Peach, burrata, and basil salad is one of those non-recipe recipes that's a riff on Caprese salad. Arrange some oozing pieces of burrata cheese on a plate, top with peach chunks, and toss in some basil.

This peach, burrata, and basil salad is a godsend of a summer staple when either it’s too hot or you’re too lazy to do much more for supper than simply slice. The sweet, the creamy, the salty all collide in one of the loveliest and most fortunate accidents of summer.



  • 7 ounces (1 or 2) ripe peaches
  • 2 to 3 tablespoons extra-virgin olive oil
  • Sea salt and freshly cracked black pepper
  • 6 to 8 basil leaves, torn if large
  • 4 ounces burrata


  • Halve the peach(es) and remove the pit. Cut the peach into bite-size chunks or slices.
  • Place the peaches in a bowl, drizzle with the oil, and season with sea salt and freshly cracked black pepper. Stir in the basil.
  • Using your fingers, gently pull or tease the burrata into large pieces and arrange them on plates or a platter. Top with the peach mixture. Let stand for 10 minutes before serving.

    Recipe from David Leite.