Peach Burrata Recipe

Wash and dry greens

Wash the arugula thoroughly and spin or pat dry. Place in a large bowl and keep chilled until assembly.

Prepare tomatoes and peaches

Halve the cherry tomatoes. Cut peaches into 1/4" wedges, removing the pit. If peaches are very firm, briefly toss with 1/2 teaspoon honey and let sit 5 minutes to macerate.

Bring burrata to room temperature

Remove burrata from refrigerator 15–20 minutes before serving so it is soft and creamy inside.

In a small bowl or jar, combine the champagne vinegar, minced shallot, honey and Dijon mustard. Whisk to blend.

Slowly whisk in the 3 tablespoons extra-virgin olive oil until the dressing emulsifies and is glossy. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/2 teaspoon more honey for sweetness or up to 1 teaspoon more vinegar for brightness.

If preparing ahead, cover and refrigerate. Bring to room temperature and whisk again before using so the oil re-emulsifies.

Place the 4 cups of arugula in a large shallow serving bowl or on a platter, leaving the center slightly lower to cradle the burrata.

Scatter the halved cherry tomatoes and peach wedges evenly over the arugula.

Drizzle about two-thirds of the champagne dressing evenly over the greens, tomatoes, and peaches. Toss gently (using tongs or your hands) to coat the arugula without breaking the peach slices.

Nestle the 8 oz burrata in the center of the salad. Using a knife or your fingers, gently tear the top/outer membrane of the burrata to expose the creamy interior so it can mingle with the fruit and greens.

Spoon the remaining dressing over and around the burrata so some reaches the exposed creamy center.

Finish with the grated lemon zest evenly over the salad, a light drizzle (1 tablespoon) of extra-virgin olive oil if desired, and scatter fresh basil leaves for color and aroma.

Season with a final small pinch of flaky sea salt and a grind of fresh black pepper to taste. Serve immediately with crusty bread or crostini for scooping the burrata and peaches.

For extra depth, lightly char peach wedges in a hot skillet or grill pan 1 minute per side before assembling. Reduce added honey if peaches are very sweet. Use good-quality burrata for best creaminess; plan for about 2–3 oz per person.