Juicy peaches and creamy burrata cheese are drizzled with a sweet-tart balsamic reduction and topped with fresh basil in this easy, impressive summertime salad. Serve on a bed of arugula if you like.
Ingredients
- ball burrata cheese, at room temperature: 1 piece (4 ounce)
- peach: 1 piece (sliced)
- Fresh Basil Leaves: 1 Tbsp (thinly sliced)
- extra-virgin olive oil: 2 Tbsp
- raspberry balsamic vinegar: 3 Tbsp
- flaked sea salt: (to taste)
- pinch freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
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Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.
