Ingredients
Scale
- 3 ripe peaches, sliced thinly
- 2 balls of burrata cheese (about 4 oz each)
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup fresh basil leaves
- 2 cups arugula or mixed greens (optional)
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons balsamic glaze
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash the peaches and slice them into thin wedges. If using cherry tomatoes, slice them in half. Gently tear the burrata into halves or quarters.
- On a serving platter or large plate, arrange a base of arugula or mixed greens (if using). Place the torn burrata cheese in the center or scattered throughout the greens.
- Fan out the peach slices around or over the burrata. Add cherry tomatoes if desired for extra color and acidity.
- Tuck fresh basil leaves in between peaches and cheese. You can leave them whole or tear them for a more rustic look.
- Drizzle olive oil and balsamic glaze over the entire salad. Be generous but don’t overdress.
- Sprinkle sea salt and cracked black pepper over the top. Serve immediately for the best flavor and texture.
Notes
- Use the ripest peaches available for the best sweetness and flavor.
- Serve immediately to enjoy the creamy texture of burrata.
- You can substitute nectarines if peaches are not available.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Salad
- Method: No-Cook
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg