Ingredients
Method
- Wash the peaches, then slice them into thin wedges, discarding the pits.
- Halve the cherry tomatoes and set aside.
- Rinse the arugula and basil leaves, then pat them completely dry with a paper towel or salad spinner.
- In a large serving bowl, combine the arugula, sliced peaches, and halved cherry tomatoes. Toss gently.
- Carefully place the burrata balls on top of the salad, breaking them open slightly to reveal the creamy center.
- Drizzle the olive oil and balsamic glaze evenly over the salad and burrata.
- Season with a pinch of flaky sea salt and a few grinds of black pepper.
- Scatter the fresh basil leaves over the top and serve immediately, while the burrata is still cool and creamy.
Nutrition
Notes
For peak flavor, use peaches that are ripe but still firm enough to hold their shape. If you can't find burrata, fresh mozzarella works, but the texture will be less creamy. To make ahead, prep the fruit and greens separately and assemble just before serving to prevent wilting. A drizzle of honey can add a touch of sweetness if your peaches aren't perfectly ripe. Serve as a light lunch with crusty sourdough or as a side to grilled chicken or fish.