Peach Burrata Salad
A delightful summer salad featuring ripe peaches, creamy burrata, and fresh basil, drizzled with honey and balsamic glaze.
Ingredients
Salad Ingredients
- 3 pieces ripe peaches, sliced into wedges Choose peachy, fragrant fruit for maximum sweetness.
- 8 ounces burrata, 2 balls Soft, creamy center gives the salad its luxurious texture.
- 3 cups mixed baby greens or arugula Peppery arugula contrasts beautifully with sweet peaches.
- 10 leaves fresh basil, torn Aromatic and herbaceous.
- 1/4 cup toasted pistachios or walnuts Adds a crunchy counterpoint.
- 2 tablespoons extra virgin olive oil For silkiness and flavor.
- 1 tablespoon honey or good-quality maple syrup Balances acidity with sweetness.
- 1 tablespoon balsamic glaze or aged balsamic vinegar For bright tang and depth.
- to taste sea salt and freshly cracked black pepper
Instructions
Preparation
- Wash and dry the greens and basil. Arrange the baby greens in a shallow serving bowl or on a platter.
- Slice the peaches into wedges and fan them over the greens.
- Tear the burrata gently and place the pieces over the peaches and greens.
- Sprinkle the torn basil and toasted nuts evenly across the top.
- Drizzle olive oil and honey in a slow, even stream, then add the balsamic glaze.
- Finish with a generous pinch of sea salt and a few cracks of black pepper.
- Serve immediately for the best creamy texture of the burrata.
Notes
Best eaten fresh; burrata and peaches shine immediately after assembly. Components can be prepped ahead; store peaches with lemon juice to prevent browning. Leftovers are best consumed within 24 hours.