Ingredients
Salad Base
2 ripe peaches, sliced
2 cups cherry tomatoes, halved (or heirloom tomatoes, sliced)
1–2 balls burrata cheese (about 200–250 g total)
Fresh basil leaves, a handful
Dressing
2–3 tbsp extra virgin olive oil
1 tbsp balsamic glaze (or reduced balsamic vinegar)
1 tsp honey (optional)
Pinch of salt
Freshly cracked black pepper
Instructions
1. Prepare the Ingredients 
Wash and slice peaches and tomatoes.
Tear burrata gently into pieces or keep whole for presentation.
Arrange peaches and tomatoes on a serving plate.
2. Assemble 
Place burrata in the center of the plate.
Scatter fresh basil leaves over the top.
3. Dress It Up 
Drizzle olive oil generously over everything.
Add balsamic glaze in a light zigzag.
Sprinkle salt and black pepper to taste.
Add a touch of honey if you like a sweeter finish.
4. Serve 
Serve immediately while fresh and cool.
Best enjoyed with crusty bread or toasted baguette.
Serving Ideas 
Grilled chicken or fish on the side 
Toasted sourdough or focaccia 
Light summer wine pairing 
Tips 
Use ripe but firm peaches for best texture.
Burrata tastes best at room temperature.
Don’t overdress—keep flavors fresh and balanced.
Optional Add-Ons
Prosciutto slices for salty contrast 
Toasted pine nuts for crunch 
Arugula for peppery bite 
Chili flakes for a subtle kick 