Description
A simple, no-cook summer salad featuring ripe peaches, creamy burrata, fresh basil, and a tangy-sweet honey balsamic glaze. Ready in under 15 minutes, it’s perfect for lazy weeknights or impressive entertaining.
Ingredients
Scale
- 2 large ripe peaches (firm but give slightly to gentle pressure)
- 8 ounces fresh burrata cheese (look for a ball that feels plump and is stored in liquid)
- 1/4 cup fresh basil leaves (torn, not chopped)
- 1/4 cup toasted pistachios or pine nuts (optional)
- 1 cup arugula or mixed microgreens (optional)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- Pinch of flaky sea salt (like Maldon)
- High-quality extra virgin olive oil (for drizzling)
- Flaky sea salt and freshly cracked black pepper (to taste)
- Optional: A drizzle of aged balsamic vinegar (for extra depth)
Instructions
- Make the Honey Balsamic Glaze (5 minutes): In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat, then reduce the heat to low. Let it cook, stirring occasionally, for about 5-7 minutes, until it has reduced by about half and coats the back of a spoon. Remove from heat and stir in a pinch of flaky sea salt. Set aside to cool slightly.
- Prepare the Peaches (5 minutes): Wash and dry the peaches. Using a sharp knife, slice each peach into 6-8 wedges, depending on size. You can leave the skin on.
- Prepare the Burrata (2 minutes): Carefully remove the burrata from its liquid and pat it dry very gently with a paper towel. Let it sit at room temperature for 10-15 minutes. Place the ball of burrata on your serving platter. Using a sharp knife, make a small slit in the top of the burrata.
- Assemble the Salad (3 minutes): Arrange the peach wedges artfully around the burrata on the platter. If using arugula or microgreens, create a bed of greens first, then place the burrata and peaches on top. Scatter the torn basil leaves over everything. If adding toasted nuts, sprinkle them on now.
- Drizzle and Finish (2 minutes): Drizzle the honey balsamic glaze generously over the peaches and burrata. Follow with a drizzle of good olive oil. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. If using aged balsamic vinegar, add a few drops.
- Serve Immediately (0 minutes): This salad is best enjoyed within 15 minutes of assembling. Serve with a sharp knife for cutting the burrata and spoons for drizzling the creamy center over the peaches.
Notes
Don’t over-reduce the glaze; it should be syrupy like maple syrup. Room temperature burrata is essential for creamy texture. Slice peaches at the last minute to prevent browning. Layer flavors for best results. The glaze can be made ahead and stored in the fridge for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 300
- Sugar: 18
- Sodium: 250
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 13
Keywords: peach burrata salad, honey balsamic glaze, summer salad, no-cook recipe, fresh peach salad, burrata cheese, easy salad, gluten-free, vegetarian