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Whole Foods Smoked Mozzarella Pasta Salad with Creamy Parmesan Sauce

By 20 Comments

This is a recipe for Whole Foods Smoked Mozzarella Pasta Salad that you find in their take-out food section. With creamy parmesan sauce and fresh spinach, this is a unique and hearty pasta salad that can be made in advance.

Whole foods smoked mozzarella pasta salad with spinach

This post was first published August of 2018 and updated October 2021 with new step by step instructions and photos.

What You Can Expect From This Recipe

Most pasta salads conjure up images of elbow macaroni salad covered in a traditional thick overly mayonnais-ed sauce. Believe me, I love these types of pasta salads, but if you’re like me, you’re always looking for something a bit more exciting.

A homemade pasta salad that’s new and interesting to bring to the next potluck or serve at your next back yard bbq. A make-ahead pasta salad that’s served cold.

Something that travels well. Something that will spark a conversation.

After all, pasta is delicious and a pasta salad can be outstanding.

This salad uses penne pasta and the creamy Parmesan sauce is addictive with flavor. And this is a pasta salad with fresh spinach.

This Whole Foods Smoked Mozzarella Pasta Salad, completely reinvents the classic in a way that will have pot-luckers clamoring for seconds and asking for the recipe.

So What’s Different About This Penne Pasta Salad?

  • To start with…Perfect little cubes of smoked mozzarella. This is where you get to practice your knife skills. Cut each little cube of cheese as close to the same size as you can. And make them small cubes. You don’t want to those cubes of cheese to overwhelm, but blend in with the other ingredients in each and every bite.
  • Penne pasta. Penne pasta is great for a pasta salad. Not only does the tube shape soak up the sauce, it’s sturdy enough to stand up to the thickest and creamiest dressing.
  • The Parmesan Dressing: A beautiful combination of grated Parmesan cheese, mayo and white wine vinegar.
  • A pasta salad with Spinach and chopped roasted red bell pepper brings color and excitement to finish the salad.

Ingredients You’ll Need

Ingredients to make penne pasta salad with smoked mozzarella
  • Fresh Spinach
  • Grated Parmesan Cheese: You’ll need Parmesan for both the parmesan sauce and the pasta salad.
  • Roasted Red Bell Pepper: Purchase jarred roasted pepper or make things super easy and pick up a roasted red bell pepper from the olive bar.
  • Penne Pasta
  • Mayonnaise
  • Smoked Mozzarella Cheese: Buy a good quality smoked mozzarella, like Belgioioso Smoked Mozzarella. With a light brown color on the outside and milky texture and flavor inside. The hickory smoked flavor of this cheese is delicious and not too overwhelming.
  • White Vinegar: Vinegar is an acid which will brighten and flavors and add a tang to the dressing.
  • Parsley
  • Garlic
  • Spices: Chile Powder, Salt and Pepper

Ingredient Swaps and Substitutions

  • Pasta: Use any sturdy pasta shape for this recipe A good substitute would be cavatappi, fusilli, rotini or elbow macaroni.
  • Vinegar: White wine vinegar, champagne vinegar or even apple cider vinegar will work in this recipe. Just avoid a red vinegar as it will add color.
  • Chile Powder: I use a New Mexico red chile powder for most recipes in my kitchen. If you don’t have access to New Mexico powder, use ancho chile powder or cayenne.
  • Smoked Mozzarella Cheese: Smoked Mozzarella can be hard to find. A good substitute is smoked gouda.
  • Roasted Red Bell Pepper: If you simply can’t find roasted red bell pepper, slow roast cherry tomatoes, like I did for this Pasta with Slow Roasted Tomatoes.

How To Make Whole Foods Smoked Mozzarella Pasta Salad

How to make dressing for smoked mozzarella pasta.
  1. Step 1: Make The Dressing: Add the ingredients to make the pasta dressing to a blender or food processor. Those ingredients are Parmesan cheese, parsley, mayo, vinegar, garlic and red chile powder, salt and pepper.
Blender dressing for whole foods penne pasta salad.
  1. Step 2: Blend until smooth. Process the mixture until you have a creamy consistency and everything is well blended. You can also use a food processor for this. And by the way, this makes a great salad dressing.
Cooking penne pasta for pasta salad.
  1. Step 3: Cook the pasta according to package instructions. Drain the pasta reserving ½ cup of the cooked pasta water. Run cold water over the draining pasta to cool it down. You want the pasta cool enough so that when you add the smoked mozzarella, it won’t melt the cheese.
Adding vegetables to cooked penne pasta.
  1. Step 4: Combine Veggies and Pasta: Place the cooked penne pasta into a large mixing bowl. Add the spinach and roasted red bell pepper.
Adding cheese to cooked penne pasta to make pasta salad.
  1. Step 5: Mix Ingredients: Add the smoked mozzarella and Parmesan cheese.
Adding dressing to penne pasta salad.
  1. Step 6: Add The Sauce: Pour the sauce over the bowl of pasta and the vegetables.
Mixing all ingredients to make whole foods smoked mozzarella pasta
  1. Step 7: Gently Mix. Using a large spoon, gently turn the ingredients so the sauce will coat the pasta and the vegetables.

FAQ’s

How Can I Keep The Cheese From Melting Into Hot Pasta?

Make sure the pasta has cooled to room temperature before adding the smoked mozzarella. If the pasta is too warm, the cheese will melt. You want an end result with perfect little solid cubes of goodness.

What Kind Of Parmesan Should I Use?

Good Question! Use a wedge of good quality Parmesan Cheese. Not a container of pre-shredded Parmesan. The quality of flavor will be noticeably superior.

Why Save The Cooked Pasta Water?

