Peach Burrata Caprese Salad

To be honest, the thing I’m the worst at making is salads. I’m always chopping the ingredients too small, or leaving them too big. I overdress them or underdress them. And bad salads don’t keep very long – they get pretty gross if you forget about them in the back of the fridge for a week (guilty).

But I conquered my fear of salads with this peach and burrata caprese. I made it for my parents’ anniversary dinner, and they loved it. Since it’s peach season, I threw in peaches with the classic tomato and basil caprese salad. I also replaced the traditional mozzarella with burrata, because I think it makes the salad more cohesive. It’s a super simple salad, dressed with just a drizzle of good balsamic vinegar. Make it with fresh summer produce; it’ll be gone before you can sit down!

Ingredients

This is a super simple salad. It has just 5 ingredients, but they make such an excellent combination.

You will need:

• Peaches: Fresh, ripe summer peaches are the best. However, if you’re craving this salad out of season, you can use canned sliced peaches – rinse and drain them before using.
• Tomatoes: Summer is tomato season! Pick a large, firm one. Heirloom tomatoes are especially tasty.
• Burrata cheese: Burrata cheese is basically a ball of mozzarella cheese with a creamy, soft center. Slice it in wedges to get a bit of that yummy center in each piece.
• Fresh basil
• Balsamic vinegar

Tips

• Slice your ingredients fairly thinly to make the salad more cohesive.
• If you want to plate this salad fancily, you can lay the basil, tomato, and peach first and then break open a piece of burrata on top.

Peach & Burrata Caprese Salad

A new take on caprese! Perfect for summer.

Prep Time: 10 min	Assembly Time: 5 min
Total Time: 15 min	Serves: 4

Ingredients

• 3 ripe yellow peaches
• 1 large heirloom tomato
• 3 sprigs of fresh basil
• 2 balls of burrata cheese
• Balsamic vinegar

Instructions

1. Slice peaches and tomato into thin wedges. Tear or cut burrata into small chunks.
2. Alternate peach slices, tomato wedges, and leaves of basil on plates. Intersperse with burrata.
3. Finish with a drizzle of balsamic vinegar and enjoy!

Notes

This recipe is gluten-free and vegetarian. It will last in the fridge for up to 3 days.