Peach & Burrata Caprese Salad
Enjoy this Peach & Burrata Caprese Salad as a side salad to your meal or accompanied with your next charcuterie board. This refreshing spin off the OG Caprese Salad has ripe peaches, creamy burrata, fresh basil, and mint, all drizzled with an easy balsamic reduction.
Doesn’t this Peach & Burrata Caprese Salad just look so freaking refreshing and summery?! Not only does it look it, it tastes like it. No lie.
A few weeks ago, my mom bought a bountiful of these cute little mini peaches for Penny. Penny gobbled them up and has been on a peach kick ever since. So of course, I have to buy more for the girl or she’ll throw a fit. While I was ordering them (so thankful for whole food deliveries right now!) I had this idea of throwing them in some sort of salad. I still had burrata in my fridge and had been picky on how I wanted to use it. I knew the flavors I wanted, just didn’t know how it would all work out.
It’s so, so, so good guys. Refreshing, simple, & easy to put together.
WHAT INGREDIENTS WILL I NEED TO MAKE THIS SALAD?
It’s a simple list:
- Peaches
- Burrata
- Fresh Mint
- Fresh Basil
- Balsamic Vinegar
- Honey (optional)
- Salt + Pepper
Juicy, ripe peaches and fresh mint always pair well together.
Creamy burrata and aromatic basil are made for each other.
Balsamic vinegar reduction goes well with both sweet & savory. This really helps marry everything together.
I have always been able to find burrata at my local Whole Foods and Stop & Shop. If you’re not able to find it, you can sub it out in this recipe with fresh mozzarella.
If you have it or want to, the addition of prosciutto would be amazing in here.
WHAT IN THE WORLD IS BURRATA?
I thought burrata was commonly known but after a few conversations I found out quickly, it’s not.
Burrata is a soft cow’s milk cheese where at first glance, it looks like a fresh ball of mozzarella… but it’s even better. The outer shell is solid mozzarella cheese and within is a creamy center of soft, stringy curd and cream. Translated from Italian, burrata literally means buttery!
If you didn’t know what burrata was, I really hope you try this dreamy cheese as soon as you can!
HOW DIFFICULT IS IT TO MAKE A BALSAMIC REDUCTION?
It’s not at all, I think a little patience and good timing is just needed.
You’ll only need balsamic vinegar. If you prefer a sweeter reduction, you can add some honey. They would be added to a small pot and we just need to wait and keep an eye on it. It can take 10 to 15 minutes for the reduction to be ready, but I still recommend to keep an eye on it. Once you see the vinegar turning slightly syrupy and coating the back of the spoon, pull it off the heat because it will keep thickening as it cools. I remember the first time I made a balsamic reduction and took it off too late, and my glaze looked like molasses!
The recipe below makes a little over 1/4 cup, but you can easily double or triple the recipe. Any leftovers can be kept in a covered glass jar in the fridge for many weeks. You can use it on more salads, chicken, beef, fruit, vegetables, and even some desserts!
If you make this Peach & Burrata Caprese Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. Also, if you do make this recipe, don’t forget to tag me on Instagram @pocketfulofzest so I can see your creations! I love looking through all the photos!
Ingredients
- 3 peaches sliced into wedges
- 1 burrata ball
- 7 basil leaves have extra for garnish
- 7 mint leaves have extra for garnish
- ½ cup balsamic vinegar
- 1 tbsp honey optional
- salt & pepper to taste
Instructions
- For the balsamic vinegar reduction: Put the balsamic vinegar in small pot on medium heat. If using honey to sweeten, add that to the pot as well. Bring the vinegar to a boil, then reduce the heat and let simmer for 10 to 15 minutes or until the sauce coats the back of a spoon. The vinegar is ready when it turns into a syrup like glaze. It will continue to thicken as it cools, so remove it from the heat a little bit ahead of time before it gets too thick. Set aside to cool, then use immediately or store in a glass jar with a cover in the refrigerator. Will stay good for a few weeks.
- For the salad: Arrange the peach wedges on a serving platter. Take the burrata ball out of its water bath and carefully break into pieces and place on top of the peaches. Tear the basil and mint leaves and scatter over top. Drizzle the balsamic vinegar reduction over the salad, and season with salt and pepper. When serving, drizzle more of the balsamic vinegar reduction, garnish with a few whole leaves of basil and mint, and add more salt & pepper if needed.
Nutrition
