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–+ servings

Peach Burrata Summer Salad: A California Stone Fruit Feast

A sophisticated summer salad featuring ripe yellow peaches, creamy burrata, and fresh basil, drizzled with balsamic glaze and California olive oil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Appetizer, Quick Meals, Salad
Cuisine: Italian-American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Salad Components
  • 4 medium ripe yellow peaches
  • 2 balls burrata cheese room temperature for best texture
  • 1/2 cup fresh baby basil leaves lightly packed
  • 3 tablespoons balsamic glaze store-bought or homemade
  • 2 tablespoons extra virgin olive oil preferably California-grown
  • 1 teaspoon flaky sea salt like Maldon
  • 1/2 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Slice the peaches into thick, even crescent shapes, discarding the pits.
  2. Arrange the peach slices in a shallow white serving dish, overlapping them slightly for a pretty presentation.
  3. Place the burrata balls in the center of the peaches, then gently tear them open to expose the creamy stracciatella inside.
  4. Scatter the basil leaves over the top, drizzle with olive oil and balsamic glaze, and finish with a sprinkle of flaky sea salt and black pepper. Serve immediately.

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 12gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 580mgFiber: 2gSugar: 14g

Notes

For the creamiest texture, always let the burrata sit at room temperature for about 20 minutes before using.
Add the salt at the very last moment to prevent the peaches from releasing too much juice and becoming mushy.
If you can't find baby basil, tear larger basil leaves into smaller pieces.
This salad is best served immediately; leftovers don't hold up well due to the juicy peaches.
For a California twist, add a few slices of ripe avocado or a handful of toasted almonds.
You can substitute nectarines or plums for the peaches if desired.
To make your own balsamic glaze, simmer 1/2 cup balsamic vinegar with 1 tablespoon brown sugar until syrupy, about 5-7 minutes.

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