Peach Burrata Salad with Balsamic Drizzle for Summer Bliss

Enjoy a refreshing Peach Burrata Salad with Balsamic Drizzle, celebrating seasonal flavors.

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Prep Time 15

Cook Time 5

Resting Time 10

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 Ripe Peaches Sweet and juicy, white peaches for visual appeal.
1 ball Fresh Burrata Substitute with fresh mozzarella if needed.
4 cups Baby Arugula or Mixed Greens Adds a peppery note.

For the Drizzle

2 tablespoons Extra Virgin Olive Oil Opt for a smooth, quality oil.
2 tablespoons Balsamic Glaze Choose a thicker glaze.

For Seasoning

to taste Sea Salt
to taste Freshly Cracked Black Pepper

For Texture

1/2 cup Toasted Almonds Chopped or slivered.

For Garnish (Optional)

Microgreens or Edible Flowers For color and elegance.
a few Fresh Basil Torn leaves added just before serving.

Equipment

grill
Serving plate

Method

Step-by-Step Instructions

Wash and dry 2 to 3 ripe peaches, slice them thinly or into wedges. Grill slices for 1-2 minutes if desired.
Lay a bed of baby arugula or mixed greens on a serving plate. Arrange the sliced peaches around the greens.
Place a ball of burrata in the center of the salad, let it sit for 10 minutes to reach room temperature.
Drizzle olive oil and balsamic glaze over the salad, then sprinkle with sea salt and black pepper.
Scatter toasted almonds across the salad and garnish with microgreens or torn basil leaves.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep components separate for best freshness.

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