Ingredients
Fruit
- 2-3 medium to large ripe peaches, sliced
Dairy
- 1 8-ounce ball of burrata, served whole or torn apart
Herbs
- 10-12 fresh basil leaves
Seasonings & Condiments
- Flakey salt, to taste
- Black pepper, to taste
- 1 to 2 tablespoons extra-virgin olive oil
- Drizzle of balsamic vinegar or balsamic glaze (optional)
Instructions
- Prepare the peaches: Wash your peaches thoroughly, then cut each peach in half and remove the pit. Slice the peach halves into quarters to create even, attractive slices. Arrange them neatly on a serving platter.
- Add the burrata: Place the whole ball of burrata on the platter or tear it into pieces and scatter over the sliced peaches, depending on your desired presentation. This creamy cheese will complement the sweet peaches beautifully.
- Garnish with basil: Scatter fresh basil leaves evenly over the peaches and burrata to add a fragrant herbal note and vibrant color.
- Season and dress: Drizzle extra-virgin olive oil over the salad, followed by a light drizzle of balsamic vinegar or balsamic glaze if desired. Finish with a sprinkle of flakey salt and freshly ground black pepper to enhance all the flavors.
- Serve and enjoy: This salad can be enjoyed as is, served on toast, as a side salad, atop a protein, or presented on a cheese board for entertaining. Serve immediately for the best freshness and flavor.
Notes
- Choose peaches that are ripe but firm for the best texture and sweetness.
- Burrata is best served fresh and at room temperature to fully enjoy its creamy interior.
- Flakey salt adds a nice texture contrast and enhances flavor; if unavailable, use coarse sea salt.
- For a vegan variation, substitute burrata with a plant-based cheese alternative and omit olive oil if strict.
- Leftovers should be stored in the refrigerator and eaten within a day for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
