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Bringing juicy peaches, rich burrata, and crisp greens together with a balsamic drizzle, this bright salad is my top pick for summer get-togethers. The mix feels refreshing and light, but that creamy cheese and zap of balsamic keep it feeling fancy. If I’m planning something special or just need a quick, gorgeous meal for a picnic, this is always what I turn to. It looks so good and the flavors just pop—it never fails to wow everyone at the table.
One steamy afternoon in July, I tossed this together and my friends were hooked—the combo of burrata and peaches just wowed them. It turned into my standby for both summer lunches and big gatherings, and people still ask for it.
Irresistible Ingredients
- Salt and pepper: Just a bit of each lets the flavors shine; freshly ground pepper makes everything better
- Extra virgin olive oil: Choose a fruity or grassy olive oil if you can; it adds richness and ties everything together
- Balsamic glaze: Thick and tangy, a sweet balsamic glaze finishes things off; aim for one that’s free from fake flavors
- Mixed greens: Use a combo like spinach and arugula for a mix of gentle and peppery tastes, plus soft texture
- Burrata cheese: Pick up the freshest burrata you can find—it should be soft and packed in liquid to stay creamy
- Ripe peaches: Choose peaches that smell amazing and are a little soft near the stem so you know they’ll be super juicy
Easy How-To Steps
- Finish and Enjoy:
- Shake on some salt and fresh ground pepper right before you dig in. Burrata tastes best when you eat it immediately.
- Pour on the Dressing:
- Grab a spoon to splash olive oil all over, covering peaches, cheese, and greens. Then sweep on the balsamic glaze for a pretty, shiny finish.
- Add Burrata and Peaches:
- Drop the peach slices across the greens, letting a few overlap for a pretty look. Tear up your burrata and scatter it into the mix.
- Spread the Greens:
- Set out your greens on a big plate or wide bowl, fluffing them gently with your hands to make them look inviting.
- Prep the Peaches:
- Wash peaches in cool water, dry them, then slice into wedges. Keep the skins on—they add nice color and a bit of snap.
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Burrata is the true star for me. Can't get enough of that creamy center with juicy, sharp fresh peaches. My family can't forget last summer—us eating it on the grass, fingers sticky, laughing as the sun set.
Smart Storage Hints
Put this together right before eating so the greens stay crisp and burrata creamy. Want to get ahead? Chop peaches and rinse greens, but save the assembly and drizzle until the last minute. In the fridge, leftovers keep for a day max—but honestly, it’s way better fresh.
Swap-Out Ideas
Can’t grab burrata? Go for fresh mozzarella chunks or dollop on ricotta instead. Canned peaches will do if you rinse and dry them. For extra crunch, toss on roasted nuts like pistachios or walnuts—or brighten things up with a splash of lemon juice in your glaze.
Tasty Pairings
I love to plate this up next to grilled fish or chicken when it’s warm outside. Makes a killer starter at a dinner party or a simple lunch with hunks of bread. You can toss on some torn mint or basil for added color and a fresh, herby kick.
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Food History
Mixing peaches and soft cheese goes way back in Mediterranean cooking—especially Italy, where these ingredients star in classic starters. Burrata, from southern Italy, is all about creamy indulgence. Tossing fruit and cheese in a salad just shows how these traditions love unfussy, beautiful food.
Recipe FAQs
- → Which peaches taste the best here?
Stick with firm but juicy yellow or white peaches so your slices hold up and stay sweet.
- → Any swaps for burrata if I don't have it?
Try fresh mozzarella—it's soft and creamy like burrata and works in a pinch.
- → Will it still work if I prep early?
You can get all your parts ready beforehand but save mixing and saucing for right before guests dig in so nothing turns soggy.
- → What leafy greens go well?
A pile of arugula with spinach is spot on, but tossing in spring mix is simple and just as tasty.
- → How do I whip up balsamic glaze from scratch?
Pour balsamic vinegar in a pan and let it bubble away to halve and get syrupy, cool it down, and then drizzle.