Fresh Peach and Burrata Salad Easy Summer Recipe
A simple yet elegant summer salad featuring ripe peaches, creamy burrata, and a vibrant basil oil. This quick, no-cook recipe is perfect for potlucks, barbecues, or a light dinner, and it always impresses with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
- 4 medium ripe peaches
- 8 ounces burrata cheese (1–2 balls)
- 1 cup packed fresh basil leaves
- 1/2 cup extra virgin olive oil, divided
- Balsamic glaze, for drizzling
- Flaky sea salt (like Maldon), to taste
- Freshly cracked black pepper, to taste
Instructions
- Make the basil oil: In a small food processor or blender, combine 1 cup packed fresh basil leaves with 1/3 cup of the extra virgin olive oil and a tiny pinch of salt. Pulse a few times, then blend until the basil is finely chopped and the oil is vibrant green. Do not over-blend to avoid browning. Set aside.
- Prepare the peaches: Wash and dry the peaches. Cut each in half along the natural seam, twist apart, and remove the pit. Slice each half into 4-6 wedges (about the thickness of your thumb). Arrange the slices in a single layer on a large serving platter, fanning them out slightly.
- Prepare the burrata: Gently remove the burrata from its packaging and pat it dry with a paper towel. Place the whole ball(s) in the center of the platter, nestled among the peach slices.
- Assemble the salad: Using a small spoon or your fingers, gently tear the burrata open to expose the creamy center. Let the cream spill out over the peaches. Do not chop neatly; rustic chunks are best.
- Drizzle and season: Spoon the basil oil generously over the entire platter. Drizzle balsamic glaze in a zig-zag pattern over the top. Sprinkle with a generous pinch of flaky sea salt and a few grinds of fresh black pepper.
- Serve immediately: Enjoy right away while the peaches are cool and the burrata is at its creamiest. Do not let it sit, as salt will draw water from the peaches.
Notes
For best results, let burrata come to room temperature for 20-30 minutes before serving. Slice peaches into thick wedges (about thumb thickness) to prevent them from disintegrating. Assemble no more than 15 minutes before serving. Basil oil can be made up to 3 days ahead and stored in the fridge with plastic wrap pressed onto the surface to prevent oxidation. Leftovers do not store well; store components separately if needed.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 375
- Sugar: 14
- Sodium: 200
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: peach salad, burrata salad, summer salad, easy salad, no-cook recipe, basil oil, potluck recipe, Italian salad