Ingredients
Method
Prep the Ingredients
- Wash the peaches and slice them into thin wedges, about 1/4-inch thick. Halve the cherry tomatoes. Gently tear the burrata into halves or quarters, letting the creamy center ooze slightly.
Assemble the Salad
- On a large serving platter or plate, spread the arugula or mixed greens in an even layer. Place the torn burrata pieces in the center or scattered throughout the greens.
Layer Peaches & Tomatoes
- Fan the peach slices around and over the burrata. Sprinkle the halved cherry tomatoes over the top for a pop of color and acidity.
Add Fresh Basil
- Tuck the basil leaves between the peaches and cheese. Leave them whole for a neat look, or tear them slightly for a more rustic presentation.
Dress the Salad
- Drizzle the olive oil and balsamic glaze evenly over the entire salad. Be generous but avoid soaking the greens.
Season & Serve
- Sprinkle the sea salt and cracked black pepper over the top. Serve immediately for the best flavor and texture.
Nutrition
Notes
Substitute peaches with nectarines or plums when in season. Use a high-quality balsamic glaze to avoid a watery dressing. For a vegan version, replace burrata with a creamy cashew cheese. Store leftovers without dressing in the fridge for up to 1 day. To make ahead, prep the fruit and greens separately and assemble just before serving. Avoid over-dressing to keep the greens crisp. Serve as a side or light lunch with crusty bread.