Print

Fresh Peach Burrata Caprese Recipe with Basil Oil Easy Summer Salad

fresh peach burrata caprese - featured image
Print Recipe

A quick and easy summer salad featuring ripe peaches, creamy burrata, and fragrant basil oil, perfect for light meals and entertaining.

Ingredients

Scale
  • 3 ripe peaches, sliced
  • 8 ounces burrata cheese
  • 1 cup fresh basil leaves, packed
  • ½ cup extra virgin olive oil (120 ml)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Balsamic glaze, optional for drizzling

Instructions

  1. Place 1 cup of fresh basil leaves in a small saucepan. Pour in ½ cup (120 ml) of extra virgin olive oil, making sure leaves are mostly submerged. Warm the oil gently over low heat, keeping it around 140°F (60°C) for about 10 minutes. Stir occasionally.
  2. Remove the saucepan from heat and let the basil steep in the oil as it cools for another 10 minutes.
  3. Optionally strain the oil using a fine mesh strainer into a small bowl or jar, discarding the basil leaves. Leave leaves in for a rustic look if preferred.
  4. Wash and slice the peaches into thin wedges, about ¼ inch (6 mm) thick.
  5. On a serving platter, arrange alternating slices of peach and torn or sliced burrata. Scatter a few fresh basil leaves on top.
  6. Drizzle the cooled basil oil evenly over the salad.
  7. Sprinkle with flaky sea salt and freshly ground black pepper. Drizzle with balsamic glaze if desired.
  8. Serve immediately as a starter, side dish, or light lunch.

Notes

Keep the basil oil warm but not hot to avoid bitterness. Slice peaches just before serving to prevent browning. Basil oil can be made up to 2 days ahead and stored in the fridge. For dairy-free, substitute burrata with plant-based mozzarella or creamy cashew cheese.

Nutrition

Keywords: peach salad, burrata, caprese, basil oil, summer salad, easy salad, fresh peaches, no-cook recipe

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