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Peach and Burrata Salad

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A fresh, summery salad that pairs juicy peaches with creamy burrata, peppery greens, and a tangy-sweet balsamic glaze.

Ingredients

Scale
  • 3 ripe peaches, pitted and sliced
  • 8 oz (about 2 medium balls) burrata cheese, drained
  • 4 cups baby arugula (about 120 g)
  • 1 cup fresh basil leaves, loosely packed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic glaze (or reduction)
  • 2 Tbsp toasted pine nuts
  • 1 tsp flaky sea salt (to taste)
  • ½ tsp freshly cracked black pepper (to taste)

Instructions

  1. Arrange the arugula on a large serving platter.
  2. Fan the peach slices evenly over the greens.
  3. Gently tear the burrata into bite-size pieces and nestle them among the peaches.
  4. Tuck whole basil leaves throughout the salad for bursts of aroma and color.
  5. Drizzle the extra-virgin olive oil and balsamic glaze over the entire platter.
  6. Sprinkle with toasted pine nuts, flaky sea salt, and cracked black pepper.
  7. Serve immediately while the peaches are juicy and the burrata is cool and creamy.

Notes

  • For extra sweetness, drizzle 1 tsp honey over the peaches before adding burrata.
  • Grill the peach halves for 1–2 minutes per side to intensify their flavor.
  • Substitute toasted almonds or pistachios if pine nuts aren’t available.
  • Best enjoyed the day it’s made; leftovers keep up to 24 hours in an airtight container.

Nutrition

Keywords: peach burrata salad, summer salad, vegetarian, Italian, quick recipe

Find it online: https://zesticook.com/peach-and-burrata-salad/