Peach Stracciatella Salad Recipe

Prepare and macerate figs

Trim stem ends from figs and halve or quarter them depending on size. Place figs in a small bowl. Sprinkle with granulated sugar, add balsamic vinegar and lemon juice, then gently toss to coat. Let sit at room temperature for 20–30 minutes, stirring once halfway so figs release juices and become glossy.

Prepare fruit and greens

Wash and dry salad greens and mustard frills thoroughly; spin or pat dry. Hull and quarter strawberries. Pit peaches, slice into 1/4-inch wedges or 6–8 slices per peach. Roughly chop basil leaves.

Toast almonds (if not pre-toasted)

Warm a small dry skillet over medium heat. Add Marcona almonds and toast, shaking the pan occasionally, until fragrant and lightly golden, about 3–5 minutes. Remove to a plate to cool.

In a small bowl or jar combine white balsamic vinegar, Dijon mustard, honey, sea salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning — add a bit more honey for sweetness or more vinegar for brightness.

In a large bowl, gently toss the salad greens with about half of the dressing to lightly coat. Arrange dressed greens on a serving platter or divide among 4 plates.

Scatter peach slices and strawberry quarters over the greens. Spoon macerated figs and any accumulated syrup over the fruit and greens for flavor and shine.

Tear or gently place pieces of stracciatella cheese across the salad so there are soft creamy pockets throughout.

Sprinkle toasted Marcona almonds over the top for crunch. Add lemon zest and torn basil leaves for aromatic finish. Drizzle any remaining dressing sparingly over the assembled salad, or serve extra on the side.

Serve immediately so the stracciatella remains creamy and the greens stay crisp. This salad is best enjoyed fresh; if preparing ahead, keep components separate (dress greens just before serving and add stracciatella last).