Peach Burrata Salad
Juicy yellow peach crescents, creamy torn burrata, and fresh basil come together in this effortless summer salad finished with balsamic glaze and olive oil. It's a 10-minute appetizer that looks stunning and tastes like peak-season produce on a plate.
Equipment
- Large serving platter
- Chef's Knife
- Cutting Board
Ingredients
- 4 medium yellow peaches sliced into crescents
- 2 balls burrata cheese approximately 8oz each, torn open
- 1/2 cup fresh baby basil whole leaves
- 3 tbsp balsamic glaze thick and mahogany-colored
- 2 tbsp extra virgin olive oil high quality cold-pressed
- 1 tsp flaky sea salt Maldon or similar
- 1/2 tsp black pepper coarsely cracked
Instructions
- Wash and dry the peaches, then slice each one into thin crescents, discarding the pits. Arrange the slices across a large serving platter in a loose, overlapping pattern.
- Place the burrata balls on the platter among the peaches. Using your hands, gently tear each ball open to expose the creamy interior, letting it nestle into the fruit.
- Tuck whole baby basil leaves around the peaches and burrata. If leaves are large, tear them in half, but keep them mostly whole for a fresh look.
- Drizzle the extra virgin olive oil evenly over the peaches, burrata, and basil. Use a spoon or a small spouted measuring cup for control.
- Drizzle the thick balsamic glaze in a zigzag pattern across the entire salad. The contrast of dark glaze against the white cheese and golden fruit makes it visually striking.
- Sprinkle the flaky sea salt and coarsely cracked black pepper over everything. Serve immediately with small plates or a serving spoon for scooping up the creamy cheese and fruit.
Notes
Storage: Best enjoyed fresh, but leftovers can be covered and refrigerated for up to 1 day. The peaches may release some juice, but the flavors will still be good.
Reheating: Not applicable; serve cold or at room temperature. If refrigerated, let the burrata sit out for 15 minutes to soften.
Best Tips: Use ripe but firm peaches, bring burrata to room temperature, and drizzle balsamic glaze lightly—it's concentrated and sweet.
Variations: Swap peaches for nectarines or figs, use fresh mozzarella instead of burrata, or add prosciutto and toasted nuts for extra texture.