Ingredients
Scale
- 4 ripe peaches, sliced
- 8 oz burrata cheese, torn into chunks
- 2 cups arugula or mixed greens
- Fresh basil leaves, for garnish
- ½ cup balsamic glaze (or homemade balsamic reduction)
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
Instructions
- Start by washing and slicing the peaches thinly. Handle ripe peaches gently to avoid breaking the flesh.
- Lay the arugula or mixed greens on a large serving platter. Arrange the peach slices evenly over the greens to create a colorful base.
- Gently tear the burrata into chunks or slices and scatter over the peaches and greens for added richness and creaminess.
- Drizzle the balsamic glaze generously over the salad. Follow with a light drizzle of extra virgin olive oil, then season with salt and freshly ground black pepper.
- Finish with fresh basil leaves for aroma and color. Serve immediately to enjoy the fresh flavors of this summer salad.
Notes
- For a more vibrant presentation, add toasted nuts or a pinch of chili flakes for heat.
- Prepare the salad components in advance and store separately in airtight containers for freshness.
- Use homemade balsamic reduction for a richer flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg