Peach and burrata salad is what you need this summer.
My caprese-inspired salad is made up of juicy, macerated peaches, creamy burrata cheese and a herbaceous basil oil. This salad is simple and all about the ingredients. First the peaches. I’m so excited for peach season. Before getting into desserts, I wanted to make something with a straight up, uncooked peach. I macerated them to enhance the sweetness, acidity and juiciness. Remember that the ideal amount of sugar and lemon juice depends on the flavor of your peach, so taste and adjust accordingly. Also, don’t forget the salt. A pinch or two just makes everything taste better.
Creamy rich burrata cheese goes perfectly with the sweet, acidic peaches. If you have trouble finding burrata, simply substitute fresh mozzarella. A drizzle of good quality olive oil adds a nice richness and flavor to the salad, and to make things even better, I made basil oil. The subtle basil flavor throughout the salad combined with a few fresh leaves, perfumes it with a beautiful herby flavor throughout. I simply whizzed up the basil and oil in a food processor, but after testing this recipe, I’ve also seen videos of some restaurant chefs blanching and shocking the basil first and using a neutral oil instead of olive oil. Definitely seems like that technique is worth a try, especially if you want your oil super bright green. I, however, think the olive oil gives it the best flavor. Oh and the bread. In my opinion, this peach and burrata salad needs bread. It’s the perfect vessel to scoop up everything into just the right bite. And to sop up all those juices at the end. So good
Macerated Peach and Burrata Salad with Basil OilSabrina Russo
- 3 medium peaches cut into wedges
- 5 oz 150g ball of burrata cheese
- 2 tsp sugar or to taste
- 2 tsp lemon juice or to taste
- ¼ cup extra virgin olive oil
- 2 tbsp basil leaves packed, plus more for garnish
- Kosher salt
- Crusty bread warmed, for serving
- Take out cheese: Remove burrata from fridge and sit out at room temperature. Leave in container with water until ready to eat.
- Macerate peaches: Add peach wedges to a bowl and season with salt. Add sugar and lemon juice to taste, starting with ½ to 1 tsp each, depending on the sweetness and tartness of your fruit. My peaches were not very sweet.
- Make basil oil: Add basil with a pinch of salt and a tablespoon of oil to a food processer. Chop. Add remaining 3 tablespoons of oil and process until basil is finely chopped and incorporated in oil. Strain through a sieve.
- Serve: Place burrata and macerated peaches on a plate. Drizzle over basil oil and garnish with basil leaves. Serve with bread. Enjoy.
My Three Seasons represents the 3 key factors that are most important to me in cooking. #1 Seasonal ingredients #2 Proper Seasoning (don't skimp on that salt!) #3 Cooking like a Seasoned chef (technique is everything). My name's Sabrina. I live in NYC. I'm a registered dietitian with professional cooking and food styling experience. Come cook with me.