Don't toss out all of that pasta water. It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish. With that said, once you’re done mixing this salad together, if it seems a little stiff or dry, just add ¼ cup (at a time) of the pasta water to make it even creamier.

Can Whole Foods Pasta Salad Be Made In Advance?

Yes. Once the salad is mixed together, seal the top of the bowl with plastic wrap and place in the refrigerator until ready to serve. The salad can be made a day in advance.

Do I Need To Cook The Spinach Before Adding To The Salad?

No, spinach is a very delicate vegetable and the heat from the pasta will be enough to wilt and soften it.

Tips For Success

  • Make this recipe easy by purchasing a jar of roasted red red bell pepper. Or better yet, if your grocery store has an olive bar, you can usually find a pan of roasted red bell peppers there.

Storage

  • Seal well with plastic wrap and store in the refrigerator. This salad will stay fresh for up to two days.

Smoked Mozzarella Pasta Salad

Whole Food Penne Pasta Salad with Smoked Mozzarella

I hope you give this Whole Foods Pasta Salad recipe a try. It’s a very special penne pasta salad recipe and a pot-luck crowd pleaser. The manager at Whole Foods told me it’s one of their best selling pre-made side dish offerings.

More Summer Pasta Salad Recipes

And if you’re looking for more pasta recipes, don’t miss my Pasta Category you’ll find lots of great recipe ideas for pasta sides or main course pasta recipes. Including the most popular pasta recipes on my site for Chicken Fajita Pasta. Easy to make and a great family meal.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of Whole Foods Smoked Mozzarella Pasta Salad.
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4.77 from 17 votes

Whole Foods Smoked Mozzarella Pasta Salad

Creamy Smoked Mozzarella Pasta Salad with Penne Pasta, baby spinach, roasted red bell pepper and an outstanding Parmesan cream sauce. This unique and hearty pasta salad recipe, that can be made in advance, will wow guests at your next pot luck. A Whole Foods Recipe.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 8
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • THE PARMESAN DRESSING:
  • ¼ cup parmesan cheese grated
  • ½ cup parsley chopped
  • ½ cup mayonnaise
  • ¼ cup white wine vinegar
  • 2 cloves garlic minced (1 teaspoon)
  • 1 Pinch New Mexico Red Chile Powder or cayenne
  • salt and freshly ground pepper to taste
  • THE SALAD:
  • ½ pound penne pasta
  • 2 cups baby spinach packed, washed and stemmed
  • 2 small roasted red bell pepper diced
  • ½ pound smoked mozzarella cheese diced, or smoked gouda
  • ¼ cup grated parmesan cheese

Instructions

  • Prepare cheese and vegetables. Rinse the spinach and pat dry or use a salad spinner. Chop the roasted red bell pepper. Cut the smoked mozzarella into small cubes and grate the Parmesan cheese. Set aside.
  • TO PREPARE THE PARMESAN DRESSING
  • Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, red chile powder, and salt and pepper. Use a blender or food processor to blend the dressing creamy and smooth.
  • TO PREPARE THE SALAD
  • In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta, reserving ½ cup of the cooked pasta water, into a colander. Run cold water over it until pasta comes to room temperature. Let the pasta drain well.
  • In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, smoked mozzarella and grated parmesan. Add sauce and stir well.
  • If the pasta salad seems dry or stiff, add some of the cooked pasta water to the salad, ¼ cup at a time. The starchy water will make things creamier.

Video

Notes

Can this salad be made in advance? Yes. Once the salad is mixed together, seal the top of the bowl with plastic wrap and place in the refrigerator until ready to serve. The salad can be made a day in advance. This is where the pasta water trick come in handy. If you add some of the pasta water to the salad, it will be less likely to dry out overnight.
Make sure the pasta has cooled to room temperature before adding the smoked mozzarella. If the pasta is too warm, the cheese will melt. You want an end result with perfect little solid cubes of goodness.
Why Save Cooked Pasta Water? It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish. With that said, once you’re done mixing this salad together, if it seems a little stiff or dry, just add ¼ cup (at a time) of the pasta water to make it even creamier. 
Storing Leftovers: Seal well with plastic wrap and store in the refrigerator. This salad will stay fresh for up to two days.

Nutrition

Calories: 304kcal | Carbohydrates: 23g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 454mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 11.6mg | Calcium: 204mg | Iron: 1.1mg

Whole Foods Smoked Mozzarella Pasta Salad … Its what’s for a side dish

Chicken Dip with Cream Cheese and Ranch Dressing

By 36 Comments

Just 4 ingredients make up this popular quick and easy Chicken Dip with Cream Cheese. Addictive as it is delicious, serve this cold with crackers, tortilla chips, bread or veggies. This recipe for chicken dip recipe is made even easier by using canned chicken. Ready in minutes.

If you’re looking for more easy popular cheese-y appetizer ideas, don’t miss these: Dubliner Cheese Spread, and Whipped Goat Cheese and Jam and Crackers.

Chicken spread dip served with triscuits and wheat thin crackers.

This recipe for Cream Cheese Chicken Dip was first published September of 2013 and updated October 2021 with new photos and step by step instructions.

Every single time I serve this chicken spread appetizer I am consistently asked for the recipe.

It’s creamy, its hearty, it so simple to make and best of all, extremely popular.

It’s a perfect game-day appetizer recipe because it’s easy to eat. Just serve it with an appetizer knife for spreading, and there’s no fuss or mess. That makes it perfect finger food. You can serve it with crackers, sturdy chips, or even sliced baguette.

