Salads Baking summer vegetarian easy seasonal burrata fruit

Baked Peaches Burrata Balsamic

Name: Baked Peaches Burrata Balsamic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 medium peaches Ripe peaches, halved and pitted; 2 tbsp Extra-virgin olive oil; 1 tbsp Honey; 0.5 tsp Kosher salt; 2 balls (about 8 oz/225g) Fresh burrata; 5 oz Mixed baby greens (arugula, baby spinach or mix); 3 tbsp Aged balsamic glaze or reduced balsamic; 0.33333334 cup chopped Toasted walnuts or pistachios, roughly chopped; 0.33333334 cup chiffonade Fresh basil, chiffonade; 0.25 tsp Freshly ground black pepper

A seasonal, savory salad pairing oven-roasted peaches with creamy burrata, peppery baby greens and toasted nuts, finished with aged balsamic and fresh basil. Bright, elegant and fast to assemble — perfect for summer dinners, brunches or as a showstopping starter.

0.0(0 reviews)

Prep: 10m · Cook: 15m · Total25 mins

DifficultyEasy

Serves2

AuthorJake

Ingredient Spotlight

Fresh burrata

Burrata is a fresh Italian cheese (originally from Puglia) consisting of a thin mozzarella shell filled with stracciatella (shredded curd) and cream. The outside is mild and slightly elastic while the interior is lusciously creamy and buttery, with a delicate milky, slightly tangy flavor and aroma. You’ll usually find burrata at specialty cheese counters, Italian markets, or upscale supermarkets and farmers markets. If you can’t find it, a ball of fresh mozzarella served with a spoonful of mascarpone or cream stirred into shredded mozzarella mimics the creamy center.

Ingredient Spotlight

Aged balsamic glaze or reduced balsamic

Aged balsamic glaze is either a syrupy commercial reduction of traditionally aged Italian balsamic vinegar or a homemade reduction concentrated to a sweet-tart syrup; authentic aged balsamic (from Modena/Reggio Emilia) has deep, complex caramelized, woody and fruity notes. It tastes richly sweet with bright acidity and smells intensely sweet-vinegary with molasses-like undertones. Bottled glazes are sold in gourmet and many mainstream grocery stores, and you can make a good substitute by gently simmering a quality balsamic vinegar (and a little sugar or honey, if desired) until it reduces to a syrup.

Jake's note

"This salad leans into the trend of fruit with creamy cheese — roasting the peaches concentrates their sweetness and adds a caramelized note that contrasts beautifully with burrata. It shines at summer gatherings, elegant weeknight meals, or as a light first course."

Baked Peaches Burrata Balsamic

This Baked Peaches with Burrata and Balsamic is built on a simple contrast: warm, caramelized stone fruit against cool, pillowy burrata, finished with peppery baby greens, toasted nuts and a bright ribbon of aged balsamic. Roasting concentrates the peaches’ sugars and softens their flesh just enough to hold a spoonful of cheese without collapsing; a brush of olive oil and a drizzle of honey promote even caramelization while a light sprinkle of salt amplifies the fruit’s natural acidity. The aged balsamic provides a calculated sweet‑tart note that pulls the components into a cohesive bite.

What makes this version work is its attention to temperature and texture: warm peaches, creamy cheese, crisp greens and crunchy nuts, each allowed to shine because the dressing is essentially the peach’s own juices and a finishing glaze. It’s fast to assemble, striking on a shared summer table and forgiving for cooks—ideal for hosts who want something that looks elevated but mostly comes together with a quick roast and thoughtful finishing touches.

Plan your timing

Enter your target meal time:

6:30 pm–6:35 pm→Preheat and prepare peaches

6:35 pm–6:40 pm→Roast peaches

6:40 pm–6:45 pm→Toast the nuts

6:45 pm–6:50 pm→Assemble the salad

6:50 pm–6:55 pm→Serve immediately

Ingredients

Yield

Instructions

Preheat and prepare peaches

Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Brush the cut sides of the peaches with 1 1/2 tablespoons olive oil and drizzle the honey over the cut faces, then sprinkle with half the kosher salt. Arrange peaches cut-side up on the sheet.

For this step

4 medium peachesRipe peaches, halved and pitted
2 tbspExtra-virgin olive oil
1 tbspHoney
0.5 tspKosher salt

Roast peaches

Roast peaches in the preheated oven until caramelized and tender, about 12–15 minutes depending on ripeness. Remove from oven and let cool slightly while you finish the other elements.

Toast the nuts

While peaches roast, warm a small dry skillet over medium heat and toast the chopped walnuts or pistachios, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a bowl to cool so they don't continue to cook in the hot pan.

For this step

0.38 cup choppedToasted walnuts or pistachios, roughly chopped

Assemble the salad

Toss the mixed baby greens with the remaining 1/2 tablespoon olive oil and a light pinch of salt. Arrange greens on a platter or individual plates, top with the halved roasted peaches (cut sides up), tear the burrata into rustic pieces and nestle them among the peaches. Scatter the toasted nuts and basil over the top, finish with a generous drizzle of aged balsamic glaze and a few grinds of black pepper.

