A composed salad that demands the best ingredients you can find. When peaches are at peak ripeness and burrata is fresh, this dish needs almost nothing else to be exceptional.
Details
| Yield | 4 servings |
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Difficulty | Low |
Ingredients
The Salad
- 3 ripe peaches, pitted and sliced into wedges
- 2 balls of fresh burrata (about 8 oz total)
- 3 oz fresh arugula
- ¼ cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Flaky sea salt and freshly cracked black pepper
- Optional: ¼ cup toasted pine nuts or pistachios
The Honey Glaze
- 2 tbsp honey
- 1 tsp fresh thyme leaves
- Pinch of red pepper flakes
Directions
Step 1 — Make the honey glaze
Warm the honey in a small saucepan over low heat. Add the fresh thyme and red pepper flakes and stir to combine. Let it steep for 3 to 4 minutes until fragrant, then remove from heat and set aside. This can be made up to a day ahead and stored at room temperature.
Step 2 — Prepare the peaches
Slice the peaches into even wedges. For an elevated presentation, char them briefly in a hot dry skillet or on a grill for 60 to 90 seconds per side until grill marks appear and the natural sugars begin to caramelize. This step intensifies their sweetness and adds a subtle smokiness that pairs beautifully with the cool burrata. If your peaches are perfectly ripe and sweet, serving them raw is equally valid.
Step 3 — Compose the plate
Spread the arugula across a large serving platter. Arrange the peach wedges over the greens. Tear the burrata balls open by hand and place them in the center and around the platter — the creamy interior should spill out naturally. Scatter the torn basil leaves over the top.
Step 4 — Dress and finish
Drizzle the olive oil and aged balsamic evenly over the entire platter. Follow with the warm honey glaze. Finish with a generous pinch of flaky sea salt and several cracks of black pepper. If using, scatter the toasted nuts over the top for crunch and texture contrast. Serve immediately — this dish does not hold well once dressed.
Chef’s Notes
- Ingredient quality is everything — this dish has nowhere to hide. Use the ripest peaches you can find, the freshest burrata available, and your best olive oil and balsamic.
- Burrata temperature — take the burrata out of the refrigerator 20 minutes before serving. Cold burrata is dense and lacks the silky, flowing texture that makes this dish work.
- Aged balsamic — a thick, syrupy aged balsamic is ideal here. Thin supermarket balsamic vinegar will taste sharp and acidic rather than sweet and complex. If that is all you have, reduce it in a small saucepan until syrupy before using.
- Seasonal note — this dish is only worth making with in-season peaches. Out of season, substitute ripe figs, nectarines, or grilled pears.
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