Ingredients

  • Peaches: 2 ripe but firm peaches, pitted and sliced into wedges
  • Burrata: 8 oz (about 2 small balls or 1 large), drained
  • Arugula: 4 cups, washed and dried
  • Fresh Basil: 10-12 large leaves, torn or left whole
  • Pine Nuts: 1/4 cup, toasted
  • Balsamic Glaze: 2-3 tablespoons (store-bought or homemade, see below)
  • Extra Virgin Olive Oil: 2 tablespoons
  • Lemon Juice: 1 tablespoon
  • Salt: 1/4 teaspoon, or to taste
  • Black Pepper: Freshly ground, to taste

For Homemade Balsamic Glaze (Optional)

  • Balsamic Vinegar: 1/2 cup
  • Honey (optional): 1 tablespoon (for a touch of sweetness)

Equipment

  • Small skillet (for toasting pine nuts)
  • Small saucepan (if making balsamic glaze)
  • Large serving platter or bowl
  • Small bowl (for dressing)

Instructions

Step 1: Prepare the Balsamic Glaze (if making homemade)

  1. Pour 1/2 cup balsamic vinegar into a small saucepan over medium heat.
  2. Add 1 tablespoon honey (optional) for a slightly sweeter glaze.
  3. Bring to a gentle simmer, stirring occasionally.
  4. Reduce heat to low and simmer for 10-15 minutes until thickened and reduced by about half. The glaze should coat the back of a spoon.
  5. Remove from heat and let cool. It will thicken further as it cools.

Step 2: Toast the Pine Nuts

  1. Heat a small skillet over medium heat.
  2. Add pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant.
  3. Remove from heat and set aside to cool.

Step 3: Prepare the Dressing

  1. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper.
  2. Adjust seasoning to taste.

Step 4: Assemble the Salad

  1. Spread 4 cups arugula evenly on a large serving platter or in a wide bowl.
  2. Arrange peach slices over the arugula in a visually appealing pattern.
  3. Tear or place burrata balls over the peaches, spacing them evenly. If using one large burrata, place it in the center and gently tear it open to reveal the creamy interior.
  4. Scatter torn basil leaves over the salad.
  5. Sprinkle toasted pine nuts evenly across the top.

Step 5: Dress and Drizzle

  1. Drizzle the olive oil and lemon juice dressing over the salad.
  2. Finish with 2-3 tablespoons of balsamic glaze, drizzling in a zigzag pattern for a polished look.

Step 6: Serve

  1. Serve immediately with extra black pepper on the side for those who prefer a bolder flavor.
  2. Pair with crusty bread or enjoy as a standalone dish.

Tips

  • Peach Selection: Choose ripe but firm peaches to avoid mushiness. Freestone varieties are easier to pit and slice.
  • Burrata Handling: Drain burrata well to prevent excess liquid from watering down the salad.
  • Make-Ahead: Prepare balsamic glaze and toast pine nuts up to 2 days in advance. Store glaze in an airtight container at room temperature and pine nuts in a sealed container.
  • Substitutions: Swap arugula for baby spinach or mixed greens. Swap pine nuts for toasted almonds or walnuts if preferred.

Serving Size

  • Serves: 4 as a side, 2 as a main
  • Prep Time: 15 minutes (or 25 minutes with homemade glaze)
  • Total Time: 15-25 minutes