Is Giada De Laurentiis’ Peach & Burrata Salad as Good as It Sounds? I Tried It to Find Out.

There’s a certain point during summer that I abandon my oven completely. It’s not because I don’t want to cook — it’s because once my oven is on, my kitchen becomes uninhabitable. Luckily, this usually happens around the same time I lose interest in hot foods completely, instead favoring raw vegetable salads, cold noodles, and a brain-numbing amount of fruit Popsicles. 

So when I saw Giada De Laurentiis’ gorgeous peach and cherry salad with burrata, which she calls the “definition of summer,” I had a sneaking suspicion it was going to fit seamlessly into my dog days of July rotation. I set out in search of the ripest peaches and cherries I could find so I could try it.

It’s easiest to build this salad in a large bowl. In it, combine ripe yellow peaches that have been cut into wedges, halved and pitted cherries, freshly chopped basil, freshly chopped mint, extra-virgin olive oil, and good-quality balsamic vinegar. Season with kosher salt and a pinch of chili flakes. Stir this mixture together well, then let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to two hours (this will really let the flavors mingle). 

Now the fun begins: Grill some bread. Heat a grill pan over medium-high heat. Brush slices of rustic Italian bread (baguette works too!) with olive oil. Grill the bread until lightly charred on both sides, about 5 minutes total.

To serve, spoon the salad onto a serving plate and top with torn burrata. Garnish the salad with a sprinkle of flaky sea salt, a drizzle of olive oil and balsamic vinegar, and more fresh herbs.

This salad is giving another one of my summer faves — watermelon with feta and mint — a run for its money. Tangy, creamy, sweet, salty, and a little spicy, it hits all the flavor marks, and it’s beautiful to boot! After marinating, the fruit becomes super juicy and flavorful. Even my early summer not-so-sweet peaches tasted perfectly ripe after hanging out in the dressing for a little bit. All the ingredients and flavors work together in harmony to create a dish that’s at once rich and light. 

Paired with grilled bread, this salad makes for a perfect appetizer, side to grilled chicken or steak, or light dinner. Peak cherry and peach season is relatively short, so keep an eye out for these fruits at your farmers markets and grocery stores and grab them while you can.

1. Patience is key. Marinating the salad is mission critical for developing all the lovely flavors that make it so delicious. You only need 30 minutes (at least) to take the salad from good to great, so make sure you figure in this time when starting the recipe.
2. Assemble the salad right before serving. The fruit and herb mixture benefits from a rest at room temperature, but burrata is best added right before serving so it doesn’t release too much liquid. Add the cheese and some freshly torn herbs right before serving, along with a drizzle of olive oil and balsamic vinegar for good measure.
3. Toast your bread in a hot skillet as a backup. The smoky char that the baguette takes on over grill grates or in a grill pan can’t be replicated in a skillet, but if you don’t plan on throwing anything else on the grill, it’s probably not worth firing it up. Pan-toast some slices in a cast iron skillet in a pinch.