For this step

2 balls (about 8 oz/225g)Fresh burrata
5 ozMixed baby greens (arugula, baby spinach or mix)
3 tbspAged balsamic glaze or reduced balsamic
0.38 cup chiffonadeFresh basil, chiffonade
0.25 tspFreshly ground black pepper

Serve immediately

Serve right away so the burrata is creamy and the peaches are still warm — this contrast is part of what makes the dish special. This recipe serves 4 as a side salad; if serving as a light main, divide into 2 portions.

Tips from the kitchen

Choose slightly firm peaches

Pick fruit that yields a little to gentle pressure; overripe peaches will become mushy when roasted while underripe ones won't caramelize properly.

Brush with oil and honey

Coating the cut faces with oil helps them brown evenly and the honey encourages caramelization without burning; apply honey sparingly to avoid excessive sweetness.

Even halving matters

Cut peaches into equal halves so they roast at the same rate and present uniformly on the plate.

Tear, don’t slice burrata

Tearing creates irregular pieces that cradle the warm peach juices and give a more rustic texture contrast than neat slices.

Cool nuts after toasting

Dump toasted walnuts or pistachios into a cool bowl immediately to stop carryover cooking and keep them crunchy for the salad.

Variations & substitutions

Grilled stone fruit

Grill halves over medium heat 2–3 minutes per side for smoky char and a shorter cook time—great when you want grill marks and a more assertive flavor.

Swapped cheeses

Use stracciatella or fresh mozzarella for a similar creaminess, or substitute chèvre for a tangier, slightly firmer contrast that stands up to the balsamic.

Nut-free option

Replace toasted nuts with toasted pumpkin seeds or crisped pancetta for crunch without tree nuts, useful for allergy considerations.

Stone fruit mix

Add halved nectarines or ripe plums alongside peaches for color contrast and a range of sweet-tart flavors in each bite.

Storage & make-ahead

This salad is best enjoyed immediately because burrata loses its creaminess and greens wilt as they sit. Leftover roasted peaches can be refrigerated in an airtight container for 2–3 days and gently reheated in a 350°F (175°C) oven for 5–8 minutes before serving. If you must make elements ahead, keep the burrata whole and the dressed greens separate until plating.

What to serve with it

Serve this salad with thinly sliced prosciutto or grilled lemon‑herb chicken to make it a heartier main, and offer crusty country bread to sop up any juices. For drinks, a dry rosé, a bright Sauvignon Blanc or a lightly chilled Lambrusco complements the peaches and balsamic without overpowering them. Plate on a shallow platter so the warm peach juices mingle with the greens and cheese for beautiful presentation.

Frequently asked questions

Can I grill the peaches instead of roasting them?

Yes—grilling gives attractive char and a smoky flavor; cook cut-side down over medium heat 2–4 minutes until caramelized, then flip briefly to warm through.

How ripe should the peaches be?

They should give slightly to gentle pressure but not be overly soft; very soft fruit will collapse under heat while underripe peaches won't develop sufficient sweetness.

Can I make this ahead for a party?

You can roast the peaches a few hours ahead and keep them at room temperature; however, assemble just before serving to preserve burrata's creaminess and the greens' texture.

Is there a substitute for aged balsamic glaze?

Yes, reduce a good-quality balsamic vinegar on the stove until syrupy, or use a mix of balsamic vinegar and a touch of honey to mimic the glaze.

Why tear the burrata rather than slice it?

Tearing creates irregular pockets of creamy curd that better soak up warm peach juices and creates a more pleasing, rustic texture on the plate.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

2 servings

Step 1: Preheat and prepare peaches

Ripe peaches, halved and pitted4 medium peaches
Extra-virgin olive oil2 tbsp
Honey1 tbsp
Kosher salt0.5 tsp

Step 3: Toast the nuts

Toasted walnuts or pistachios, roughly chopped0.38 cup chopped

Step 4: Assemble the salad

Fresh burrata2 balls (about 8 oz/225g)
Mixed baby greens (arugula, baby spinach or mix)5 oz
Aged balsamic glaze or reduced balsamic3 tbsp
Fresh basil, chiffonade0.38 cup chiffonade
Freshly ground black pepper0.25 tsp

Nutrition Facts

Per serving: about 1 cup (85g)

Calories299

Total Fat26.7g

Saturated Fat9.5g

Trans Fat0g

Polyunsaturated Fat5.8g

Monounsaturated Fat4.9g

Total Carbohydrates10.8g

Dietary Fiber1.7g

Total Sugars8g

Protein11.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Peaches: Choosing, Prepping, Preserving

A practical guide to peach varieties, how to select fruit for different recipes, the best prepping and pitting techniques, and safe preserving methods. Includes search-ready recipe terms so home cooks can move from selection to finished dishes.

Tips & Techniques

Baking Soda and Tenderized Beef

Learn how baking soda can tenderize, boost browning, and improve moisture for ground beef and other meats. This practical guide covers the science, step-by-step techniques, common mistakes, and recipes to try.

Guides

Outdoor Food Safety 101

A practical, science-backed guide for hosts to plan cook-to-serve timelines, monitor safe internal temperatures, prevent cross-contamination, and keep hot and cold foods safe at grills, tailgates, and picnics. Includes transport and buffet checklists plus quick fixes for common delays.