Caprese is not just for tomatoes! Give your salad a whole new look with this recipe for peach buratta caprese.
I do love me a good caprese salad, especially at this time of year when the tomatoes are exploding with goodness all around us. But in addition to those seductive tomatoes, there are also the sweet, juicy, enticing peaches springing up in cheery baskets all over my local farm market, and it occurred to me that what was good for the tomato might also be good for the peach. As in, being nestled on a plate along with some creamy cheese, a little fresh basil and a drizzle of olive oil.
In other words, it was time for the peaches to be caprese-ed!And since I was already rocking the caprese boat, I decided to go all the way out on a limb and replace the traditional mozzarella cheese that one usually finds in delectable caprese salads with burrata. I’m currently addicted – ADDICTED! – to burrata, which is basically a ball of mozzarella cheese filled with cream and little bits of mozzarella curd. It looks all innocent on the outside, like a regular ball of mozzarella minding it’s own business.
But when you cut into it, out spills a puddle of cream and little rags of curd and oh my goodness. You can definitely use slices of fresh mozz for this recipe, but if you can get your hands on burrata? Well, don’t say I didn’t warn you.
So all there is to this salad is to slice up some fresh juicy peaches, top them with some torn burrata or sliced mozzarella, scatter on some fresh basil and a drizzle of olive oil, and sprinkle a teeny bit of sea salt over the whole thing. It’s a sweet and salty plate full of summer!Print
- 3–4 ripe peaches, sliced
- 1/2 pound burrata or fresh mozzarella
- 1/4 cup sliced basil or tiny basil leaves
- Olive oil for drizzling
- Sea salt
- Arrange slices peaches on four salad plates.
- Top the peaches with sliced mozzarella or torn burrata cheese.
- Scatter basil on top. Drizzle with a little olive oil and and a pinch of sea salt.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!