Peach and Burrata Caprese with Balsamic Glaze
A summer twist on the classic Caprese salad featuring juicy peaches paired with creamy burrata and drizzled with a tangy balsamic reduction. This Italian-inspired summer cookout recipe (vegetarian), ready in about 20 minutes, pairs ripe peaches, burrata cheese, 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 "Plan a meal with the AI" 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, sliced into 1/4-inch wedges ripe peaches
- 8 oz, torn into pieces burrata cheese
- 1/4 cup, whole fresh basil leaves
- 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- 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.
- 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.
