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This Peach Burrata Salad with Balsamic Drizzle brings together sweet ripe peaches creamy burrata and leafy greens for a showstopping summer salad that always impresses my guests. It is light and fresh yet feels luxurious thanks to the silky cheese and tangy balsamic. Whether you are hosting a fancy dinner or packing a quick picnic I reach for this recipe whenever I want something effortlessly beautiful and full of bright flavors.
I remember making this on a muggy July afternoon and my friends could not stop raving about the creamy cheese and juicy peaches together. It instantly became my go-to for gatherings and summer lunches alike.
Ingredients
- Ripe peaches: Choosing fragrant peaches with a little give at the stem guarantees juicy slices that burst with flavor
- Burrata cheese: Opt for fresh creamy burrata for that luscious center look for ones packed in liquid for best freshness
- Mixed greens: A blend of arugula and spinach offers peppery and mild flavors while ensuring tender greens
- Balsamic glaze: A thick sweet glaze adds tang and gloss go for one without artificial additives for clean flavor
- Extra virgin olive oil: High quality olive oil brings richness and enhances all the other ingredients use a fruity or grassy variety if possible
- Salt and pepper: A pinch seasons every layer and makes the peaches and cheese pop fresh cracked pepper is best
Step-by-Step Instructions
- Wash and Slice Peaches:
- Thoroughly rinse the peaches under cool water and pat dry. Carefully slice into even wedges leaving the skins on for color and texture
- Layer the Greens:
- Spread the mixed greens in a generous layer on a wide platter or in a large shallow bowl. Fluff gently with your hands to make an inviting bed
- Add Peaches and Burrata:
- Arrange peach wedges evenly on top of the greens letting some slices slightly overlap. Tear burrata into rustic chunks and nestle them among the peaches
- Dress the Salad:
- Use a spoon or small pitcher to drizzle olive oil over the entire salad letting it coat the greens cheese and peaches. Follow with the balsamic glaze aiming for swooping ribbons for a pretty finish
- Season and Serve:
- Sprinkle salt and freshly cracked pepper over everything to heighten the flavors. Serve immediately as the burrata is best enjoyed fresh
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My personal standout is burrata itself I cannot get enough of its creamy filling paired with the sweet tang of ripe peaches. My family still talks about the time we devoured it outdoors during a golden hour picnic with laughter and sticky peach fingers.
Storage Tips
This salad is best enjoyed right after assembly since the greens and burrata can wilt or become soggy if stored. If you wish to prep ahead slice the peaches and mix the greens separately then assemble and dress moments before serving. Leftovers will keep for about a day tightly covered in the refrigerator but the texture is not quite the same as fresh.
Ingredient Substitutions
If you cannot find burrata try fresh mozzarella torn into pieces or creamy ricotta dolloped over the top. Canned peach halves work in a pinch just drain well and pat dry. For extra flavor swap in a handful of toasted nuts such as pistachios or walnuts or add a splash of lemon juice to the dressing for more brightness.
Serving Suggestions
I adore serving this salad alongside grilled chicken or fish for a summer meal. Try it as a starter at dinner parties or for a simple lunch with crusty bread. For even more color sprinkle with fresh basil or mint which add a fragrant touch.
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Cultural Background
Peaches and creamy cheeses have a long history in Mediterranean cuisine especially in Italian cooking where both are celebrated in antipasti. Burrata hails from southern Italy where its decadent texture makes any dish feel special. Combining fruit and cheese in salads reflects a love for elegant but uncomplicated food.
Recipe FAQs
- → What type of peaches work best?
Ripe but firm yellow or white peaches provide the perfect texture and natural sweetness.
- → Is there a substitute for burrata?
Fresh mozzarella offers a similar creamy texture if burrata is unavailable.
- → Can this dish be made ahead?
Prepare the components ahead but assemble and dress just before serving for best freshness.
- → What greens are recommended?
A mix of arugula and spinach offers peppery and tender notes, but spring mix works well too.
- → How do I make a homemade balsamic glaze?
Simmer balsamic vinegar until it reduces by half and thickens, then cool before drizzling.