The slightly sweet and tangy cream cheese is a welcome partner for salty savory chicken. Add everyone’s favorite, a package of ranch dressing, and with a bite of heat from your favorite salsa …. who can argue with that flavor profile. It’s unique and it simply works.

This chicken dip recipe can be made with your favorite brand of purchased salsa or my fresh Essential Restaurant Style Salsa.

Its just flat out crazy delicious. Let’s take a look.

Ingredients You’ll Need

Only 4 ingredients to make this cream cheese chicken dip! How simple can it get? As soon as the cream cheese comes to room temperature and soft enough to stir everything up, it’s ready in about 5 minutes.

Ingredients to make chicken ranch dip
  • Hidden Valley Ranch Salad Dressing Seasoning
  • Your favorite Mexican Salsa
  • 1 large can chunk chicken breast, 12.5 ounces
  • Cream Cheese softened to room temperature, 2 8-ounce blocks

 

Ingredients to make chicken ranch dip in a bowl ready to be mixed together.
  1. Step 1: In a large bowl, combine all ingredients.
Mixing chicken ranch dip to a smooth texture in a large bowl.
  1. Step 2: Using a large spoon, mix everything together until well combined. Once you’re finished, the texture will resemble a chicken pate. Smooth, creamy and ready for that cracker.

Serving Tips

This dip is almost like a chicken spread, so sturdy is the key.

  • Add Some Color: Sprinkle with Red Chile Powder, Chimayo is a great choice here. If you don’t have Chimayo use ground Ancho chile powder. Or how about a little bit of paprika, crushed red pepper flakes or even Aleppo pepper flakes?
  • Top this chicken dip with sliced black olives. It simply creates a better presentation.
  • Serve with a sturdy cracker. Triscuits are a great choice. Or even some crusty bread.
  • Instead of serving with crackers, serve this with sturdy vegetables, such as celery, sliced cucumbers, sliced radishes. Just remember to keep it colorful.
  • Spread this cream cheese chicken dip onto tortillas, roll up and slice to make chicken pinwheels.

Serve it up and be ready to share the recipe.  Everyone will ask.

Can You Make Chicken Dip With Rotisserie Chicken?

One of this appeals of this recipe for chicken dip is that it uses canned chicken. Easy and quick. But why not substitute rotisserie chicken. Simply using forks, shred the chicken into small chunks and continue with the recipe.

Can Chicken Dip Be Made In Advance?

Absolutely yes. As with many recipes, allowing the flavors to “marry” will result in a more flavor. You can make this dip a couple of days ahead. Pull it out of the refrigerator about 30 minutes before serving so let is soften a bit.

Is This Recipe Keto Friendly and Gluten Free?

Hidden Valley Ranch Dressing Packet is a certified gluten free product. Source: The Gluten Free Bar. Chicken breast and cream cheese are naturally gluten free and Keto friendly, as well as salsa, as long as the manufacturer hasn’t added too much sugar. Read the label. And with only 4 grams of carbs per serving this is most certainly a low carb option.

Can You Use Low-Fat Cream Cheese?

Yes, there is so much flavor in the Ranch Dressing, so much texture with the chicken and and a punch of heat with the salsa, that a bit of sacrifice with flavor from a low fat cheese will hardly be noticed.

Riffs on Chicken Dip

  1. If you’re opposed to making this a canned chicken dip, simply bake two small boneless skinless chicken breasts (about 12 ounces) in the oven. When cooled, shred the meat and proceed with the recipe.
  2. I’ve called this appetizer recipe a chicken dip, but it’s thick enough to be referred to as a cheesy chicken spread. Grab your favorite sandwich bread and make a chicken salad sandwich.
  3. Half an avocado, remove the seed and spoon this chicken dip into the avocado, for a zippy easy quick lunch.

So if you’re looking for an appetizer with chicken for your next party, consider trying this Cream Cheese Chicken Dip … it’s a winner.

Tips For Success

  • Allow one hour for the cream cheese to come to room temperature.

Recipe for Chicken Dip with Cream Cheese

Chicken appetizer spread using canned chicken served with crackers.

If you’re looking for dip recipes with chicken, I hope you give this recipe a try. This is a super easy crowd pleasing appetizer. Cream Cheese Chicken Dip is a winner.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food recipes, including the most popular on my site for Campechana, a delightful Mexican appetizer.

Explore More Appetizers Using Cream Cheese

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cream Cheese Chicken Dip with crackers.
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4.67 from 9 votes

Chicken Dip with Cream Cheese and Ranch Dressing

This is a recipe for Chicken Ranch Dip. Just 4 ingredients make up this popular chicken appetizer.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer Recipes
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 195kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces Philadelphia cream cheese softened to room temperature (2 8-ounce packages)
  • 12.5 ounce canned white meat chicken drained, reserving 1 Tablespoon liquid to add to thin the dip
  • 1 package Hidden Valley Ranch Dressing mix
  • ¼ – ½ cup Jarred Salsa I started with ¼ cup and added salsa until I liked the flavor combination depending on heat and flavor

Instructions

  • In a large bowl, combine all ingredients. Using a large spoon, mix all ingredients together until well-blended. Serve with crackers or vegetables. I like Triscuits or Wheat Thins.

Notes

  • Garnishing this chicken dip recipe with a red powder makes for a better presentation. Try using smoked paprika, or Aleppo pepper for a slightly different flavor profile.
  • Because it’s high in fat, cream cheese will come to room temperature (soft stage) in about an hour.
  • Hidden Valley Ranch Dressing Packet is a certified gluten free product. Source: The Gluten Free Bar. Chicken breast and cream cheese are gluten free and Keto friendly. Salsa is keto friendly unless the manufacturer has added too much sugar. Read those labels. Ditch the crackers and substitute carrots and celery sticks.
  • Can This Cream Cheese Chicken Dip Be Made In Advance? Absolutely yes. As with many recipes, allowing the flavors to “marry” will result in a more flavor. You can make this dip a couple of days ahead. Pull it out of the refrigerator about 30 minutes before serving so let is soften a bit.
  • Serving ideas: Serve this with crackers, tortilla chips (Fritos come to mind because they’re sturdy), bread or veggies. 

