This quick, elegant summer salad features juicy peaches, creamy burrata cheese, a sweet-tart balsamic sauce, and fresh basil on top. If desired, serve on a bed of arugula.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 (4 ounce) ball burrata cheese, at room temperature
- 1 peach, sliced
- 1 tablespoon thinly sliced fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons raspberry balsamic vinegar
- flaked sea salt to taste
- 1 pinch freshly ground black pepper or to taste
Instructions
- Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
- Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.
- Burrata is an Italian cheese made from mozzarella and cream. It has a softer, creamier center, but you can use mozzarella if you like.
- You can use regular balsamic vinegar, but I find that the raspberry gives a more intensely sweet/tart hit of flavor.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 176 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It works
Absolutely delicious!
I used Ricotta cheese on hand as I was certain I would not find Burrata cheese where I live (nor have I ever seen it, but now I’m curious…). Imagine my surprise when I realized the recipe called for reducing the minute portion of raspberry balsamic on the stove top until it thickened which I didn’t have time to mess with. Since I had searched for “no cook” recipes I didn’t expect this. Thankfully, I had purchased a small bottle of balsamic glaze (thickened) and stirred the raspberry balsamic and glaze together. Perfect. This presents well, my guests enjoyed it, it’s quick to prepare (if you skip the balsamic reduction), and is a unique and tasty appetizer to add to my rather ho-hum collection of appetizers. Thank you!
Loved this! It’s not fresh peach season, so I used sliced strawberries instead (though I suspect frozen/thawed peaches would have been really good in a pinch). Basil goes really well with strawberries and balsamic vinegar. And I drizzled the dish with 25-year aged balsamic vinegar, which has a sweetness, thickness, and fruitiness all by itself. This is definitely on my appetizer list for the future!
It’s official! Peaches and burrata are a perfect couple. I used saturn peaches, so I had to use more than indicated but the ratio is unimportant. If you have more of one, just use it to sop up the delicious juices on your plate. Do use raspberry vinegar, it is so fruity and tart that it gives a boost to your tastebuds. Serve with a cool glass of white wine and let the summer heat slide right by you. Thank you for the recipe.