Peach and Burrata Caprese with Balsamic Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A summer twist on the classic Caprese salad featuring juicy peaches paired with creamy burrata and drizzled with a tangy balsamic reduction. This Italian summer cookout recipe (vegetarian), ready in about 20 minutes, pairs ripe peaches, burrata cheese, and fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 ripe peaches, sliced into 1/4-inch wedges
• 8 oz burrata cheese, torn into pieces
• 1/4 cup fresh basil leaves, whole
• 2 tbsp extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 1 tbsp honey. Bring to a gentle boil and reduce to a simmer, stirring occasionally, until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and cool.
2. Step 2: Arrange 3 sliced ripe peaches and 8 oz torn burrata cheese on a serving platter. Scatter 1/4 cup whole fresh basil leaves over the top.
3. Step 3: Drizzle 2 tbsp extra virgin olive oil and the cooled balsamic glaze evenly over the peaches and burrata. Sprinkle 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper before serving to enhance the flavors.