SUMMER SALAD with peach & raspberries


Hi, Semra here…Aylins mom. Anyone who is looking for a refreshing and great tasting recipe for the Fourth of July weekend should consider making this salad. Peaches and raspberries taste great together  Addition of the burrata gives a creamy texture that might make you want to eat the whole bowl. 

I hope you enjoy.

Xx, Semra




5  ounce bag organic arugula (Linked Here)
8  ounce burrata cheese (Linked Here)
1  firm peach sliced (Linked Here)
5  ounce raspberries (Linked Here)
1  lemon zest and juice (Linked Here)
2  scallions sliced (Linked Here)
2  Tbsp extra virgin olive oil (Linked Here)
3  Tbsp balsamic glaze (Linked Here)
2-3 Tbsp pine nuts toasted (Linked Here)
Salt & Pepper to taste (Linked Here)



  • place arugula in a serving platter add scallions, sprinkle lemon zest, S&P 
  • drizzle olive oil and juice of half lemon and gently toss
  • place peach slices over arugula mixture
  • Cut burrata in pieces or tear with your fingers and place them over the arugula, around the peach slices and drizzle olive oil over the cheese 
  • Add raspberries 
  • Drizzle balsamic glaze 
  • Add a little more lemon zest and sprinkle pine nuts and serve. 

If you’re making it ahead hold the S&P until ready to serve and refrigerate. If you can’t find balsamic glaze in a store near you you can make it at home very easily. 

Homemade Balsamic Glaze:
Buy a good quality balsamic vinegar in a price range that’s best for you
2 cups Balsamic vinegar (Linked Here)
1/2 cup Brown Sugar or honey (Linked Here)
Place balsamic vinegar and honey in a small non-reactive pan over a med heat stir until starts to bubble turn the heat down and simmer until it reduced by half, about 20 minutes. After it cooled pour into a bottle and refrigerate. Will keep months.



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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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