Peach Burrata Salad
Sweet ripe peaches, pillowy burrata cheese, peppery arugula, and a drizzle of honey-balsamic glaze come together in a stunning salad that tastes like the very best of summer.
Equipment
- Large shallow serving platter or wide salad bowl - A flat surface shows off the salad best
- Sharp chef's knife - For slicing peaches cleanly
- Cutting board
- Small mixing bowl - For whisking the dressing
- Small whisk or fork
- Measuring spoons
- Serving tongs or two large spoons - For plating
Ingredients
- 3 large peaches - about 600g / 21 oz, ripe but still slightly firm, pitted and sliced into wedges
- 2 balls fresh burrata cheese - about 225g / 8 oz total
- 3 cups baby arugula - 60g, loosely packed
- 3 tablespoons extra virgin olive oil - high quality
- 2 tablespoons balsamic glaze - store-bought or homemade
- 1 tablespoon raw honey
- 1/2 teaspoon flaky sea salt - such as Maldon
- 1/4 teaspoon freshly cracked black pepper
- fresh basil leaves - small handful, roughly torn
Optional Add-Ins
- 2 oz prosciutto di Parma - 55g, thinly sliced
- 2 tablespoons toasted pine nuts or sliced almonds
- red pepper flakes - for a subtle kick
Instructions
- Select ripe but firm peaches. Wash, dry, and slice each peach along the crease, twist to separate, remove the pit, and slice each half into 3-4 wedges about 1/2 inch thick. Set aside at room temperature.
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and raw honey until smooth and emulsified. Season with a pinch of salt and pepper. Adjust sweetness or tanginess to taste.
- Spread the baby arugula evenly across a large, wide serving platter. Drizzle with about 1 tablespoon of the dressing and gently toss to lightly coat the leaves without wilting them.
- Arrange the peach wedges over the arugula in a loose, slightly overlapping pattern. If using prosciutto, drape thin slices between and around the peaches.
- Gently drain the burrata and pat lightly dry with a paper towel. Nestle the burrata balls onto the platter, placing one toward the center and the second toward the other end. Optionally score the tops lightly with a knife.
- Scatter torn fresh basil leaves and toasted nuts (if using) over the salad. Drizzle with the remaining honey-balsamic dressing and a little extra olive oil. Finish with flaky sea salt, cracked black pepper, and a pinch of red pepper flakes if desired.
Notes
- Use truly ripe but still firm peaches. Underripe peaches taste starchy; overripe ones become mushy when sliced.
- Do not skip the flaky sea salt. It adds texture and little pops of salinity that elevate every bite.
- Dress in stages: lightly dress the arugula first, then drizzle the remaining dressing over the finished platter to prevent soggy greens.
- Serve cold burrata straight from the fridge. The temperature contrast with room-temperature peaches is wonderful.
- Plate just before serving. The salad does not hold well once assembled as arugula wilts and peaches release liquid.
- If your balsamic glaze is very sharp, add a touch more honey to round it out. Taste the dressing before using.
- For a smoky twist, grill the peach halves for 2-3 minutes per side before slicing and adding to the salad.
- Store components separately if prepping ahead: sliced peaches in the fridge for up to 1 day, dressing for up to 3 days, and burrata in its original liquid.
- Leftover components can be used in oatmeal, smoothies, on toast, or on yogurt.
- Add more protein by serving with grilled chicken or shrimp alongside the salad.