Fresh rosé burrito salad recipe

This pink salad is full of flavor and texture and has become one of my summer salads! It’s perfect for summer meals or fresh summer side dishes.

I have been repeating this fresh peach salad since peaches entered season this year. You know I like our salad recipes, but This peach and burrito salad quickly became a summer saladso much so that I beg you to stop what you are doing and get fresh peaches right away so you can do it!

It has everything you need: fresh, sweet peaches, creamy hair cheese, Zippy dressing, summer herbs and butter roasted nuts for some brittleness. I’m obsessed with it and think you will, too. Enjoy a summer dinner or enjoy next time with grilled chicken, marinated pork chops or grilled steak!

Key Ingredients

• peach: This is a salad made during peach season. We want sweet peaches that still maintain a strong flavor. Peaches are slightly better in the salad. Nectarines or fresh apricots are also good alternatives. If you have some peaches left, use them to make this perfect peach or my vanilla peach muffin in the morning.
• Burrata: Peach and burritos are one of my favorite combinations, but you can swap burritos for homemade labneh, iotica, thipped ricotta or whipped feta. Indeed, anything with cream will do it. If you do use burrata, you need a more typical creamy texture, which needs to be closer to room temperature, rather than directly with the refrigerator. There was 30 minutes on the counter to fix the problem (because the salad took about 20 minutes, I pulled the cheese out 10 minutes before starting).
• Basil and parsley: Like my favorite summer recipes, we are busy with fresh herbs. Use a variety of basils (Genovese, Thai, Opal, etc.) and then for parsley, I prefer the texture of flat leaves.
• onion: I like sweet onions that are sliced with peaches (think Walla or Vidalia). Since they sit in the seasoning, they soften and have a very good sweetness with the fruit.
• Matsuko: You can’t beat buttery, toasted pine nuts, but I know they can be expensive, so feel free to substitute other things like sliced almonds, chopped pecans, or even sunflower seeds.
• Vinegar, lemon and olive oil: I love the taste of champagne vinegar (Prosecco vinegar is also very good). If you don’t have that, try using rice wine vinegar. For lemons, it is best to be fresh. Any high-quality olive oil will work here.
• Salt, sugar and pepper: We use salt and sugar in the seasoning to marinate the peaches. They both struggled to absorb the flavor of peaches and salads. You don’t need a lot, but they are a powerful combination. I prefer fresh black pepper, but use what you have.
• Balsamic glaze: This is our last step. A quick drizzle drizzle with a thick sweet balsamic glaze really takes this salad to the next level. You can usually find balsamic glaze in the condiment aisles in most grocery stores. It is sweeter and thicker than regular balm. If you can’t find anything, you can do it (I provide the tips below the recipe) or use a high-quality balsamic vinegar from Modena, Italy, which is usually thicker and sweet by default.