Peach Burrata Salad with Hot Honey
This stunning summer salad combines sweet, juicy peaches with creamy burrata cheese, all tied together with a kick of spicy hot honey. It’s an effortless yet elegant dish that comes together in under 15 minutes, perfect for impressing guests or enjoying a decadent solo lunch.
Equipment
- Large serving platter or wide shallow bowl
- Chef's knife
- Cutting board
- Small skillet (for toasting nuts)
- Paper towels
Ingredients
- 2 ripe but firm peaches such as Red Haven or Elberta
- 3 tbsp hot honey store-bought or homemade
- ¼ cup toasted pistachios or almonds, roughly chopped
- 2 cups arugula or mixed greens
- ¼ cup fresh basil leaves, torn
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp extra-virgin olive oil optional
- 1 tbsp balsamic glaze optional
Instructions
- Wash and dry the arugula. Arrange it on a large serving platter or in a wide, shallow bowl.
- Slice the peaches: cut them in half, remove the pit, and slice each half into 6-8 wedges. Arrange the peach slices artfully over the greens.
- Remove the burrata from its packaging and pat it very gently dry with a paper towel. Place the whole ball of burrata in the center of the platter, nestled among the peaches and greens. Do not cut it open yet.
- Scatter the toasted pistachios and torn basil leaves evenly over the entire salad.
- Drizzle the hot honey generously over the burrata and the peaches. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. If using, drizzle the olive oil and balsamic glaze around the edges.
- Bring the platter to the table whole. Just before serving, use a fork and knife to gently tear the burrata open, revealing its creamy center. Toss everything together gently so the creamy cheese coats the fruit and greens. Serve immediately.
Notes
For best results, let the burrata sit at room temperature for at least 30 minutes before serving to achieve an oozy, luscious texture. Choose peaches that are sweet but still firm to avoid a soggy salad. Flaky sea salt is essential—it amplifies the sweetness of the peaches and balances the richness of the cheese. To make your own hot honey, mix 3 tbsp of regular honey with 1/2 tsp red pepper flakes and a pinch of cayenne; let it sit for 10 minutes before using. This salad is best served immediately; leftovers will not keep well due to the creamy cheese and fresh fruit. For variations, try adding prosciutto, swapping basil for mint, or topping with crispy fried shallots.