Nutrition

Calories: 195kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 553mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Chicken Dip With Cream Cheese …It’s What’s For An Appetizer

Classic American Comfort Food: Old Fashioned Meatloaf

By 16 Comments

Is there any better comfort food than this old fashioned meatloaf recipe? With rich familiar flavors, a meatloaf that’s perfectly fork tender and juicy with flavor. Who needs a cozy blanket when you’ve got comfort food like this. This is the kind of classic American comfort food that doesn't need bells and whistles to feel special. This recipe is the definition of cozy, homemade comfort - the kind of meal that feeds a hungry family and brings everyone back to the table.

Looking for a unique twist on meatloaf? Take a look at my recipe for Spicy Meatloaf. Made with a rich flavored sofrito, your family will devour this one.

Old fashioned meatloaf recipe with catsup and mustard brown sugar glaze

What To Expect From This Recipe

  • An old fashioned meatloaf recipe is one that is firm in texture, yet still tender and juicy.
  • It’s straight-forward and doesn’t have any crazy modern fusion ingredients that may cause the meatloaf to fall apart when you slice it.
  • This is a reliable simple recipe that you’ll be proud to serve to your family.
  • Learn how to make a meatloaf that’s not swimming in grease.
  • And you want a loaf that sports that perfect topping, a sweet tangy sticky glaze. Just like Grandma used to make.
  • Made with two pounds of ground beef = feeds that hungry family. It's hearty, satisfying, and exactly what most of us grew up eating.

This recipe relies on seasonings to enhance and compliment the beef, rather than over power, and seeks the perfect blend of breadcrumbs and eggs (the binding). Throw in some fine diced veggies and some simple liquids like ketchup, mustard and Worcestershire and you’re on your way to comfort food deluxe.

This meatloaf recipe is around 50+ years now. The recipe my mom taught me to make. It was always a hit at our dinner table. This recipe could 100% be considered an original Traditional Meatloaf Recipe.

In this post, you’ll learn the technique for just the right “feel” of the meat mixture to get the texture just perfect once its cooked. A texture that will slice and not fall apart.

And you’ll learn how to make that sweet, tangy sticky meatloaf glaze.

Note for those who need to know, this is a dairy free meatloaf recipe without milk and it’s a recipe for meatloaf without tomatoes.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make old fashioned meatloaf
  • Ketchup
  • Panko Bread Crumbs
  • 2 Eggs
  • Worcestershire Sauce
  • Thyme
  • To mix into 2 lbs. Lean Ground Beef: I recommend a ground beef blend of 80/20 or 85/15. Anything fattier will result in a greasy meatloaf.

Ingredients Substitutions

  • Ketchup: Your favorite mild flavored BBQ Sauce makes a good substitution here.
  • Mustard: Dijon mustard adds a unique depth of flavor, but if you don’t have Dijon, use plain prepared yellow mustard. My Mom always did.
  • Panko: A great substitution and one my Mom always used is crushed saltine crackers. Just place saltines in a plastic zip lock bag and press the air out of the bag. Using a rolling pin, smash the saltines into a fine crumb. You can also use a food processor. You’ll need about 1 sleeve of saltines to make 1 cup. Voila, you’ve got meatloaf with saltines. You can also use plain bread crumbs.
  • Ground Beef: Substitute ground turkey. Purchase a mix of dark meat and white meat. I’ve never had good luck making meatloaf with ground turkey breast or ground chicken breast. It’s just too dry.

Ingredients To Make Meatloaf Glaze

Ingredients to make meatloaf glaze
  • Ketchup
  • Tabasco Sauce or your favorite hot sauce
  • Dijon Mustard, or regular yellow mustard
  • Brown Sugar, dark or light will work well here

Step by Step Instructions, It’s Easy

chopped celery, onions and garlic on a wood cutting board
  1. Step 1: This old fashioned meatloaf starts with you practicing you knife. Chop the celery, onions and garlic as small as you can. Small pieces will mix better with the raw ground beef. Large pieces may cause the meat to separate and fall apart.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

sauteeing celery and onions to make meatloaf
  1. Step 2: Sautee the celery and onions in a fry pan until just tender. About 5 minutes. Add the chopped garlic and cook until fragrant. About 1 minute. Remove from heat.
Ingredients to make old fashioned meatloaf
  1. Step 3: In a large bowl, add the ground beef, sauteed vegetables, catsup, mustard, eggs, thyme, Worcestershire Sauce, salt and pepper.
mixing meatloaf by hand to form a loaf
  1. Step 4: Using your very clean hands, gently toss the ingredients until well blended. Hands are always the best tool for mixing meatloaf. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatloaf to be dry and too dense in texture.
how to shape a meat into a meat loaf
  1. Step 5: Shape the meat mixture into a loaf. I like the sheet pan meatloaf method. Simply turn the mixed ground beef onto a sheet pan that’s been coated with non-stick spray or a sheet of parchment paper. Start shaping the loaf pushing in with your hands rotating from side to side until a loaf is formed. I usually create a loaf that’s about 2 – 3 inches thick and about 11-ish inches long.
basting a meatloaf with glaze before baking
  1. Step 6: In a small bowl, add the ingredients for the glaze and using a fork blend the glaze well. Using a brush, liberally slather the glaze on top of the uncooked loaf. You’re ready to bake. If you’d like, take a sharp knife and score the top of the meatloaf before spreading on the glaze. It’s just provides more nooks and crannies for the glaze to penetrate.

