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Close up handheld photo of Peach Burrata Salad showing the creamy interior of the cheese and glossy balsamic zig-zag.

Peach Burrata Salad: The Ultimate Summer Stone Fruit Appetizer

A stunning summer Peach Burrata Salad featuring ripe yellow peaches, torn creamy burrata cheese, and fresh basil, all finished with a glossy balsamic glaze drizzle. Perfect for elegant entertaining or a quick, fresh lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: Italian-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 3-4 large Yellow Peaches Ripe but firm, unpeeled and sliced into crescents
  • 2 balls (8oz/225g) Burrata Cheese Fresh, torn into large pieces
  • 1/2 cup (15g) Fresh Basil Leaves Whole leaves, bright green
  • 2 tbsp (30ml) Dark Balsamic Glaze Thick and glossy consistency
  • 2 tbsp (30ml) Extra Virgin Olive Oil High quality finishing oil
  • 1 tsp (5g) Sea Salt Flakes Maldon or similar for crunch
  • 1/2 tsp (2g) Cracked Black Pepper Freshly ground, coarse

Equipment

  • 1 Chef's Knife Sharp knife for clean peach slices.
  • 1 White Ceramic Serving Platter Neutral background for plating.
  • 1 Pepper Mill For freshly cracked coarse pepper.

Method
 

Preparation and Assembly
  1. Wash and dry the peaches. Using a sharp knife, slice them into thick, uniform crescent shapes, keeping the skin on for texture and color.
  2. Place the peach slices on a white ceramic plate in an overlapping circular pattern to create a foundation.
  3. Gently tear the burrata balls by hand into large pieces, exposing the creamy stracciatella center. Nest them on top of the peaches.
  4. Scatter whole basil leaves over the dish. Apply a zig-zag drizzle of balsamic glaze and extra virgin olive oil. Finish with sea salt flakes and cracked pepper.

Notes

Use room temperature burrata for the creamiest texture.
Serve immediately to prevent the basil from wilting and the peaches from releasing too much juice.