tonight's midnight meal

peach burrata salad, the one that oozes

Name: peach burrata salad, the one that oozes
Prep time: 15 min
Total time: 15 min · no cook
Yield: 2 servings
Cuisine: Italian-inspired / summer salad
Ingredients: 1 ball fresh burrata (about 4 oz / 125 g), at room temperature; 2 ripe peaches, pitted and sliced into thin wedges; 3 cups baby arugula (about 2 large handfuls); 1 cup cherry tomatoes, halved; small handful fresh cherries, halved and pitted (optional, for color); 2 tablespoons pepitas (pumpkin seeds), or shelled pistachios; 1 tablespoon honey, for drizzling; 2 tablespoons extra-virgin olive oil; flaky sea salt, to finish; freshly cracked black pepper, to finish; a few fresh basil leaves (optional); a splash of balsamic vinegar or glaze (optional)

⏱ 15 min · no cook🍽 2 · a shareable summer plate

Ingredients · tap to check

1 ball fresh burrata (about 4 oz / 125 g), at room temperature
2 ripe peaches, pitted and sliced into thin wedges
3 cups baby arugula (about 2 large handfuls)
1 cup cherry tomatoes, halved
small handful fresh cherries, halved and pitted (optional, for color)
2 tablespoons pepitas (pumpkin seeds), or shelled pistachios
1 tablespoon honey, for drizzling
2 tablespoons extra-virgin olive oil
flaky sea salt, to finish
freshly cracked black pepper, to finish
a few fresh basil leaves (optional)
a splash of balsamic vinegar or glaze (optional)

The Way

take the burrata out of the fridge 20-30 minutes ahead and let it come to room temperature — cold burrata stays tight and won't ooze.
toss the arugula with a little of the olive oil and a pinch of salt so the leaves are just glossed, then spread it over a large plate as a loose bed.
arrange the peach wedges, halved cherry tomatoes and cherries over the arugula, tucking them in so every bite has fruit.
set the whole burrata ball in the center and tear it open at the top so the creamy stracciatella spills out over the fruit.
drizzle everything with the honey and the rest of the olive oil (and a little balsamic, if using), then finish with flaky salt and cracked black pepper.
scatter the pepitas and basil over the top last so they stay crunchy and green, and serve right away.

midnight tip — 🍑 two things make or break this plate: room-temp burrata (so it drapes instead of clumps) and genuinely ripe peaches. if the peaches are a little firm, a few minutes with the honey and a pinch of salt softens them and pulls out the juice.

Questions

burrata vs fresh mozzarella — what's the difference?

mozzarella is one solid milky cheese all the way through. burrata is a thin mozzarella shell filled with soft stracciatella and cream, so when you tear it open it floods the plate. mozzarella works in a pinch, but you lose the ooze that makes this salad.

my peaches aren't ripe — what do I do?

slice them thin, toss with the honey and a pinch of salt, and let them sit 10 minutes — they'll soften and release juice. nectarines are a great swap, and in a real pinch, ripe plums or even grilled peaches bring the sweetness back.

can I make it ahead?

not fully — it's best assembled just before serving so the arugula stays crisp and the burrata stays cool and creamy. you can slice the peaches and halve the tomatoes a few hours ahead and keep them chilled, then build the plate at the last minute.

peach burrata salad, the one that oozes

Ingredients · tap to check

The Way

Questions

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