Peach Salad

This Peach Salad is an easy to make summer go-to salad filled with fresh and sweet peaches, quinoa, fragrant basil, red onion, fresh burrata and an irresistible cherry tomato vinaigrette dressing. It's fresh and fruity and perfect side dish or main!

Course Salad

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 270kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cherry Tomato Vinaigrette

1 1/2 cups cherry tomatoes
3 Tbsp. olive oil, divided
2 Tbsp. shallot, minced
1 Tbsp. white wine vinegar or champagne vinegar
1 Tbsp. honey
2 cloves garlic, minced
salt and black pepper, to taste

Peach Salad

1 1/2 cups cooked and cooled quinoa*
3-4 small peaches, diced
1/2 cup red onion, diced
1/2 heaping cup fresh basil, gently torn or chopped
burrata or mini mozzarella cheese balls

US Customary - Metric

Instructions

Make the vinaigrette first. Cut half of the cherry tomatoes in half. Heat 1 Tbsp. olive oil over medium heat in a saute pan and add the shallots, cook for about 30 seconds - 1 minute.
1 1/2 cups cherry tomatoes, 3 Tbsp. olive oil, divided, 2 Tbsp. shallot, minced, 1 Tbsp. white wine vinegar or champagne vinegar, 1 Tbsp. honey, 2 cloves garlic, minced, salt and black pepper, to taste
Toss in all of the tomatoes and cook for ~5 minutes, stirring occasionally until you notice the skins begin to blister. You can use the back of a spoon to gently press down on the tomatoes to release some of their juices. Then add in the remaining olive oil, vinegar, honey, garlic, salt and pepper. Cook for another 1-2 minutes, then remove from heat and allow to cool.
In a salad bowl, combine the cooked quinoa, diced peaches, onion and fresh basil. Add the cherry tomato vinaigrette and toss to combine. Chill and then enjoy with fresh burrata or mozzarella cheese balls on top. (You can also keep the vinaigrette dressing on the side and chill everything separately if making for meal prep or making a day in advance).
1 1/2 cups cooked and cooled quinoa*, 3-4 small peaches, diced, 1/2 cup red onion, diced, 1/2 heaping cup fresh basil, gently torn or chopped, burrata or mini mozzarella cheese balls

Video

Notes

Cherry tomato vinaigrette dressing was inspired by Bon Appetit.
1/2 cup uncooked quinoa will yield 1 1/2 cups cooked quinoa. Follow package directions for cooking.
Storage: keep in an air-tight container in the fridge for up to 3-5 days. I recommend to keep the dressing and cheese on the side until ready to enjoy.
You can enjoy the salad right away but I usually like to chill it for just a bit before digging in!

Nutrition