Peach Burrata Salad with Hot Honey
There is a two week window every summer where Kansas City peaches are so good they almost do not need a recipe. You know the ones. The kind that get juice all the way down your wrist and make you stand over the sink like a raccoon who found treasure. This is the salad I make on repeat during that window, and it is the thing people ask me for every single time.
It is barely even cooking, which is exactly the point. When it is ninety five degrees and sticky, the last thing I want is to stand over a stove. This comes together in about fifteen minutes, it looks like I fussed way harder than I did, and the hot honey on top is the little wink that makes everyone go wait, what is in this.
Heads up, a couple of the links below are affiliate links, which just means if you grab something I get a tiny commission at no extra cost to you. Only the stuff I actually keep in my own kitchen made the cut.
Why you will love this one
It is the definition of low effort, high reward. Creamy burrata, warm sweet peaches, cool basil, and a hot honey drizzle that keeps everyone hovering around the platter. It works as a side at a cookout, an appetizer with crusty bread, or honestly my whole dinner on a night I cannot be bothered.
It is also the most forgiving thing on earth. Peaches a little firm, throw in some cherry tomatoes. No hot honey, regular honey and a pinch of red pepper flakes gets you there. There is no wrong way to pile it on a plate, and it always looks gorgeous.
What you need
Nothing fussy, and the full measured list is in the recipe card below so you can print it or pull it up at the store. You will want ripe peaches, fresh burrata, cherry tomatoes if you like, fresh basil, good olive oil, balsamic glaze, hot honey, flaky sea salt, and cracked black pepper. A warm baguette or some crackers for serving never hurt anybody.
Two things I do not skimp on. A jar of real hot honey lives in my pantry year round, and I finish almost everything with flaky sea salt because it makes even lazy food taste intentional. A bottle of balsamic glaze is the other thing that quietly does a lot of work here.
How to make it
The full step by step is in the recipe card below, but the short version is this. Slice your peaches into fat wedges and scatter them across a big platter with the tomatoes. Tear the burrata right over the top and let that creamy center spill wherever it wants. Drizzle with olive oil and balsamic glaze, tuck in the torn basil, then finish with a generous drizzle of hot honey, a pinch of flaky salt, and cracked pepper. That is it. Serve it the second it is assembled while everything is at its prettiest.
Peach Burrata Salad with Hot Honey
Ingredients
Method
- Arrange the peach wedges and halved cherry tomatoes across a large serving platter.
- Tear the burrata right over the top, letting the creamy center spill wherever it wants.
- Drizzle everything with the olive oil and balsamic glaze.
- Scatter the torn basil over the platter.
- Finish with a generous drizzle of hot honey, a pinch of flaky sea salt, and cracked black pepper. Serve right away with warm bread or crackers.
Notes
Tips, swaps, and make ahead
Buy your peaches a couple days early if they are firm and let them ripen on the counter. They should smell like summer and give just a little when you press near the stem. If peaches are not there yet, nectarines or even ripe plums are a beautiful stand in.
Burrata is the move for that molten center, but a good fresh mozzarella works if that is what your store has. Pull it out of the fridge twenty minutes before serving so it is not fridge cold, the flavor really opens up.
This is a serve right away kind of dish, so I do not fully assemble ahead. What I do is slice the peaches, halve the tomatoes, and tear the basil earlier in the day, then keep everything separate and build the platter right before people sit down. Takes two minutes and looks like a whole event.
Quick recipe details
Prep time is about fifteen minutes, there is no cooking involved, and it serves six as a side or appetizer. Leftovers are not really a thing here since the burrata gets watery once it sits, so this is best enjoyed the day you make it. If you do have extras, tuck them in a container and eat within a day.
The takeaway
Some of my favorite summer food is the stuff that barely qualifies as a recipe. This peach burrata salad is proof that a little flaky salt, a good drizzle, and a ripe piece of fruit can carry a whole table. Make it once and I promise it lands in your regular summer rotation.
If you make it, come back and tell me how it went, and let me know if you are team hot honey or team keep it classic. Drop it in the comments, my platter always has room for one more.
So glad you are here.
xo, Pam
