Burrata & Peach Salad
Summer on a plate: creamy burrata and juicy peaches make a pairing that’s so simple yet impressive. This burrata and peach salad is my summer go-to for entertaining.
Servings: 4 servings as a side
Ingredients
- 2-3 ripe peaches
- 2-3 ripe large tomatoes
- 300 g burrata or 2 balls
- Large handful of fresh basil
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tbsp honey
- Flakey salt
- Freshly cracked black pepper
Instructions
- Destone the peaches, then slice into smaller, bite-sized pieces.
- Remove the core of the tomatoes then slice into bitesized pieces. Add to a large bowl.
- Season well with flakey salt and toss together.
- Then, add a large handful of basil along with the olive oil, red wine vinegar, honey and pepper.
- Spread one ball of burrata on the base of the serving plate, using two spoons to pull it apart and spread it.
- Pile the tomatoes and peaches on top and serve with another burrata on top.
- Finish with a final sprinkle of flakey salt and a drizzle of extra virgin olive oil.
Notes
Scroll up for a step by step guide on how to make burrata peach salad.
To Store: store in an airtight container in the fridge for up to 2 days. After a day, it will start to turn soggy and a bit too wet so it's best fresh but don't throw out any leftovers!
Make Ahead: store sliced tomatoes and peaches in the fridge for up to 6 hours in separate containers. Assemble no more than 1 hour before serving for best results, as otherwise the basil wilts too much.
Burrata tips: serve burrata at room temperature for maximum creaminess.
Nutrition
Calories: 301kcal | Carbohydrates: 12g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 13mg | Potassium: 240mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1282IU | Vitamin C: 12mg | Calcium: 407mg | Iron: 0.5mg