Ingredients:

  • 3 large, firm-ripe Peaches, sliced into 1/2-inch wedges
  • 1 ball (8 oz) Burrata Cheese, drained and brought to room temperature
  • 1 cup Fresh Basil Leaves, loosely packed
  • Flaky Sea Salt, to taste (e.g., Maldon)
  • Freshly Ground Black Pepper, to taste
  • 3 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Balsamic Vinegar (aged or syrupy variety)
  • 1 tsp Runny Honey (or maple syrup)
  • 1/4 tsp Fine Sea Salt (for glaze)

Instructions:

  1. Whisk the Glaze: In a small bowl or jar, combine the Extra Virgin Olive Oil (EVOO), balsamic vinegar, and honey. Whisk vigorously until the mixture is emulsified and slightly thickened. Taste and adjust the sweetness or acidity as desired. Set aside.
  2. Slice the Peaches: Ensure the peaches are clean and dry. Slice them neatly into even 1/2-inch thick wedges. If needed, cut exceptionally large wedges in half so they are bite-sized.
  3. Arrange the Base: Lay the sliced peaches onto your large serving platter, overlapping them slightly to create an attractive fan or circular pattern.
  4. Add the Basil: Tuck the fresh basil leaves in amongst the peaches, ensuring they are evenly distributed across the platter.
  5. Place the Burrata: Gently place the room-temperature Burrata ball right in the centre of the arrangement.
  6. The Crucial Break: Just before serving, use a spoon or your fingers to gently tear or break the Burrata open. Allow the creamy stracciatella interior to spill slightly onto the surrounding peaches.
  7. Drizzle Generously: Drizzle the prepared Honey-Balsamic Glaze evenly over the peaches, basil, and the creamy Burrata. Avoid drowning the salad; the dressing should enhance, not overpower.
  8. Finish with Salt: Crucially, sprinkle a generous pinch of flaky sea salt (like Maldon) and freshly ground black pepper over the entire dish.
  9. Serve Immediately: This Caprese salad is best enjoyed straight away while the ingredients are fresh and at their optimal temperature.