Description
Fresh, creamy burrata meets juicy summer peaches in this simple yet elegant salad that tastes like sunshine on a plate. No cooking required!
Ingredients
Scale
- 8 oz (225g) burrata cheese (typically 2 balls)
- 3 ripe peaches (about 1 lb/450g), yellow or white varieties
- 4 cups (100g) fresh arugula, washed and dried
- 1/4 cup (35g) pine nuts, lightly toasted
- 2 tablespoons fresh basil leaves, torn or thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon high-quality balsamic vinegar or balsamic glaze
- 1 teaspoon honey (optional)
- 1/2 teaspoon flaky sea salt
- Freshly ground black pepper to taste
Instructions
- Arrange clean, dry arugula on a serving platter. Drizzle with half the olive oil and a pinch of salt, then toss gently.
- Slice peaches in half, remove pits, and cut into 1/2-inch wedges. Arrange over the arugula.
- Toast pine nuts in a dry skillet over medium-low heat, stirring frequently until golden brown, about 3-5 minutes. Set aside to cool.
- Place burrata balls in the center of the salad arrangement, either whole or gently torn open to reveal the creamy interior.
- Scatter toasted pine nuts and torn basil leaves over the top of the salad.
- Finish by drizzling with remaining olive oil, balsamic vinegar, and honey (if using). Season with flaky sea salt and freshly ground pepper.
- Serve immediately while the contrasts between temperatures and textures are at their peak.