Peach and Burrata Salad

This recipe is simply designed so that we can enjoy summer’s wonderful
bounty. Baking the peaches with our Ancho Chile & Tamarind Sauce gives just
enough zest and subtle smoky spice to highlight the juicy sweetness of
summer peaches. And voila! You have yourself the perfect summer salad.


  1. Preheat oven to 350°F. Spread 1 tablespoon of SALSAOLOGY Ancho Chile & Tamarind Sauce on each peach halve. Place in a baking pan and bake in oven until peaches are tender, approximately 20-25 minutes.
  2. In a bowl, combine baby arugula with olive oil and season with salt. Transfer arugula salad to a serving plate, arrange roasted peaches on top and spread out Burrata cheese pieces throughout the salad. If desired, drizzle additional sauce over completed salad and serve.

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