Ingredients
Method
Prep the Ingredients
- Rinse the peaches, pat them dry, and slice into thin wedges about 1/2-inch thick. Halve the cherry tomatoes. Gently pull apart the burrata into halves or quarters, letting the creamy center spill slightly.
Assemble the Salad
- Spread the arugula or mixed greens on a large serving platter. Arrange the torn burrata pieces in the center or scattered evenly over the greens.
Layer Peaches and Tomatoes
- Fan the peach slices around and over the burrata. Scatter the halved cherry tomatoes on top for a pop of color and acidity.
Add Fresh Basil
- Tuck the fresh basil leaves in between the peaches and cheese. Leave them whole for a tidy look or tear them for a rustic feel.
Dress the Salad
- Drizzle the olive oil and balsamic glaze evenly over the entire salad. Be generous but avoid pooling; you want a light coating.
Season and Serve
- Sprinkle with sea salt and cracked black pepper. Serve immediately for the best flavor and texture, as the burrata is most luscious when fresh.
Nutrition
Notes
Swap peaches with nectarines or plums if peaches are not in season. Burrata can be replaced with fresh mozzarella for a firmer texture, but the creaminess will be less. Store leftovers in an airtight container in the fridge for up to 1 day, but the greens will wilt. For a make-ahead option, prep the fruit and greens separately and assemble just before serving. Avoid overdressing; you can always add more balsamic glaze at the table. Serve with crusty sourdough bread to soak up the creamy juices.