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Close up overhead shot of Peach Burrata Salad showing the creamy cheese interior and vibrant peach slices.

Peach Burrata Salad: The Ultimate Summer Stone Fruit Appetizer

A stunning Peach Burrata Salad featuring ripe orange peach slices, torn creamy burrata, and fresh basil. Finished with a thick balsamic glaze and flaky sea salt, this 10-minute appetizer is the epitome of effortless summer elegance.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 3-4 large Fresh Ripe Peaches Sliced into uniform wedges
  • 8 oz (225g) Burrata Cheese One large ball, room temperature
  • 1/4 cup (10g) Fresh Basil Leaves Whole, bright green leaves
  • 2 tbsp (30ml) Extra Virgin Olive Oil High-quality finishing oil
  • 2 tbsp (30ml) Thick Balsamic Glaze Store-bought or reduced reduction
  • 1 tsp (2g) Cracked Black Pepper Coarsely ground
  • 1 tsp (5g) Flaky Sea Salt Maldon or similar for crunch

Equipment

  • 1 Chef's Knife Sharp knife for clean peach slices.
  • 1 Shallow Ceramic Serving Bowl White color preferred for visual contrast.

Method
 

Assembly
  1. Slice the ripe peaches into 1/2-inch wedges and arrange them in a circular pattern in a shallow white bowl.
  2. Place the burrata ball in the center and gently tear it open to reveal the creamy stracciatella interior.
  3. Scatter whole basil leaves over the dish and drizzle with olive oil and balsamic glaze.
  4. Finish with a generous sprinkle of coarse black pepper and flaky sea salt.

Notes

Ensure burrata is at room temperature for the best creamy texture.
Use firm-ripe peaches to maintain clean slices without bruising.