This peach and burrata Caprese salad is a great example to show you that food doesn’t have to be fussy to be delicious. It may be simple. But those perfectly ripe peaches and tomatoes give off an aroma that screams out “Summertime!”
And the rich, creaminess of the burrata doesn’t hurt.
Mr. uglyducklingbakery and I recently went out for dinner without the kiddo for the first time in a long time. Among other deliciousness, one of our starters was a burrata salad. And I became curious if I could make it at home.
It turns out that burrata is something that you should enjoy without knowing all the details. Because burrata is mozzarella that has been filled with stracciatella – a mixture of mozzarella and cream. There’s a reason it all oozes out when you cut it.
I didn’t make the burrata in this recipe. But making mozzarella is now on my to-do list.
FAQs about mozzarella, burrata, and Caprese salads
Traditionally, Caprese salad does not have any vinegar, but it is not unusual to see vinegar added. No one will kick you off the island.
It would still be edible, but you would lose the texture and consistency. So not recommended, especially for burrata.
We’ve had Caprese sandwiches, skewers, and pizza (the Margherita) so far this summer.
Someone suggested this recipe for a beginner, but let me know in the comments if you have a favorite to recommend!
Peach and burrata Caprese salad
- 8 oz burrata, whole
- 2 medium to large ripe peaches
- 2-3 medium to large ripe tomatoes
- ½ tsp salt
- ¼ cup basil leaves
- up to 1 tbsp extra virgin olive oil
- Place the burrata in the center of shallow serving dish.
- Pit the peaches and slice them thickly (~1/2 inch).
- Core the tomatoes and slice them to a similar thickness.
- Arrange the peaches and tomatoes around the burrata.
- Sprinkle with salt, arrange the basil leaves, and drizzle the olive oil on top as desired.
- Let sit at room temperature until serving. The salad would benefit from sitting for ~30 minutes if the time is available.
- (If desired) To peel peaches, use the tip of a paring knife to make a large, shallow X in the skin of the bottom of the peach. Drop them in boiling water for 30-60 seconds, lift them out with a slotted spoon, and place them into a bowl of ice water. The skin should peel off easily.
- Grilling the peaches would add a layer of complexity to the taste and effort.
- Some commenters have suggested that prosciutto would be a complementary addition.
- See the FAQs re: vinegar, which could be drizzled on at the same time as the olive oil.
If you make this peach and burrata Caprese salad, please comment here or share a pic with me on Instagram!