Description
A delicate Italian-inspired salad combining creamy room-temperature burrata, ripe peach slices, fresh basil, and a warm raspberry balsamic reduction. The dish balances sweet, tart, and herbaceous flavors in just 15 minutes, perfect for serving four with minimal effort.
Ingredients
1 (4 ounce) ball burrata cheese, at room temperature
1 ripe peach, thinly sliced
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons extra-virgin olive oil
3 tablespoons raspberry balsamic vinegar
Flaked sea salt to taste
1 pinch freshly ground black pepper
Instructions
Gently tear open the burrata cheese ball to expose the creamy core and place it in the center of a serving plate.
Arrange the sliced peaches around and on top of the burrata.
Sprinkle the basil over the cheese and peaches.
Drizzle the olive oil evenly over the salad.
In a small saucepan, bring the raspberry balsamic vinegar to a boil.
Reduce heat to medium-low and simmer for 5 minutes until a thick syrup forms.
Spoon the warm balsamic syrup over the salad.
Season with flaked sea salt and freshly ground black pepper.
Notes
If raspberry balsamic is unavailable, substitute with fig balsamic or regular balsamic vinegar for a different sweet-tart profile.
For added texture, serve the salad on a bed of arugula.
Ensure burrata is at room temperature to maximize creaminess and flow of the center.
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: Stovetop Reduction
- Cuisine: Italian