Peach Burrata Salad
A radiant summer salad featuring juicy peaches, creamy burrata, and fresh herbs, creating a perfect blend of indulgence and lightness.
Ingredients
Main Ingredients
- 3 ripe peaches, sliced into wedges Choose fragrant, slightly soft peaches for best flavor. Substitution: nectarines work beautifully if peaches are scarce.
- 2 balls of burrata (about 8 ounces total) Should be at room temperature so it gently spreads.
- 4 cups mixed salad greens or arugula Peppery arugula adds a nice contrast.
- 1 cup cherry tomatoes, halved Substitution: thinly sliced heirloom tomatoes.
- 1/4 cup fresh basil leaves, torn Substitution: mint for a fresher twist.
Dressing
- 2 tablespoons extra-virgin olive oil For a silky dressing.
- 1 tablespoon white balsamic vinegar or lemon juice Brightens the salad.
- 1 teaspoon honey or to taste Balances acidity and elevates the peaches.
- Flaky sea salt and freshly cracked black pepper Finish generously.
Optional Toppings
- toasted pistachios or almonds For crunch.
- prosciutto slices For a savory layer.
- a drizzle of aged balsamic For an indulgent dessert-like finish.
Instructions
Preparation
- Wash and dry the greens and herbs. Lay them loosely on a large serving platter so they form a fresh green bed.
- Slice the peaches into wedges and arrange them over the greens in a sunburst pattern.
- Halve the cherry tomatoes and scatter them around the peaches for bright pops of color.
- Gently tear open the burrata and place the soft centers across the platter so everyone can scoop creamy bites.
- In a small bowl, whisk together olive oil, white balsamic vinegar or lemon juice, honey, salt, and pepper until glossy.
- Drizzle the dressing lightly over the salad, then finish with torn basil leaves and optional toppings.
- Serve immediately so the burrata stays tender and the peaches keep their shape.
Notes
Choose peaches that give slightly to gentle pressure for the best flavor. Assemble just before serving to ensure freshness.