If you are looking for a salad that truly dazzles both the eyes and the palate, the Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe is an absolute showstopper. This vibrant combination takes the sweet juiciness of ripe peaches and pairs it with the creamy silkiness of burrata cheese, all elevated by the surprising kick of candied jalapenos and the bright, zesty honey lime vinaigrette. It’s a delightful medley of flavors and textures that works beautifully as a light lunch or an elegant starter for any gathering.
Ingredients You’ll Need
These ingredients come together in harmony, each bringing something unique: sweetness from the peaches and honey, creaminess from the burrata, spice from the jalapenos, and an herby punch from the chives. Simple essentials that build complexity and appeal in every bite.
- 2 ripe peaches: Choose peaches that are fragrant and slightly soft for optimal sweetness and juiciness.
- 8 oz burrata or fresh mozzarella: Burrata offers a luscious creaminess; mozzarella can be a substitute but burrata is worth the splurge.
- 5 oz mesclun salad greens: A tender, peppery mix that complements sweetness and creaminess perfectly.
- 1/4 cup fresh chives, minced: Adds a mild onion flavor and lovely green flecks throughout the salad.
- Sprinkle of good quality salt: Use fleur de sel or pink Himalayan salt to enhance flavors without overwhelming them.
- 1/4 cup sugar: Key for making the candied jalapenos, balancing their heat with sweetness.
- 1/4 cup water: The base for simmering jalapenos into a syrupy candy glaze.
- 1 Tbsp lime juice (for candied jalapenos): Adds citrus brightness to the jalapeno syrup for a lively flavor.
- 2 jalapenos, thinly sliced into rounds: Fresh and spicy, they bring the salad its signature kick.
- 1 Tbsp honey: Integral to the honey lime vinaigrette, bringing natural sweetness.
- 1 Tbsp lime juice (for vinaigrette): Provides acidity and balance in the dressing.
- 1 tsp fresh lime zest: Intensifies the citrus notes in the dressing with aromatic oils.
- 1/4 cup extra virgin olive oil: Delivers richness and smooth texture to the vinaigrette.
How to Make Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe
Step 1: Prepare the Candied Jalapenos
Start by gently simmering the sugar, water, lime juice, and thin jalapeno slices in a small saucepan over medium heat. Once the mixture reaches a boil, reduce the heat and let it simmer for about 10 minutes until the jalapenos become tender and infused with a sweet, tangy syrup. This candied jalapeno addition is what truly sets this salad apart, giving a playful balance of heat and sweetness that surprises every time.
Step 2: Make the Honey Lime Vinaigrette
Next, whisk together the honey, lime juice, lime zest, and a pinch of salt and pepper to layer in flavor. Slowly drizzle in the extra virgin olive oil while whisking vigorously until the dressing is fully emulsified and luxuriously smooth. This vinaigrette is a bright, silky coating that ties the entire salad together, offering subtle sweetness and citrus zing on every leaf.
Step 3: Assemble the Salad
Arrange the peach wedges and torn or whole burrata balls over a bed of the fresh mesclun greens on a large platter or individual plates. Drizzle the honey lime vinaigrette generously over the salad to ensure every bite has that luscious coating. Scatter the candied jalapeno slices across the top, then sprinkle with minced chives for an herbal finish. Finally, add a delicate sprinkle of your chosen quality salt to bring out all the flavors harmoniously.
How to Serve Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe
Garnishes
To elevate your Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe even further, consider adding freshly cracked black pepper or a few torn basil leaves for an aromatic touch. Toasted nuts like pistachios or walnuts add crunch, while edible flowers contribute visual charm for special occasions.
Side Dishes
This salad shines brightest when paired with crusty artisan bread or a simple grilled chicken breast for a light but satisfying meal. It also complements seafood dishes beautifully, such as grilled shrimp or seared scallops, balancing richness with fresh acidity.
Creative Ways to Present
Serve this salad on vibrant colored plates to highlight its fresh hues or build it in individual mason jars for a charming, portable presentation. Alternately, create layered bowls with the salad base, burrata dollops, and candied jalapenos to offer guests a visual and flavorful surprise with each forkful.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe, store them in an airtight container in the refrigerator. Keep the vinaigrette separate if possible and add just before serving to keep the greens crisp. Burrata is best enjoyed fresh, so consume within a day or two.
