Fresh Peach, Basil and Burrata Salad Recipe
Peach, Basil and Burrata Salad Recipe – A delicious take on a traditional caprese salad, this peach, basil and burrata salad comes together in minutes and is just as delicious as it is beautiful.
I’ve mentioned before about my love of peaches.
I practically stalk the fruit stand in our town waiting for their arrival and then buy them by the basketful. I love them in so many dishes, but please let me tell you about this fresh peach, basil and burrata salad for just a minute.
It is absolutely heavenly.
And makes one of my favorite salads this time of year.
The flavor and texture combination of the fresh, juicy, sweet peaches mingled with crunchy, peppery arugula, the creamy burrata, the basil and then topped with the sweet and tangy balsamic glaze is just absolute perfection, I think.
Peach salad perfection.
If you aren’t a fan of arugula, you can aways up the amount of spinach that I’ve included for the greens in this recipe or even replace all of the arugula with a spring mix of salad greens.
You can also use mozzarella cheese in place of the burrata called for in the recipe since burrata can sometimes be a little bit more difficult to find in some areas.
This salad is best served immediately after being assembled and is just gorgeous when plated and served, I think. It would be beautiful to serve when entertaining or you can even add protein to it to make it a full meal, if you’d like. I’d recommend baked salmon or a simple chicken breast.
Here’s my Fresh Peach, Basil and Burrata Salad recipe. I hope you make it while the peaches are at their peak!
- 8 ounces arugula
- 4 ounces baby spinach
- 2 medium firm, ripe peaches, peeled and cut into 8 wedges
- 2 (4-ounce) balls burrata cheese
- balsamic glaze, to drizzle over top of salad
- 6 - 8 fresh basil leaves
- pinch kosher salt
- pinch freshly ground black pepper
- Arrange arugula and spinach leaves in a medium salad bowl or on a platter. Top with peach slices. Carefully tear balls of burrata, realizing they have creamy centers, and distribute on top of salad. Drizzle the salad with balsamic glaze and top with roughly torn basil leaves, salt and pepper.
- Serve immediately.