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Fresh Peach Caprese Salad Recipe with Creamy Burrata and Basil Oil

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A light and refreshing summer salad combining juicy peaches, creamy burrata, and fragrant basil oil for a delightful twist on the classic caprese.

Ingredients

Scale
  • 3–4 ripe peaches, sliced
  • 8 ounces (about 225g) creamy burrata cheese, drained and at room temperature
  • 1 cup fresh basil leaves, tightly packed, washed and dried
  • ½ cup (120 ml) extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Optional: 2 tablespoons toasted pine nuts for garnish
  • Optional: 1 teaspoon raw honey for drizzle

Instructions

  1. Prepare the basil oil: In a blender or food processor, combine ½ cup (120 ml) extra virgin olive oil and 1 cup fresh basil leaves. Blend until smooth and vibrant green, about 30 seconds. Add a pinch of sea salt to taste. Strain through a fine-mesh sieve if desired. Set aside.
  2. Slice the peaches: Rinse and dry peaches. Using a sharp knife, slice into thin wedges about ¼ inch (6 mm) thick. Arrange slices on a serving platter, slightly overlapping.
  3. Prepare the burrata: Tear or slice burrata into bite-sized pieces and scatter evenly over the peaches. Let burrata rest at room temperature for about 10 minutes before serving.
  4. Drizzle and season: Drizzle 1 tablespoon (15 ml) white balsamic vinegar over peaches and burrata, then spoon basil oil on top. Sprinkle flaky sea salt and freshly ground black pepper to taste.
  5. Optional garnish: Toast 2 tablespoons pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant (about 3 minutes). Scatter over salad. Drizzle 1 teaspoon honey if desired.
  6. Add a few whole basil leaves for garnish. Serve immediately or keep chilled for up to an hour before serving.

Notes

Use ripe peaches that give slightly under gentle pressure for best juiciness. Let burrata come to room temperature before serving for creaminess. Blend basil oil gently to avoid bitterness and use within 2 days. Toast pine nuts carefully to avoid burning. Drizzle honey if peaches are not sweet enough. Assemble salad just before serving to keep peaches fresh and burrata creamy.

Nutrition

Keywords: peach caprese salad, burrata salad, summer salad, basil oil, fresh peaches, easy salad recipe, healthy salad, vegetarian salad

Find it online: https://spoonette.com/fresh-peach-caprese-salad-recipe-with-creamy-burrata-and-basil-oil-easy-summer-salad/