This Peaches and Cream Salad with Spicy Pepperoni has got to be the epitome of sweet/spicy magic. We are still sitting smack dab in the middle of stone fruit season and there might be no better way to enjoy sweet summertime peaches than in this perfectly balanced salad. A little sweet (thanks to the peaches), a little spicy (hi pepperoni!) and perfectly accented by the fresh, peppery arugula and cool, creamy burrata – this is one salad that is here to please.
What is Burrata?
If you’ve yet to try burrata, and aren’t totally sure what all of the fuss is about, burrata is essentially balls of fresh mozzarella cheese (Italian cow’s milk cheese) with cream in the centers. The outer layer is solid mozzarella, while the inside is often made of stracciatella (a stretchy buffalo milk cheese) and cream, giving its very unique, soft texture. Yeah. Sounds incredible, right? We like to use it in all kinds of applications, but perhaps none is more beloved in Kitchen Little HQ than a simple salad
There may very well be a nearly infinite number of summery, peach-filled caprese salads floating around on the Internet at this point – just caprese ad nauseum. And peaches and burrata, the dynamic duo that they are, are definitely having a moment right now. But this combination is so wonderful, and just different enough, that we couldn’t not share it, you know? That spicy/sweet magic speaks for itself, ad infinitum and beyond …
Peaches & Cream Salad with Spicy Pepperoni
The perfect late summer recipe, this Peaches & Cream Salad with Spicy Pepperoni combines juicy sweet peaches, creamy burrata, and some quick-crisped spicy pepperoni, making what has quickly become one of the most requested dishes to come out of Kitchen Little. Â
Ingredients
1 cup sliced spicy pepperoni rounds (amount doesn’t have to be exact)
2 balls of fresh burrata cheese
2 ripe peaches, any color, sliced
2 cups baby arugula
Olive oil
Balsamic Vinegar
Salt and pepper, to taste
Instructions
Place a medium skillet over medium heat, and add the pepperoni. Cook until it has crisped and darkened just a bit; about 5 minutes.
Meanwhile, arrange the peach slices on a large platter and place bits of torn burrata all around, arranging things how you like. Scatter the fried pepperoni around, allowing the spicy drippings from the pan to drizzle down onto the peaches and burrata. Add some arugula to the mix, just sprinkling it down haphazardly over everything, and then drizzle with a little olive oil and balsamic. Season with salt and pepper to taste.Â
