Peaches and Burrata Salad
A stunning, no-cook summer salad of ripe sliced peaches, creamy fresh burrata, fresh basil, honey, and balsamic glaze, ready in under 15 minutes.
Equipment
- Large shallow serving plate or board
- Sharp chef's knife
- Cutting board
- Small bowl for dressing
Ingredients
- 3 ripe medium peaches yellow or white, pitted and sliced into wedges
- 2 balls of fresh burrata approximately 4 oz / 125g each
- 2 cups baby arugula
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon raw honey
- 1 tablespoon balsamic glaze
- ¼ cup fresh basil leaves torn
- 3 tablespoons toasted pistachios roughly chopped
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Wash and dry the peaches thoroughly, then halve each one and remove the pit. Slice each half into 4 to 5 even wedges. If you prefer to remove the skin, score the base of each peach with a shallow X, blanch in boiling water for 30 seconds, then transfer immediately to an ice bath—the skin will slip off cleanly.
- Scatter the baby arugula in a loose, relaxed layer across a wide, shallow serving plate. You're not packing it down; the greens should feel effortless and airy.
- Arrange the peach slices over the arugula in an overlapping, slightly fanned pattern, distributing them evenly across the plate for a natural, beautiful presentation.
- Tear the burrata apart gently and place pieces across the salad in 2 to 3 spots. Pull the edges apart slightly so the creamy interior begins to spill out and mingle with the peaches—this creates the luscious, self-saucing quality that makes this salad exceptional.
- Drizzle the extra-virgin olive oil evenly over everything, followed by the honey, then a light zigzag of balsamic glaze. The dressing should be present but not pooling heavily—you want each component to retain its character.
- Season the entire plate with flaky sea salt and cracked black pepper. Scatter the torn fresh basil leaves and the toasted pistachios over the top. Serve immediately with thick slices of crusty bread.
Notes
Use peaches that are fragrant and yield slightly when pressed—an underripe peach is the most common reason this salad falls flat. Burrata is best used the same day it is purchased. Dress the salad right before serving to prevent the arugula from wilting and the peaches from releasing too much juice. For a more substantial meal, serve over thick slices of grilled sourdough rubbed with a cut garlic clove.