Peach Burrata Salad with Balsamic Drizzle for Summer
Fresh, juicy peaches and creamy burrata on a bed of arugula, drizzled with balsamic reduction and olive oil for a bright and elegant summer salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
4 cups arugula or mixed baby greens
2–3 ripe peaches, sliced
8 ounces burrata cheese
2 tablespoons extra virgin olive oil
2 tablespoons balsamic reduction or glaze
1 tablespoon fresh basil or mint, chopped
Salt and freshly ground black pepper
Optional Toppings:
1/4 cup toasted pine nuts or almonds
2–3 slices prosciutto, torn
Microgreens for garnish
Instructions
-
Arrange greens on a platter or plates.
-
Slice peaches and layer over greens.
-
Tear or cut burrata over peaches and greens.
-
Drizzle olive oil and balsamic reduction. Season with salt and pepper.
-
Sprinkle herbs and optional toppings. Serve immediately.
Notes
Use nectarines or plums if peaches are unavailable. Add a squeeze of lemon for extra brightness.