Summer Peach & Strawberry Caprese Salad

When you think of a Caprese salad, you think of summer.

But what happens when you take that classic concept and trade the tomatoes for the season's other superstars? Welcome to the ultimate summer glow-up: a stunning salad of juicy peaches and sweet strawberries, paired with peppery arugula and a dreamy, creamy burrata. Drizzled with rich balsamic glaze and a sprinkle of flaky sea salt, this Peach and Strawberry Caprese is the fresh, vibrant, and utterly perfect salad you'll be making all season long.

Instructions

1. Prepare the Base: Divide the arugula between two shallow bowls or arrange it on a small shared platter.

2. Prepare the Fruit: Wash and dry the peach and strawberries. Pit the peach and slice it into thin wedges. Hull the strawberries (remove the green tops) and slice them in half, or into quarters if they are very large.

3. Assemble the Salad: Artfully arrange the peach slices and strawberry halves over the bed of arugula.

4. Add the Burrata: Gently place the ball of burrata in the center of the salad. For the best presentation and texture, use your hands or a small knife to tear it open just before serving, allowing the creamy interior to spill out slightly over the fruit and greens.

5. Dress and Season: Drizzle everything with the extra-virgin olive oil, followed by the balsamic glaze. Sprinkle generously with the flaky sea salt.

6. Garnish and Serve: If using, scatter the fresh basil or mint leaves and toasted nuts over the top. Serve immediately and enjoy the perfect taste of summer!

Notes & Tips:

• Ingredient Quality is Key: This salad is very simple, so its success depends on the quality of your ingredients. Use the ripest, most fragrant fruit you can find.

• Burrata Temperature: For the best flavor and a truly creamy texture, allow the burrata to sit at room temperature for about 20 minutes before serving.

• Balsamic Glaze vs. Vinegar: Balsamic glaze is much thicker and sweeter than balsamic vinegar. If you only have regular balsamic vinegar, you can easily make your own glaze by simmering about 1/4 cup of it in a small saucepan over low heat for 5-7 minutes, or until it has reduced and thickened enough to coat the back of a spoon.