FAQ’s And Tips For Making Meatloaf

What’s The Easiest Way To Combine The Meatloaf Mix?

I’ve never mixed meatloaf ingredients any other way than with my hands. Don’t overwork the meat mixture. Overworking makes for a mushy combination and a tough end result. And coat our hands with a thin layer of oil. This will keep the mixture from sticking all over your fingers.

How Do You Shape Meat Into A Loaf?

With your hands. You can shape a meatloaf using a loaf pan or casserole dish. Or you can make a sheet pan meatloaf without a loaf pan. Simply dump the meatloaf mix onto a greased or parchment lined sheet pan. Using your hands start gently pressing the meat together until a loaf is formed. Press down or push together cracks in the loaf for a smooth meatloaf that will stay together. Using the sheet pan method, with the loaf fully exposed to heat, the end result is an ever so slight crusty effect on the loaf because it’s directly exposed to heat. A loaf pan, with its high sides will better secure that “loaf shape”.

What Kind Of Beef Should You Use For Meatloaf?

Don’t go too lean on the beef. Meatloaf needs a little fat content to help with that moist texture and flavor. I recommend a ground beef blend of 80/20 or 85/15. Anything fattier will result in a greasy meatloaf.

Do You Cook Meatloaf Covered Or Uncovered?

Do you cover meatloaf with foil when baking? No. Cook the meatloaf uncovered. If you cover the meatloaf, you’ll get more of a steamed end result. An uncovered meatloaf, especially if making sheet-pan meatloaf will result in stickier glaze and the meat will garner a “crust” leaving the inside tender and delightfully perfect in texture.

How Long Do You Cook Meatloaf?

That all depends on the thickness of the shaped loaf. To be safe, use a digital read thermometer and cook the meatloaf until it registers a 160 degree temperature in the center of the loaf. That usually takes around 50 minutes.

How Do You Keep Meatloaf From Falling Apart?

Always consistently small dice your vegetables and cook them before mixing with the raw meat. This is one step towards a meatloaf that doesn’t fall apart after it’s cooked. Also, a fine consistency of the bread crumb mixture is very important. Once everything is mixed together, take a small piece of the meatball mix and roll it in the palm of your hands like you’re forming a meatball. If the mixture readily forms a meatball, you’re good to form your meatloaf into a loaf.

Should I Glaze A Meatloaf?

Glaze, glaze, glaze. Yes! A meatloaf wouldn’t be the same without it. What you see in the recipe below is an old-fashioned meatloaf glaze of catsup and mustard. Make it yours, get creative with ingredients, but never cook a meatloaf without it. It’s all about that complimentary sweet/savory flavoring for the end result.

Why Does My Meatloaf Fall Apart?

As with most meat recipes, meatloaf likes to rest before serving. A 10 minute rest tented with foil, will yield a more sliceable product. Trying to slice the meatloaf when it’s just out of the oven, will cause the slices to crumble and fall apart. Also, the ratio of binding (bread crumbs and egg) is more than likely not correct.

Tips for Success

  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for about 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it.

Storage and Reheating

  • Store any leftovers in the refrigerator for up to four days. I like to wrap the meatloaf in plastic wrap and then add a layer of aluminum foil. Reheat individual slices in the microwave or on a sheet pan in the oven.
  • Does Meatloaf Freeze Well? Yes! Again, wrap in plastic wrap then a layer of aluminum foil. Freeze for up to 6 months. To reheat, allow the meatloaf to that in the refrigerator overnight. Unwrap the meatloaf and reheat individual slices or use a sheet pan to reheat at a low oven temperature, such as 250 – 300 degrees. This will keep it from drying out.

In Conclusion

Something happens when you mix ground beef, herbs, seasoning, bread crumbs, celery and onion. It become one of the best known comfort foods. Smear that sweet and tangy glaze over the top and I’ll swat your fork away to get at a slice first.

I’m of the opinion that you can’t serve traditional meatloaf without mashed potatoes for a side dish. And this Old Fashioned Green Bean recipe is also a good choice.

I hope you give this traditional old fashioned meatloaf with panko a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And I hope you find these step by step instructions helpful.

Related Recipes

And if you’re looking for more beef recipes for dinner, take a look at my Beef Category. You’ll find lots of great dinner ideas, including the most popular on my site for Crockpot Cola BBQ Beef Brisket. It’s another great recipe for feeding that hungry family.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old fashioned meatloaf on a white platter and sliced.
Print Recipe
5 from 2 votes

Simple Old Fashioned Meatloaf Recipe

An easy no-fail recipe for classic old-fashioned meatloaf. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course Beef
Cuisine: American
Diet: Low Lactose
Servings: 10
Calories: 222kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons oil
  • 2 stalks celery cleaned and diced
  • 1 medium onion diced
  • 2 cloves garlic diced
  • 2 pounds ground beef 15% – 10% fat
  • salt and pepper to taste
  • ⅓ cup catsup
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon dried thyme
  • 2 eggs lightly beaten
  • 1 cup panko bread crumbs or crushed saltine crackers
  • For the Meatloaf Glaze:
  • ¼ cup catsup
  • 1 Tablespoon Dijon Mustard heaping
  • 3 shakes Tabasco sauce
  • 2 Tablespoons brown sugar

Instructions

  • Preheat oven to 350 Degrees.
  • Heat fry pan over medium high heat. Add oil until hot. Add onion and celery and cook until tender. About 5-6 minutes. Add garlic and cook until fragrant. Remove from heat.
  • In a large bowl add the ground beef, salt, pepper, onion, celery, garlic mixture, catsup, mustard, Worcestershire, thyme, eggs and panko. With your hands blend mixture until well mixed.
  • In a small bowl, combine the catsup, mustard, Tabasco and brown sugar to make the glaze. Stir well until blended.
  • Form the mixture into a loaf using either a loaf pan, sheet pan or oven safe casserole. Smear the loaf with the glaze mixture. Bake 50 minutes or until thermometer reaches 160 degrees.

