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Close up of a Peach Burrata Salad showing the creamy interior of the cheese and the glossy balsamic drizzle.

Peach Burrata Salad with Balsamic Glaze and Fresh Basil

This Peach Burrata Salad features ripe sliced peaches, creamy torn burrata, and fresh arugula drizzled with thick balsamic glaze. A stunning 15-minute summer appetizer perfect for Pinterest-worthy entertaining and healthy lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer, Salad
Cuisine: Italian-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Fresh Ingredients
  • 2 large Fresh Peaches Thinly sliced, orange and ripe
  • 8 oz Burrata Cheese 226g, room temperature
  • 2 cups Fresh Arugula Leaves 40g, washed and dried
  • 1/4 cup Whole Fresh Basil Leaves 10g, fresh and vibrant
  • 1 tbsp Thick Balsamic Glaze 15ml, glossy and dark
  • 1 tbsp Extra Virgin Olive Oil 15ml, high-quality golden oil
  • 1/2 tsp Flaky Sea Salt 3g, for finishing
  • 1/4 tsp Cracked Black Pepper 1g, fresh ground

Equipment

  • 1 White Ceramic Serving Plate Provides high contrast for colors.
  • 1 Sharp Chef's Knife For clean peach slices.

Method
 

Assembling the Salad
  1. Arrange the 2 cups (40g) of fresh arugula leaves on a white ceramic plate to create a vibrant green foundation.
  2. Place the thinly sliced fresh orange peaches over the arugula, arranging them in a circular pattern.
  3. Place the 8 oz (226g) burrata ball in the center. Carefully tear it open to reveal the creamy stracciatella interior.
  4. Drizzle with golden olive oil and thick balsamic glaze. Top with whole basil leaves, flaky sea salt, and cracked black pepper.

Notes

Use room temperature burrata for the best creamy texture.
Ensure peaches are ripe but firm enough to hold their shape when sliced.