Peach Caprese Salad

This is summer in a salad: peppery arugula, juicy tomatoes, sweet peaches or nectarines, fresh basil and the creamiest burrata, all finished with olive oil and balsamic glaze. It’s fresh, simple and endlessly adaptable depending on which tomatoes and stone fruit look best at the market.

Servings: 6

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients

• 5 ounces arugula

• 3–4 ripe peaches or nectarines, sliced or cut into bite-size pieces

• 2–3 heirloom tomatoes, or 1 pint Campari or cherry tomatoes

• 2 (8-ounce) containers burrata

• ½ cup loosely packed fresh basil leaves, torn

• 3 tablespoons extra-virgin olive oil, divided, plus more as needed

• Balsamic glaze, for drizzling

• Flaky salt, to taste

• Freshly ground black pepper, to taste

  
  

Instructions

1. Dress the arugula. Add the arugula to a large bowl and drizzle with about 2 tablespoons olive oil. Season with a pinch of flaky salt and several cracks of black pepper. Toss with your hands until lightly and evenly coated.

2. Prepare the fruit. Cut the peaches or nectarines into slices or bite-size pieces. If using heirloom tomatoes, cut them into thick slices or wedges. Halve or quarter smaller tomatoes.

3. Prepare the burrata. Tear or cut the burrata into large pieces roughly the same size as the tomatoes. Alternatively, leave the burrata whole and arrange it on the serving platter so everyone can break into it themselves.

4. Assemble the salad. Arrange the dressed arugula, tomatoes, peaches or nectarines and burrata on a large serving platter. Scatter the torn basil leaves over the top.

5. Finish with the remaining 1 tablespoon olive oil, a generous drizzle of balsamic glaze, flaky salt and freshly ground black pepper. Serve immediately.

---

Serving Suggestions

Serve With:

• Grilled burgers

• Grilled chicken

• Grilled salmon

• Corn on the cob

• A simple pasta

---

Storage

This salad is best assembled right before serving, especially once the burrata has been cut. Store any leftover components separately in airtight containers in the refrigerator when possible.

If the salad is already assembled, refrigerate leftovers in an airtight container and enjoy within 1 day.

---

Maddie's Tip

Let the produce do the work. This salad is all about peak-summer ingredients, so use whichever tomatoes and stone fruit look best. Heirlooms, Campari tomatoes and cherry tomatoes all work, and peaches and nectarines are completely interchangeable. Just make sure everything is ripe and juicy.