Italian · Lunch · Summer
Burrata with Peaches & Aged Balsamic
4.6 · community
10m
Prep
0m
Cook
Easy
Level
340
Energy
Summer assembly at its most persuasive: cream-hearted burrata torn over ripe peaches, arugula, aged balsamic, and your best oil.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Burrata — room temperature — cold mutes it
Peach — ripe, wedged
2 steps
Method
1
Arugula down, peaches over, burrata torn open in the center — the cream should escape scenically.
Why this works
Burrata at fridge temperature is a waste of burrata. Thirty minutes on the counter, minimum.
2
Aged balsamic in thin ribbons, oil generously, flaky salt on the cream, basil torn over. Bread on the side is self-defense.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
340
kcal
14g
protein
18g
carbs
24g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Keep exploring
Related