Ingredients
Scale
- 4 ripe peaches, sliced
- 8 oz fresh burrata cheese
- 1/4 cup fresh basil leaves, chopped or whole
- 1/4 cup balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: Prosciutto slices or toasted nuts for added texture
Instructions
- Start by making a simple balsamic glaze, simmering 1 cup of balsamic vinegar over medium heat until it reduces by half and becomes syrupy, about 10-15 minutes. Let it cool before drizzling.
- Slice the ripe peaches into thin pieces, removing any pits. Arrange them on a serving platter for an attractive presentation.
- Gently place the burrata cheese in the center or scatter pieces across the peaches.
- Drizzle the olive oil evenly over the salad, season with salt and black pepper, then add a generous drizzle of balsamic glaze.
- Garnish with fresh basil leaves. For added crunch, top with toasted nuts or prosciutto slices if desired.
- Serve immediately to enjoy the freshest flavors.
Notes
- Use ripe peaches for maximum sweetness and flavor.
- Make your own balsamic glaze or purchase pre-made for convenience.
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 hours.
- Keep balsamic glaze separate until serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian-inspired summer
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 20 mg