French Summer Salad Recipes Highlight Spinach and Peach‑Burrata Creations

A fresh spinach salad combines young spinach leaves, cherry tomatoes and creamy fresh goat cheese, dressed with olive oil, balsamic vinegar and mustard. The recipe serves four, is low‑calorie and can be prepared quickly by washing the greens, cutting the cheese and mixing the vinaigrette.

Another quick summer dish pairs ripe tomatoes, sliced peaches and soft burrata cheese. Ready in about five minutes with no cooking required, it serves two to three people and is promoted as an ideal light meal for hot weather. The salad is assembled by arranging the fruit and tomatoes on a plate, placing the burrata in the centre, adding basil leaves and dressing just before serving.