Notes

Tips for Success:
  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for about 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it

Nutrition

Calories: 222kcal | Carbohydrates: 13g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 338mg | Potassium: 429mg | Fiber: 1g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

Old Fashioned Meatloaf Recipe …It’s what’s for Dinner.

Mexican Shrimp Tacos with Pineapple Adobo Sauce

By 3 Comments

These Mexican shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = Keeping ingredients simple and fresh guarantees the mild sweet flavor of the shrimp shines.

If you’re looking for more Mexican food recipes using seafood, check out my Tequila Lime Grilled Fish Tacos.

simple shrimp and mushroom tacos on corn tortillas with a creamy pineapple salsa.

These Mexican shrimp tacos are a perfect choice for Taco Tuesday or any weeknight meal. Juicy fried shrimp wrapped in a warm corn tortilla and drizzled with a spicy creamy tropical sauce = yes please.

To make this recipe even easier, purchase shrimp that have been peeled, deveined and tails removed. You’re just one step closer to easy shrimp tacos.

The sauce for these shrimp tacos is simply mayo, sour cream, canned chipotle peppers, lime and pineapple. Using a food processor to blend the ingredients makes this a quick fix. Fresh with tropical flavors, it’s a delicious fish taco sauce.

Simple Shrimp Taco Ingredients

With just a few pantry staples, you can serve up delicious taqueria-style street Mexican shrimp tacos in about 30 minutes. With shrimp tacos, less is always more. Simple in ingredients and big in flavor, these are the best shrimp tacos recipe.

Shrimp taco ingredients to make easy shrimp tacos with corn tortillas.
Ingredients to make Simple Shrimp Tacos
  • Shrimp: Making shrimp tacos with frozen shrimp is the normal for us in Colorado. If you buy thawed shrimp from the seafood counter, more than likely it’s been frozen and been thawed for your convenience. And usually a bit more pricey for that reason. So unless you live on the coast and are fortunate enough to have access to fresh caught shrimp, buying a package of frozen shrimp is your best bet. And look for peel and eat shrimp that’s deveined. It will save you so much time. And better yet, shrimp that are peeled, deveined and tails removed.
  • Mushrooms: Vegetables play a big part in Mexican cooking. Such as Swiss Chard like I used in my Swiss Chard Vegetarian Tacos. And yes, mushrooms are included in many Mexican Shrimp Taco Recipes. White button mushrooms are easy to find, baby Portabello mushrooms will work here.
  • Cabbage: The cabbage used in this recipe is mostly to add a little crunch and a lot of decoration. A little goes a long way here as cabbage has a strong flavor.
  • Pineapple: Pineapple is used to make the quick sauce for these shrimp tacos.
  • Mayonnaise
  • Sour Cream: I like to use Mexican Crema for this recipe. It’s thinner and tangier in flavor.
  • Chipotle Peppers in Adobo: Another ingredient for the creamy topping.
  • Spices: New Mexico Red Chile Powder, preferably Chimayo Chile Powder, salt and pepper are used as taco seasoning for the shrimp before cooking.
  • Avocado: Optional. I always have avocados in my kitchen and hardly a taco hits our dinner table without a slice.
  • Corn Tortillas: Either white corn or yellow corn tortillas work well here.

Ingredients Swaps and Substitutions

  • Cabbage: Swap out iceberg lettuce for the cabbage. Slice it ribbony thin.
  • Pineapple: Use mango in place of pineapple. Super sweet, it will make a good sauce for shrimp tacos.
  • Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, use Ancho Chile Powder. It’s medium in heat and easier to find.
  • Mayonnaise: Use non-fat Greek Yogurt in place of mayo to save on fat calories. You’ll still have very flavorful creamy shrimp tacos, and healthy shrimp tacos.
  • Tortillas: You can make these shrimp tacos with flour or corn tortillas.
  • Chipotle Chiles in Adobo: Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance for spicy shrimp.

Step by Step Instructions, It’s Easy!

Making these Mexican Shrimp Tacos is quick and easy. Let’s start with the sauce for shrimp tacos using easy ingredients and a food processor.

Making quick sauce for shrimp tacos.
Using a food processor to make sauce for shrimp tacos.
Using a food processor to make Pineapple Adobo Sauce

Step 1: Add the mayonnaise, sour cream, chipotle peppers in adobo, fresh lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.

Set the sauce aside and make the Mexican shrimp tacos.

Shrimp and sliced mushrooms on a plate and seasoned to make Mexican Shrimp Tacos.
Step 1: Season The Shrimp and Sliced Mushrooms
  • Step 1: Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
Frying shrimp and mushrooms to make simple shrimp tacos.
Step 2: Cook The Shrimp and Mushrooms
  • Step 2: Heat a skillet over medium high heat. Once the pan is hot, add one tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about five minutes, stirring frequently. Add the shrimp and cook for about two minutes, or until shrimp are cooked through.
  • Step 3: Warm the tortillas by either toasting them individually on a hot dry comal, or by wrapping them in a damp paper towel and microwaving for three minutes on 50% power, or even warming them on a sheet pan in the oven. You simply can’t just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable. You can also wrap flour tortillas in foil and place then in a 200 degree oven while you make the tacos.
  • Step 4: Build the tacos by placing a small amount of shredded green cabbage on the bottom of the warmed taco shells. Add the shrimp and mushroom mixture and serve, serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and chopped fresh cilantro.

