Description
A vibrant summer salad featuring sweet peach slices, creamy burrata, fresh basil, and a tangy balsamic glaze—perfect as a starter or side dish.
Ingredients
Units
Scale
- 3–4 ripe peaches, sliced
- 1 ball (8 oz) fresh burrata cheese
- 1 cup fresh basil leaves, torn
- 2 tbsp extra-virgin olive oil
- 1–2 tbsp balsamic glaze (or balsamic reduction)
- Sea salt and freshly ground black pepper, to taste
- Optional: arugula or mixed greens as a base
- Optional: 2 tbsp toasted pistachios or nuts for crunch
Instructions
- Wash and slice the peaches into thin wedges; arrange on a platter (or over arugula).
- Tear the burrata into bite-sized pieces and scatter over the peaches.
- Sprinkle torn basil leaves evenly across the salad.
- Drizzle with olive oil and balsamic glaze/reduction.
- Season with sea salt and freshly cracked black pepper.
- Optional: top with toasted pistachios or other nuts for extra texture.
- Serve immediately, ideally at room temperature.
Notes
- Use room-temperature burrata for maximum creaminess.
- Slice peaches just before serving to avoid browning.
- Grill the peaches briefly over high heat for a smoky variation.
- Serve with crusty bread or crostini to scoop up the creamy goodness.
- Leftovers keep up to 1 day; store components separately.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 235 kcal
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg