Ingredients
Method
- Rinse the ripe peaches and slice them into thin wedges.
- Cut the cherry tomatoes in half.
- Wash and thoroughly dry the arugula and basil leaves.
- In a large serving bowl, toss together the arugula, sliced peaches, and halved cherry tomatoes.
- Gently place the burrata balls on top of the salad mixture.
- Drizzle everything with the extra virgin olive oil and balsamic glaze.
- Season with a pinch of salt and a few cracks of black pepper.
- Scatter the fresh basil leaves over the top and serve right away for best flavor.
Nutrition
Notes
For the best flavor, use peaches that are ripe but still firm so they hold their shape. If you can't find burrata, fresh mozzarella is a good substitute, though it's less creamy. This salad is best served immediately; leftovers can be stored in the fridge for up to a day but the greens may wilt. A common mistake is overdressing—start with less olive oil and glaze, then add more if needed. For a California twist, add sliced avocado or toasted almonds. Serve as a light lunch or alongside grilled chicken or fish.