Toppings for Mexican Shrimp Tacos

To keep these shrimp tacos simple, keep those topping simple. You don’t want to mask the flavor of the shrimp but simply enhance the flavor and texture.

For this recipe, just a drizzle of the slightly sweet, slightly spicy and creamy texture of the pineapple salsa is fresh compliment to the shrimp. All you need to finish is:

  • A squeeze of fresh lime juice.
  • A sprinkle of chopped cilantro, and
  • A thin wedge of avocado.
  • A sprinkle of Cotija cheese is alway a welcome topping.

Southwestern Sides To Serve With Tacos

nstant Pot Refried Beans
Gulf Coast Style Baked Rice
Chips and Mexican Salsa
Cowboy Beans
Paloma Cocktail

FAQ’s

What Kind Of Shrimp Should I Buy?

I'm a firm believer and cheerleader for Wild Caught Shrimp. You'll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 - 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.

How Can You Tell If Shrimp Are Cooked?

Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.

Do Tortillas Freeze Well?

I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
 

Pro Tip: Cooking Shrimp – Best Results. As with any protein, best practices tell us to pat meat with a paper towel to remove any moisture. Doing so will insure a nice sear on the surface of the shrimp.

Mexican Shrimp Tacos Recipe

Best Shrimp Tacos Recipe served with lime wedges and sauce.

Explore More Southwestern and Mexican Recipes

f you love bold Southwestern flavors and easy taco recipes, here are more ways to build a full Mexican-inspired meal, from fresh salsas to hearty mains and seafood favorites.

More Mexican Taco Recipes

Southwestern Seafood Recipes

Salsas, Sauces and Taco Toppings

And if you’re looking for more Mexican food recipes, don’t miss my Mexican Southwest Category. You’ll find lots of South of the Border meal ideas including the most popular on my site Mexican Shrimp Cocktail, Campechana.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

simple shrimp and mushroom tacos
Print Recipe
5 from 1 vote

Best Shrimp Tacos Recipe with Pineapple Adobo Sauce

These easy shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = The best shrimp tacos recipe.
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 tacos
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • For The Sauce
  • ¼ cup mayonnaise
  • 1 cup Mexican Crema or Sour Cream
  • 2 Chipotle Peppers in Adobo Sauce plus a little of the sauce
  • 1 cup chopped pineapple fresh
  • 1 Tablespoon Fresh Lime Juice
  • Salt and Pepper to taste
  • For The Tacos
  • 1 pound Shrimp peeled, deveined and tails removed
  • 1 pint sliced mushrooms
  • ½ – 1 teaspoon Red Chile Powder New Mexico (Chimayo preferred) or Ancho Chile Powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Toppings: Lime wedges, cilantro, avocado
  • 12 Corn tortillas I like to use two corn tortillas per taco.

Instructions

  • For The Shrimp Taco Sauce: Add the mayonnaise, sour cream, chipotle peppers in adobo, lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.
  • For the Shrimp Tacos: Pat the shrimp dry with a paper towel. Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
  • Heat a fry pan over medium high heat. Once the pan is hot, add 1 tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about 5 minutes, stirring frequently. Add the shrimp and cook for about 2 minutes, or until shrimp are cooked through.
  • Warm the tortillas by either toasting them on a hot dry comal, or wrapping them in a damp paper towel and microwaving for 3 minutes on 50% power, or warming them on a sheet pan in the oven. You simply can't just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable.
  • Build the tacos by placing a small amount of shredded cabbage on the bottom of the warmed taco shells. I like to use two corn tortillas per taco, street taco style. Add the shrimp and mushroom mixture and serve serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and cilantro.

Notes

Instead of using canned chipotle peppers, substitute ½ teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance.
Leftovers should be stored in the refrigerator in air tight containers for up to three days. Store tortillas, leftover shrimp and sauce separately.
I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.
Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 – 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.
What Goes Good With Shrimp Tacos?

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 321mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg

Mexican Shrimp Tacos Recipe … It’s What’s for Dinner

Burrata Peach Salad With Shallot White Wine Vinaigrette

By 11 Comments

This peach burrata salad is a must make during fresh peach season and a salad that will compliment any entree. A white wine shallot vinaigrette compliments fresh peaches and creamy burrata cheese. It’s quick, and as delicious as it is beautiful.

Peach Burrata Salad with fresh basil served on a le creuset serving platter.

Beautiful sweet juicy Palisade peaches paired with decadent burrata cheese, mingled with Summer basil leaves, this burrata peach salad makes a lovely and elegant side. A perfect recipe when fresh peaches are in season.

Peaches, the last luxury of Summer. Warm days and cool nights on our Colorado Western slope is a perfect recipe for delicious chin-dripping juicy peaches. I’ve had a case of these beauties in the refrigerator for just about a week now, and we’re savoring every bite.

I planned a little six person dinner party and my late Summer celebration menu consisted of grilled New York strip steaks, Garlic Butter Slow Cooker Baked Potatoes, and this easy Peach Burrata Salad.

This Peach Burrata Salad will be as much of the star of the meal as any flashy steak. It comes together quickly and is very easy on the eyes. Let’s take a look.

