you prefer a vegan option or need a different sweetener.
  • Use flakey sea salt for the best texture and flavor contrast.
  • You can add toasted nuts like walnuts or pecans for extra crunch, if desired.
  • Ensure burrata is fresh for the most creamy texture and bright flavor.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/late-summer-harvest-salad-with-burrata-heirloom-tomatoes-peaches-figs-and-a-honey-rosemary-white-balsamic-reduction-recipe/