Peach Burrata Salad with Hot Honey

Ingredients

• 2ripe but firm peaches (such as Red Haven or Elberta)
• 3 tbsp (45 ml)hot honey (shop-bought or homemade)
• 30 g (¼ cup)toasted pistachios or almonds, roughly chopped
• about 40 g (2 cups)rocket or mixed leaves
• about 10 g (¼ cup)fresh basil leaves, torn
• quantity not specifiedburrata
• to tasteflaky sea salt
• to tastefreshly cracked black pepper
• 1 tbsp (15 ml), optionalextra-virgin olive oil
• 1 tbsp (15 ml), optionalbalsamic glaze

Instructions

1. 1

   Prepare the leaves

   Wash and dry the rocket, then spread it across a large serving platter or a wide, shallow bowl.

2. 2

   Slice the peaches

   Halve and stone the peaches, then cut each half into 6–8 wedges. Arrange the slices over the leaves.

3. 3

   Add the burrata

   Take the burrata out of its packaging and gently pat it dry with kitchen paper. Set the whole ball in the middle of the platter among the peaches and leaves; leave it intact for now.

4. 4

   Scatter the toppings

   Distribute the toasted nuts and torn basil evenly over the salad.

5. 5

   Dress the salad

   Drizzle the hot honey generously over the burrata and peaches. Add a generous pinch of flaky salt and a few twists of black pepper. If using, drizzle the olive oil and balsamic glaze around the edges.

6. 6

   Open and serve

   Bring the platter to the table whole. Just before serving, gently tear open the burrata with a fork and knife to expose its creamy centre. Toss everything together gently so the cheese coats the fruit and leaves, then serve straight away.

What is peach burrata salad?

Burrata is a fresh Italian cheese with a delicate outer shell and a soft, creamy centre. This salad pairs it with ripe peaches, leaves, herbs and nuts, then adds hot honey for a sweet-spicy finish.

The Italian-American combination is especially suited to summer, when peaches are fragrant and juicy. Keeping the burrata whole until serving makes the platter look inviting and lets its centre become the dressing at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The peaches and honey provide most of the carbohydrates, while burrata and olive oil contribute much of the fat; burrata also provides protein. Pair a serving with wholemeal bread or another filling savoury side to make the plate more balanced.

Choose ripe, firm peaches

Peaches: Look for fruit that smells fragrant and yields slightly when pressed, but is firm enough to slice cleanly. Very soft peaches can collapse when tossed with the cheese and leaves.

Leaves: Rocket brings a peppery contrast, while mixed leaves give a gentler base. Either works; wash and dry them well so the dressing clings rather than becoming diluted.

Keep the burrata intact

Gentle handling: Pat the burrata dry carefully and place it whole on the platter. Its delicate skin can split easily, so avoid pressing or moving it more than necessary.

At the table: Open the cheese just before serving, as directed. The creamy centre then mingles with the honey and peach juices without making the leaves soggy too early.

Balance the toppings

Hot honey: Drizzle it over the fruit and cheese so each forkful gets some sweetness and heat. Add it generously as the method suggests, but spread it around rather than pouring it all in one spot.

Nuts and basil: Toasted pistachios or almonds add crunch, while torn basil brings a fresh, aromatic note. Flaky salt and black pepper sharpen the contrast between the sweet fruit and rich cheese.

Serve it promptly

Timing: The salad takes around 15 minutes to assemble and needs no cooking if the nuts are already toasted. Prepare the components shortly before serving for the freshest leaves and best texture.

Doneness cues: The peaches should hold their shape, the leaves should remain fresh, and the burrata should be creamy once opened. Toss only gently, so the fruit does not break down.

Make it a meal

Serving ideas: Offer the salad with crusty bread to catch the creamy cheese and honey, or serve it as a starter before a simple main. The optional olive oil and balsamic glaze add extra richness and tang.

For a more substantial plate, pair it with grilled bread or a savoury dish that does not compete with the peaches. Assemble the salad on a broad platter so the ingredients stay in a loose layer.

Recipe notes & tips

• Dry the leaves thoroughly after washing so the dressing stays flavourful.
• Use peaches that are ripe enough to smell sweet but still slice neatly.
• Toast the nuts ahead of time if they are not already toasted.
• Tear the basil by hand shortly before assembling to keep it looking fresh.
• Keep the burrata whole until the platter reaches the table.
• Add the optional olive oil and balsamic glaze sparingly so they do not mask the hot honey.

Variations

• Use nectarines: Swap in ripe but firm nectarines and slice them in the same way.
• Change the nuts: Choose pistachios or almonds according to the flavour and crunch you prefer.
• Adjust the heat: Use a milder or hotter honey to suit your taste.
• Add balsamic: Finish with the optional glaze for a sweet, tangy note.
• Swap the leaves: Use mixed leaves instead of rocket for a softer peppery flavour.

Common mistakes to avoid

• Using very soft peaches: They can turn mushy; choose fruit that holds its shape when sliced.
• Leaving the leaves wet: Excess water dilutes the dressing; dry them thoroughly before arranging.
• Cutting the burrata early: Its centre can spill out before serving; keep the ball whole until the table.
• Overmixing the salad: The peaches may break apart; toss gently only after opening the burrata.
• Adding the dressing too soon: The leaves can wilt; drizzle the honey shortly before serving.

How to store

This salad is best assembled and eaten straight away, and it does not keep well once dressed and tossed. If needed, refrigerate the separate prepared components in covered containers and assemble shortly before serving; do not freeze.

Frequently asked questions