- 2-3 ripe peaches, sliced
- 1 ball burrata cheese (8 oz)
- 2 cups arugula or mixed greens
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze or vinegar
- Salt and black pepper
- Optional: prosciutto, nuts, fresh herbs, honey
Step 1 – Slice The PeachesCut peaches into wedges—about 6–8 slices each. They should hold their shape but still feel juicy when you press them. If they’re too soft, the salad gets watery. Step 2 – Prep The BaseWash and dry your greens really well. (Quick tip: wet greens = diluted flavor. A salad spinner helps more than you’d think.) Step 3 – Arrange EverythingSpread greens on a large plate or shallow bowl. Add peach slices evenly, then place the burrata right in the center.Don’t cut it cleanly—tear it open. Let that creamy center spill out a bit. It’s part of the experience. Step 4 – Add The Finishing TouchesDrizzle olive oil and balsamic over everything. Sprinkle salt and pepper. Then add your extras—nuts, herbs, prosciutto. Step 5 – Serve ImmediatelyThis isn’t a “let it sit” kind of salad. Serve it fresh, while the textures still contrast—creamy, crisp, juicy.
