Ingredients
Method
Prep the Ingredients
- Rinse the peaches and slice them into thin wedges. Halve the cherry tomatoes. Gently tear the burrata into halves or quarters.
Assemble the Salad
- On a large serving platter or plate, arrange a bed of arugula or mixed greens. Place the torn burrata pieces in the center or scattered across the greens.
Layer Peaches and Tomatoes
- Fan out the peach slices around or over the burrata. Add the halved cherry tomatoes for extra color and acidity.
Add Fresh Basil
- Tuck the fresh basil leaves in between the peaches and cheese. Leave them whole or tear them for a more rustic look.
Dress the Salad
- Drizzle the olive oil and balsamic glaze over the entire salad. Be generous but avoid overdressing.
Season and Serve
- Sprinkle the sea salt and cracked black pepper over the top. Serve immediately for the best flavor and texture.
Nutrition
Notes
For a twist, substitute peaches with nectarines or plums. If burrata is unavailable, fresh mozzarella works well. Store any leftovers in an airtight container for up to 1 day, but the texture is best fresh. Avoid overdressing to keep the salad from becoming soggy. For a heartier meal, add grilled chicken or prosciutto. Make the balsamic glaze at home by simmering 1/2 cup balsamic vinegar with 2 tablespoons honey until syrupy.
