Peach Burrata Salad is a summer dish built on restraint. With so few ingredients, every detail matters — from how ripe the peaches are to when the burrata is torn and how the dressing is applied. When done correctly, the result is light, creamy, and refreshing without feeling messy or overly rich.

This salad is about contrast: cool burrata against juicy peaches, sweetness balanced by acidity, and richness cut by good olive oil. It’s best served immediately and works beautifully as a starter, light lunch, or part of a seasonal spread.

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Ingredients (Serves 2–3)

• 3 ripe peaches, sliced

• 2 balls burrata cheese, drained

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic glaze or aged balsamic (optional)

• Salt, to taste

• Freshly ground black pepper

• Fresh basil leaves

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Peaches

Wash and slice the peaches into wedges.

Tip:
They should be ripe but still firm — overly soft peaches release too much juice.

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2. Bring Burrata to Temperature

Remove the burrata from the fridge 15 minutes before serving.

Key point:
Cold burrata dulls flavor and texture.

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3. Assemble the Base

Arrange peach slices on a serving plate.

Lightly season with a small pinch of salt and black pepper.

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4. Add the Burrata

Tear the burrata gently by hand and place it over the peaches.

Do not cut — tearing creates softer edges and better texture.

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5. Finish Carefully

Drizzle olive oil evenly over the salad.

Add balsamic glaze only if using, and use it sparingly.

Finish with fresh basil.

Important:
Oil goes on last. It ties everything together.

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6. Serve Immediately

This salad does not wait. Serve as soon as it’s assembled.

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Professional Tips for Best Results

• Use high-quality olive oil — it’s a main flavor

• Season peaches lightly before adding cheese

• Less balsamic is more

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Common Mistakes to Avoid

• Using underripe peaches

• Serving burrata cold

• Overloading with balsamic

• Assembling too early

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Serving Suggestions

Serve on its own or with grilled bread.
Pairs beautifully with grilled meats, seafood, or a crisp white wine.