Name: Peach Burrata Caprese Salad with Hot Honey and Basil Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 15 min
Cuisine: American
Ingredients: 2 large ripe peaches, sliced into 1/4-inch wedges; 1 (8-ounce) ball burrata cheese; 1/4 cup fresh basil leaves, roughly torn or whole; 2 tablespoons hot honey (store-bought or homemade by warming honey with chili flakes); 2 tablespoons extra virgin olive oil; Sea salt, to taste; Freshly cracked black pepper, to taste; Optional: squeeze of fresh lemon juice; Optional: sprinkle of toasted pine nuts

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Introduction

This Flavorful Peach Burrata Caprese Salad combines juicy ripe peaches, creamy burrata, and fresh basil for a refreshing twist on a classic dish. Drizzled with spicy hot honey and extra virgin olive oil, it’s a perfect light and elegant appetizer ready in just 15 minutes.

The image shows a white plate filled with a colorful fruit dish. There are about three layers: the bottom layer has creamy white cheese spread smoothly, the middle layer has peach and red fruit slices arranged side by side, and the top layer is finished with fresh bright green basil leaves scattered evenly. The fruit looks juicy and glossy with some syrup drizzled on top, making the colors shine. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large ripe peaches, sliced
1 (8-ounce) ball burrata cheese
1/4 cup fresh basil leaves, roughly torn or whole
2 tablespoons hot honey (store-bought or homemade by warming honey with chili flakes)
2 tablespoons extra virgin olive oil
Sea salt, to taste
Freshly cracked black pepper, to taste
Optional: squeeze of fresh lemon juice
Optional: sprinkle of toasted pine nuts

Instructions

Step 1: Rinse and dry the peaches, then slice them into approximately 1/4-inch thick wedges.
Step 2: Pat the burrata dry with a paper towel and place it in the center of a serving plate. If the burrata is cold, let it sit at room temperature for 10 minutes.
Step 3: Fan the peach slices around the burrata, layering torn basil leaves between the peach slices for a fresh herbaceous touch.
Step 4: To make your own hot honey, gently warm 2 tablespoons of honey with a pinch of chili flakes over low heat for 1-2 minutes without letting it boil.
Step 5: Drizzle the hot honey and extra virgin olive oil evenly over the peaches and burrata.
Step 6: Scatter flaky sea salt and freshly cracked black pepper on top. Add a squeeze of fresh lemon juice or a sprinkle of toasted pine nuts if you like.
Step 7: Let the salad rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Tips & Variations

Use ripe but firm peaches to keep the salad fresh and prevent it from becoming mushy.
Substitute basil with fresh mint or arugula for a different herbal flavor.
For extra texture, sprinkle toasted almonds or walnuts instead of pine nuts.
If you prefer milder heat, reduce the chili flakes in the hot honey or use regular honey.

Storage

Store any leftovers covered in the refrigerator for up to 1 day. Burrata is best enjoyed fresh, so avoid storing the salad too long. Before serving leftovers, bring to room temperature and drizzle a little extra olive oil to revive flavors. Reheating is not recommended as it can affect the texture of the burrata and peaches.

How to Serve

The dish shows a white plate with a layer of thick white creamy cheese on the bottom, topped with slices of red and orange peaches arranged in a circle. Over the fruit, there are fresh green basil leaves placed evenly, adding a pop of color. Honey or syrup is drizzled over everything, giving a shiny texture and some light golden spots. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this salad?

Fresh ripe peaches are best for this salad to maintain texture and flavor. Frozen peaches tend to be softer and watery once thawed, which can make the salad soggy.

How do I make hot honey at home?

Simply warm honey gently with a small pinch of chili flakes over low heat for 1-2 minutes without boiling to infuse it with a mild spicy flavor. Let it cool before drizzling over your dish.