Ingredients and Notes

Ingredients to make peach burrata salad recipe
  • Olive Oil: A good quality extra virgin olive oil will serve you well for this recipe. Olive oil is used to drizzle over the finished salad, just for extra shine and texture.
  • Peaches: Two fresh peaches, and there’s no reason to peel them. That peach peel will add color to the salad.
  • Shallots: Shallots and vinegar are the main ingredients for the unique flavor for this peach salad recipe. Shallots have a flavor that is reminiscent of a sweet onion with a hint of garlic.
  • Fresh Basil: An excellent flavor combo for peaches.
  • Vinegar: White wine vinegar is used to quick pickle those shallots.
  • Lime Zest: Lime zest is added over the top of the salad once arranged on the plate. It adds brightness in flavor and color to the presentation.
  • Burrata Cheese: Somewhat the star of the show, burrata cheese is the show stopper of all cheeses. If you’ve never had it, you simply won’t believe it’s texture and creamy flavor. It’s amazing.

Ingredient Swaps and Subs

  • Olive Oil: If you don’t have a good quality olive oil on hand, just use a mild flavor olive oil. I’ve used the olive oil I buy in the big bottles at Costco for this recipe and it works well, without an overwhelming strong flavor.
  • Shallots: If you don’t have shallots, thin slice some sweet onion. A Vidalia onion works well here.
  • Vinegar: Champagne vinegar or plain white vinegar will work very well in place of the White Wine Vinegar.
  • Burrata Cheese: Please don’t substitute, but if you must, a ball of fresh mozzarella cheese is a good sub. Which will give it more of a Caprese Salad vibe.
  • Sugar: You can also use honey or agave syrup. But really, is anyone ever out of sugar?
  • Peaches: What fruit goes well with Burrata? Make this salad year round by substituting winter fruits such as apricots, nectarines or pears.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

How To Make Peach Burrata Salad – It’s So Easy

We’ll start with the vinaigrette, which is the key to the unique flavor of this Peach Burrata Salad.

Shallot vinaigrette for peach and burrata salad
  1. Step 1: Make the quick pickled shallots. In a bowl, simply combine the sliced shallots and add vinegar, sugar, salt and pepper. Give it a good stir and let it sit for about 15 minutes. Then add the sliced peaches and give them a good toss to coat with the vinaigrette.
Peach salad recipe with burrata cheese and fresh basil on a le creuset green platter.
  1. Step 2: Finish it up. How to serve this peach burrata salad. Place burrata cheese on in the center of a complimentary color platter. Green works well here, like this Le Creuset Green Serving Platter. Arrange the peaches around the burrata cheese, sprinkle with the pickled shallots, and add some fresh basil leaves here and there. Sprinkle with lime zest and add a few slices of lime for decoration. Serve and swoon.

Voila, you’ve got a perfect burrata salad with peaches.

This recipe makes a showy centerpiece side dish, but can also be served as an appetizer or even an indulgent afternoon snack or light dinner.

Peach Burrata Salad, FAQ’s

What is Burrata Cheese?

It needs to be said, burrata is the creamiest, richest best piece of dairy you can get your hands on. Burrata which means butter in Italian, is fresh mozzarella mixed with cream. It gets even better, mozzarella curd scraps are stuffed into the inside a ball of fresh mozzarella, topped off with fresh cream, then the whole package is sealed up by twisting the mozzarella together in a little knot.  Burrata shines on it’s own, so you want to keep recipes pretty simple.

Where Do I Buy Burrata?

I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.

Can I Make This Ahead Of Time?

Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.

Can I Use Canned Peaches For This Recipe?

You could. Drain the peaches and then pat them dry with a paper towel. I’d be more likely to use fresh seasonal produce instead. Such as pears, nectarines or apricots. Apples might even be a good choice hee.

Storage

Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 

Peach Burrata Salad Recipe

Peaches and Burrata are such a lovely flavor combo, I hope you give this burrata salad a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite salad with peaches recipe, let me know, I’d love to give it a try.

And if you’re looking for more salad recipes, don’t miss my Salad Category, you’ll find lots of salad ideas, including the most popular on my site for Louisiana Sunburst Salad.

More Salad Recipes You Might Like

And don’t miss my category for Salad Recipes. You’ll find lots of great vegetable side dish salads like this one for old fashioned Pea Salad with Eggs, classic all American comfort food salads like this one for Classic Potato Salad, and the most popular salad dressing recipe on my site for Creamy Chunky Blue Cheese Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Salad with Peaches and Burrata on a green platter.
Print Recipe
5 from 2 votes

Burrata Peach Salad with Shallot White Wine Vinaigrette

Sweet peaches mixed with a white wine shallot vinaigrette then served with creamy Burrata. A beautiful salad for peach season and a salad that will compliment almost any entree.
Prep Time30 minutes
Resting time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 249kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces burrata
  • 2 peaches thinly sliced
  • ½ cup basil leaves green and purple
  • 2 shallot thinly sliced
  • ¼ cup white wine vinegar
  • 1 teaspoon sugar
  • Fresh ground salt and pepper
  • 2 tablespoons olive oil for drizzling
  • Zest of one lime

Instructions

  • Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes or more. Then slice peaches and toss with some of the pickling liquid.
  • Place burrata on a plate and slightly tear open at the center. Arrange the sliced fresh peaches around the burrata, decorate with basil and sprinkle on the pickled shallots. Drizzle with oil and about 1 tablespoon reserved pickling liquid. Season with salt and pepper and sprinkle on lime zest.

Notes

Where Do I Buy Burrata? I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.
Can I Make This Ahead of Time? Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.
Storing; Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep. 
If Peaches Are Out of Season, substitute Winter fruits such as pears, apricots or nectarines.

Nutrition

Calories: 249kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 3mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 1mg

Burrata Peach Salad …. It’s what’s for Dinner.