Peach Burrata Salad
A fresh and vibrant salad combining creamy burrata, ripe peaches, peppery arugula, and crunchy toasted almonds, with a drizzle of balsamic glaze for a sweet and savory contrast.
Ingredients
For the Base
- 8 ounces fresh burrata cheese
- 2 ripe peaches, sliced Use firm-ripe peaches that yield slightly when pressed.
- 4 cups arugula Peppery arugula is traditional, but baby spinach or mixed baby greens work too.
To Top
- 1/2 cup almonds, toasted Optional alternatives: toasted walnuts, pistachios, or slivered almonds.
For the Finish
- 1 tablespoon balsamic glaze Can substitute with aged balsamic vinegar or a mix of balsamic and honey.
- 1 tablespoon olive oil Extra-virgin olive oil is best for flavor.
- to taste salt Sea salt or kosher salt works best.
- to taste pepper Freshly cracked black pepper preferred.
Instructions
Preparation
- Wash the peaches, gently pat dry, and slice them into thin wedges or rounds.
- Arrange a bed of arugula on a large serving plate or shallow bowl. Lay burrata pieces or whole balls on top of the arugula.
- Tuck the sliced peaches around and on top of the burrata and arugula.
- Scatter toasted almonds evenly over the salad.
- Drizzle balsamic glaze over the peaches and burrata, then add a light drizzle of olive oil. Season with salt and freshly cracked black pepper to taste.
- Serve the salad right away so the burrata stays cool and creamy.
Notes
Assemble and dress the salad immediately before serving for best flavor and texture. Toast almonds up to 3 days ahead and store in an airtight container. Fresh ingredients are key for enjoying the seasonal flavors.