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A close-up smartphone photo of Peach Burrata Salad with vibrant orange peaches and creamy white cheese.

Peach Burrata Salad with Thick Balsamic Glaze and Fresh Basil

This Peach Burrata Salad features ripe stone fruit wedges, creamy torn cheese, and a rich balsamic drizzle on peppery arugula. A stunning 15-minute summer appetizer perfect for garden parties or gourmet lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Fresh Salad Ingredients
  • 4 cups (80g) Baby arugula Washed and dried
  • 2 large (300g) Peaches Wedges, skin-on
  • 8 oz (225g) Burrata cheese Room temperature
  • 1/2 cup (15g) Fresh basil leaves Whole, small leaves
  • 3 tbsp (45ml) Balsamic glaze Thick and syrupy
  • 1 tbsp (15ml) Extra virgin olive oil For the greens
  • 1 tsp (5g) Flaky sea salt To taste
  • 1/2 tsp (2g) Cracked black pepper Coarse grind

Equipment

  • 1 Shallow ceramic bowl White color preferred for contrast
  • 1 Chef's Knife Must be sharp for clean peach wedges

Method
 

Prepare the Greens
  1. Arrange the washed and dried baby arugula in a shallow white ceramic bowl. Drizzle with olive oil and a pinch of salt, tossing lightly to coat.
Fruit and Cheese Prep
  1. Slice peaches into thick, skin-on wedges. Arrange them artfully over the bed of arugula.
  2. Place the burrata ball in the center. Use your fingers to tear it open, revealing the creamy interior and letting it flow onto the fruit.
Final Garnishing
  1. Decorate with whole basil leaves. Zig-zag the thick balsamic glaze across the entire dish. Finish with flaky sea salt and cracked black pepper.

Notes

Always serve at room temperature for the best cheese texture.
Use a high-quality aged balsamic or a reduced glaze for the best zig-zag effect.