Scale

3 ripe peaches, sliced

2 balls burrata cheese

4 cups arugula or mixed greens

1 cup cherry tomatoes, halved

1/4 small red onion, thinly sliced

1/4 cup fresh basil leaves

2 tablespoons extra virgin olive oil

1 tablespoon balsamic glaze

1 tablespoon fresh lemon juice

1/4 teaspoon flaky sea salt

1/4 teaspoon black pepper

1/4 cup toasted pine nuts or chopped pistachios (optional)

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Prepare the base:
Arrange the arugula or mixed greens on a large serving platter or salad bowl.

Add the produce:
Scatter the sliced peaches, cherry tomatoes, red onion, and basil leaves over the greens.

Add the burrata:
Place the burrata balls on top of the salad. Gently tear them open slightly so the creamy center can spread into the salad.

Dress the salad:
Drizzle with olive oil, lemon juice, and balsamic glaze.

Season and finish:
Sprinkle with flaky sea salt, black pepper, and toasted pine nuts or pistachios if using.

Serve immediately:
Best enjoyed fresh while the peaches are juicy and the burrata is creamy.

Cooking Tips

Use ripe but firm peaches so they hold their shape and don’t become mushy.
Bring burrata to room temperature for about 15–20 minutes before serving for the best creamy texture.
Toast the nuts for extra flavor and crunch.
Use a high-quality olive oil since the dressing is simple and every ingredient stands out.
Slice onions very thinly so they don’t overpower the delicate flavors.
Assemble just before serving to keep the greens crisp.
Try heirloom tomatoes for even more color and sweetness.

Variations

Add prosciutto: Layer in thin slices for a salty, savory boost.
Make it heartier: Add grilled chicken or shrimp for extra protein.
Swap the greens: Use spinach, butter lettuce, or spring mix instead of arugula.
Try nectarines: They work beautifully in place of peaches.
Add avocado: For an extra creamy texture.
Use mozzarella instead: If burrata isn’t available.
Make it spicy: Add a pinch of crushed red pepper or hot honey drizzle.
Go crunchy: Add croutons or toasted sourdough pieces.
Add berries: Blueberries or blackberries pair wonderfully with peaches.
Use honey vinaigrette: Instead of balsamic glaze for a lighter sweet finish.