
Peach and Burrata Salad
This peach and burrata appetizer is the ultimate summer dish — fresh, creamy, sweet, and savory all in one. Served on a bed of peppery arugula, drizzled with olive oil and balsamic glaze, this dish is as beautiful as it is delicious.Perfect for date nights, gatherings, or a light lunch, this recipe is proof that simple ingredients make the most elegant meals. I use only organic, non-toxic ingredients to nourish the body and elevate flavor — and you’ll taste the difference.
Servings 5 people
Calories 365kcal
Ingredients
- 4 Cups Fresh Arugla Organic
- 2 Ripe Peaches Organic, Thinly Sliced
- 3 Cups Burrata Cheese Organic
- 3 Tbsp Atlas Extra Virgin Olive Oil Organic
- 2 Tbsp Balsamic Glaze Organic
- 1 Tsp Flaky Sea Salt Organic
- 1 Tsp Fresh Cracked Black Pepper Organic
- 6 leaves Fresh Basil Organic
Instructions
- Prepare the Base:Place the arugula in a shallow serving platter or evenly divide among 4 small plates.
- Slice the Peaches:Wash and thinly slice peaches (skin on or off, your choice). Gently layer the slices over the arugula.
- Add the Burrata:Add burrata into a piping bag or ziplock. Pipe dollops and place evenly over the salad.
- Drizzle & Season:Drizzle the olive oil and balsamic glaze over the entire salad. Sprinkle with flaky sea salt and freshly cracked black pepper.
- Garnish & Serve:Top with fresh basil leaves for extra flavor and color. Serve immediately or place in the fridge until ready to enjoy.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 0.002g | Cholesterol: 101mg | Sodium: 0.1mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 1027IU | Vitamin C: 0.1mg | Calcium: 753mg | Iron: 0.02mg