Peach Caprese Salad with Burrata
A refreshing summer salad combining ripe peaches, creamy burrata, and fragrant basil, drizzled with balsamic glaze for a delightful dish that feels indulgent yet healthy.
Ingredients
Fresh Ingredients
- 3 pieces ripe peaches, sliced into wedges Choose peaches that give slightly when pressed for peak sweetness.
- 8 ounces burrata cheese, room temperature The creamy center is the star.
- 2 large heirloom tomatoes or 3 medium tomatoes, sliced thickly
- 1 handful fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil Fruity and unfiltered if available.
- 1 tablespoon balsamic glaze or 2 teaspoons aged balsamic vinegar plus 1 teaspoon of honey
- Sea salt and freshly ground black pepper, to taste
- 1 handful arugula or mixed greens (optional) For a peppery bed.
- 0.5 cup toasted pine nuts or sliced almonds (optional) For crunch.
Instructions
Preparation
- Gently rinse peaches, tomatoes, and basil. Pat dry so the dressing clings beautifully. Slice peaches into even wedges and cut tomatoes into thick rounds.
- On a large platter or individual plates, lay down a bed of arugula if using. Fan peach wedges and tomato slices in alternating layers so colors pop.
- Tear the burrata open and place the creamy center on top of the salad. Let it spill slightly.
- Drizzle olive oil evenly over the fruit and cheese, then add the balsamic glaze in a gentle zigzag.
- Sprinkle torn basil leaves, a pinch of sea salt, and a crack of black pepper.
- Scatter toasted pine nuts or almonds for crunch and a small sprinkle of flaky sea salt. Serve immediately.
Notes
Best served fresh. Burrata and sliced peaches are at their peak immediately after assembly. For a festive meal upgrade, swap basil for mint.