This juicy peach caprese salad is topped with creamy burrata, fresh basil and tangy balsamic glaze. It’s the perfect easy side dish or light summer meal that can be prepped and on the table in just 10 minutes!
Nothing beats a plump, sweet summertime peach, except maybe this peach caprese salad. I’ve made it 5 times in the past two weeks and have it on the menu for tomorrow night too. Yup, it’s that good.
I’ve made avocado caprese salad (delish) which is definitely another favorite, but nothing, not even a ripe heirloom tomato, can beat a caprese salad with peaches. It adds a pop of sweetness that offsets acidy another other flavors. You’re bound to be obsessed.
Serve with crusty bread for lunch or a light summer dinner or pair with some simple grilled chicken like my Greek yogurt marinated Chicken, a favorite around here. It’s also a good one to bring to a BBQ since, as long as you don’t mind shlepping along the burrata and garnishes separately, you can prep the plate of peaches and basil at home ahead of time.
Plus, have I mentioned it only takes 10 minutes to prep? Its amazingly fast and easy to put together with just a little slicing and drizzling. You won’t find an easier recipe that delivers this much flavor.
Ingredients
All you need is peaches (or nectarines), basil, burrata, olive oil, balsamic glaze and some salt and pepper. 8 ingredients but they’re simple ones. I use store bought but see the notes in the recipe card for instructions on making balsamic glaze out of balsamic vinegar and sugar if you want to make your own.
How to Make Peach Caprese Salad
- Spread sliced peaches out on a serving plate.
- Place basil around the peaches.
- Place burrata in the center.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with salt and fresh cracked pepper and serve!
Tips for Making It Perfectly
Recipe Tips
- Adjust the amount of salt and balsamic glaze to your preference! Peaches come in different sizes and if it seems like it needs a touch more, go for it. Balanced flavors make all the difference.
- Make sure those peaches are ripe and juicy! Choose peaches that are soft with a little give when you press with your finger. Freestone peaches (where the pit separates easily from the fruit itself) work best and if the pit doesn’t easily separate, slicing the whole thing before removing the pieces works best. Here’s a picture of what I mean by this:
Juicy Peach Caprese Salad with Burrata (10 Minutes)
Equipment
Ingredients
- 6-8 ounces burrata drained (one large ball, two medium or lots of minis)
- 3 Peaches sliced
- ¼ cup basil leaves torn into small pieces
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic glaze see notes on making your own
- ¼ teaspoon salt
- ¼ teaspoon black pepper fresh cracked is best
Instructions
- Spread sliced peaches out on a serving plate.
- Sprinkle basil leaves around the plate.
- Place burrata balls in the center of the plate.
- Drizzle olive oil and balsamic glaze across the salad in a zig-zag pattern.
- Sprinkle with salt and pepper and serve.
Notes
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting
Leave a Review