Peach Salad with Burrata and Basil
Juicy ripe peaches, creamy burrata, and torn basil come together with fruity olive oil, sweet-tangy balsamic glaze, and flaky salt. It takes 15 minutes, needs no cooking, and works as a starter or light summer lunch.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- 1 platter (4 servings as a starter)
Steps
Before you start
- Take the burrata out of the fridge 30 minutes before serving so it is soft and creamy, not stiff and cold.
- Use peaches that smell sweet at the stem and give slightly when pressed gently. Hard peaches taste bland and will make the salad dry.
- Buy balsamic glaze (syrupy) rather than thin balsamic vinegar. If you only have vinegar, see the substitutions.
- Assemble right before serving. Cut peaches and torn basil darken and wilt if they sit.
Warm the burrata
- Remove the burrata from the fridge at least 30 minutes before serving.
- Leave it in its liquid at room temperature on the counter.
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Ready when: Burrata feels soft and no longer cold to the touch
Tip: Do this while you prep everything else, and do not leave it out longer than 1 hour.
Cut the peaches
- Wash and dry the peaches.
- Cut each in half around the pit, twist apart, and remove the pit.
- Slice each half into ½-inch (1.25 cm) wedges.
- Leave the skin on for color and texture.
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Ready when: Wedges are even in size and hold their shape
Tip: If the peaches are clingstone and the pit resists, cut wedges away from the pit instead of twisting.
Season the peaches
- Put the wedges in a small bowl.
- Add the lemon juice, if using, and ¼ tsp of the flaky salt.
- Toss gently with your hands and let sit 5 minutes so the salt draws out a little juice and sharpens the flavor.
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Ready when: Peaches look glossy with a little juice pooled in the bowl
Tip: Do not season longer than 10 minutes or the fruit turns soft and watery.
Dry the burrata
- Lift the burrata out of its liquid with a slotted spoon and set it on a paper towel-lined plate.
- Gently pat the tops dry.
- This keeps the platter from getting watery and helps the oil and glaze cling.
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Ready when: Surface of the cheese looks matte, not wet
Tip: Handle gently because the thin outer shell tears easily.
Arrange the peaches
- Using a slotted spoon or your fingers, spread the peach wedges over a large shallow platter in a loose, slightly overlapping layer.
- Leave the juices behind in the bowl.
- Save them for the dressing.
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Ready when: Peaches cover the platter with a gap in the center for the cheese
Add the burrata
- Set the two burrata balls in the center of the peaches.
- Tear each open with your fingers or a knife, letting the creamy center spill over the fruit.
- Break the shell into a few large pieces.
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Ready when: Creamy stracciatella center is visible and spilling slightly onto the peaches
Tip: Tear the burrata at the table for a nice presentation.
Dress the salad
- Whisk the reserved peach juices with the olive oil in the small bowl and drizzle over the peaches and burrata.
- Then zigzag the balsamic glaze over the top, starting with 1 tbsp and adding up to 1½ tbsp to taste.
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Ready when: Olive oil glistens on the fruit and dark glaze streaks are visible, not pooled
Tip: Glaze is strong, so go light. You can always add more at the table.
Finish and serve
- Tear the basil leaves into pieces and scatter over the salad.
- Sprinkle with the remaining ¼ tsp flaky salt, plus black pepper if using.
- Taste a peach with some cheese and add a pinch more salt if needed.
- Serve immediately with crusty bread if you like.
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Ready when: Basil looks bright green and the salad tastes balanced: sweet, salty, creamy, and tangy
Tip: Tear basil at the last minute because cut edges turn black quickly.
Good to know
Tips
- Ripeness is everything: a fragrant peach needs very little help, while an underripe one cannot be rescued by dressing.
- Use your best olive oil, since it is a main flavor here.
- Serve on a cool platter, and add the glaze at the very end so it stays in distinct streaks.
- For a heartier dish, add a few slices of prosciutto or toasted pistachios.
Make ahead
Slice the peaches up to 1 hour ahead and keep covered in the fridge, unsalted (bring to room temperature before serving). Keep the burrata and basil separate. Assemble, dress, and season just before serving.
Storage & reheating
Best eaten immediately. Leftovers keep covered in the fridge for up to 1 day, though the peaches soften and the basil darkens. Do not freeze. Let leftovers sit at room temperature for 15 minutes before eating, and do not reheat.
Substitutions
- burrata → fresh mozzarella (bocconcini or torn ball) or stracciatella. Mozzarella is firmer and less creamy. Pat it dry well and add an extra drizzle of olive oil.
- ripe peaches → ripe nectarines. Use the same weight. Nectarines are slightly tangier and need no peeling.
- balsamic glaze → 2 tbsp balsamic vinegar simmered until reduced to about 1 tbsp, or 1 tbsp honey. Cool reduced vinegar before using. Honey makes it sweeter and less tangy.
- fresh basil leaves → fresh mint. Gives a cooler, fresher flavor. Use about ¼ cup torn leaves.