Freezing
This salad is not suitable for freezing due to the fresh greens and delicate burrata cheese. The texture and flavors would suffer greatly. Instead, prepare only what you plan to eat fresh to keep this salad at its best.
Reheating
Since this is a cold salad with fresh ingredients, reheating is not recommended. Instead, enjoy any prepared components like the candied jalapenos cold or at room temperature for the best taste experience.
FAQs
Can I substitute mozzarella for burrata in this recipe?
Absolutely! While burrata provides that ultra-creamy texture that really elevates the salad, fresh mozzarella is a delicious and accessible alternative. Just expect a slightly firmer texture and less creaminess.
How spicy are the candied jalapenos?
The candying process mellows the jalapenos’ heat significantly while adding sweetness, so the spice is gentle and balanced—not overpowering. You can adjust the number of jalapenos to make it milder or bolder to suit your taste.
Can I use other greens instead of mesclun?
Yes! Baby arugula, spinach, or even a spring mix can work nicely. Look for tender greens with a peppery or mild flavor to complement the sweet peaches and creamy burrata.
Is the honey lime vinaigrette sweet or tangy?
It’s a beautifully balanced vinaigrette featuring notes of sweet honey and bright, tangy lime. It’s light and refreshing, designed to enhance the salad without overpowering the other flavors.
How far ahead can I prepare the candied jalapenos?
You can prepare the candied jalapenos up to 3 days in advance and keep them refrigerated in an airtight container. The flavors deepen over time, making them even more delicious when ready to serve.
Final Thoughts
I can’t recommend the Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe enough if you want to wow your guests or treat yourself to a fresh, flavorful salad that sings with complexity. The luscious peaches, creamy burrata, sweet heat from the candied jalapenos, and bright honey lime dressing all come together perfectly to create something truly special. Give it a try—you might just find your new favorite summer salad!
Print
Peach and Burrata Salad with Candied Jalapenos and Honey Lime Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Peach and Burrata Salad featuring juicy ripe peaches, creamy burrata cheese, and a vibrant mix of mesclun greens. This salad is accented with homemade candied jalapeños and a zesty honey lime vinaigrette, creating a perfect balance of sweet, creamy, and spicy flavors in just 25 minutes.
Ingredients
Salad
- 2 ripe peaches, pitted and cut into wedges
- 8 oz burrata or fresh mozzarella (1–2 balls)
- 5 oz mesclun salad greens (1 bag)
- 1/4 cup fresh chives, minced
- Sprinkle of good quality salt such as fleur de sel or pink Himalayan salt
Candied Jalapeños
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbsp lime juice
- 2 jalapeños, thinly sliced into rounds
Honey Lime Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp fresh lime zest, grated
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Candied Jalapeños: In a small saucepan, combine the sugar, water, lime juice, and thinly sliced jalapeño rounds. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and transfer the jalapeños and syrup into an airtight container. Chill until ready to use to allow flavors to meld.
- Honey Lime Vinaigrette: In a small bowl, whisk together honey, lime juice, fresh lime zest, salt, and pepper. Slowly pour in the extra virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly.
- Assemble the Salad: Arrange the peach wedges and burrata (either whole or cut open) over the bed of mesclun salad greens on a serving plate or bowl. Drizzle the prepared honey lime vinaigrette evenly over the salad.
- Garnish and Serve: Sprinkle the minced fresh chives and the candied jalapeño slices across the salad. Finish with a light sprinkle of your chosen quality salt such as fleur de sel or pink Himalayan salt. Serve immediately for the freshest flavor experience.
Notes
- For a milder spice level, remove seeds from jalapeños before candying.
- Burrata can be substituted with fresh mozzarella if unavailable, though the texture will be less creamy.
- This salad is best served immediately to maintain the freshness of the greens and texture of fruit and cheese.
- Leftover candied jalapeños can be stored in the refrigerator for up to 2 weeks and used as a spicy-sweet condiment on various dishes.
- Adjust the amount of honey in the vinaigrette according to your desired sweetness.
