Peach, burrata, and basil salad is one of those non-recipe recipes. Arrange some oozing pieces of burrata cheese on a plate, top with peach chunks tossed in olive oil, and toss in some basil leaves for good measure.
Summer perfection on a plate. In this stunning dish, which would be a welcome side or appetizer at any meal, fresh peaches are tossed with basil and olive oil and strewn atop creamy burrata cheese. It’s simple, elegant, and ready to impress in just 15 minutes.–Angie Zoobkoff
Peach, Burrata, and Basil Salad
- Quick Glance
- 5 M
- 15 M
- Serves 2 to 4
- 1 to 2 ripe peaches (7 oz)
- 2 to 3 tablespoons extra-virgin olive oil
- Sea salt and freshly cracked black pepper
- 6 to 8 basil leaves, torn if large
- 4 ounces burrata
- 1. Halve the peach(es) and remove the pit. Cut the peach into bite-size chunks or slices.
- 2. Place the peaches in a bowl, drizzle with the oil, and season with sea salt and freshly cracked black pepper. Stir in the basil.
- 3. Using your fingers, gently pull or tease the burrata into large pieces and arrange them on a serving plate. Top with the peach mixture. Let stand for 10 minutes and then serve.
Recipe Testers Reviews
This peach, burrata, and basil salad is SO GOOD. These are classic summer flavors—I could eat this peach and basil salad every day when it's hot!
Play around with the proportions—more peach or more burrata, more basil or more pepper—and find what works best for you.
This was plenty for 2 people.
This peach, burrata, and basil salad is a great alternative to the classic tomato and mozzarella summer salad. The end result is only as good as the quality of your burrata and the ripeness of your peaches, so get the best you can find!
This peach, burrata, and basil salad is perfection on a plate. I will confess that I am familiar with the peach-burrata-basil combination and already knew that I loved it. The game changer here is letting it sit for 10 minutes. It's magic what happens in that time and takes it from being good to great!
Servings depend if it is for lunch, where it might only be 2 servings, or if it is an appetizer, where it could be up to 4.
The flavors of the peach, the olive oil, the burrata and the basil meld really well in this snap of a recipe.
Peaches on the softer side than what I had available would be optimal because you would get the peach juice mixed into the burrata and the olive oil, too. But even with slightly firmer peaches we really enjoyed this as a side to a dinner of pork chops.
I wanted to get every last drop of the extra olive oil because the burrata oozed into it nicely and was kind of irresistible. A nice crusty bread would do the trick well.
Amazing! This peach version of caprese salad is so good. Make sure you have the best of each ingredient called for because there are so few ingredients that they each must really shine.
What a great twist on the usual caprese salad. Sweet, juicy peach swaps out the tomato and fresh mozzarella is upgraded to creamy, unctuous burrata. Tear over as much basil as you can find, and use a heavy hand on the salt, pepper, and good oil.
If, like me, your peach was on the underripe side, a drizzle of acid can help (I used a teaspoon of balsamic).
I can’t wait to make this again when peaches are perfect!