Peach & Burrata Salad with Mint & Balsamic Vinegar of Modena
Juicy ripe peaches, creamy burrata and fresh mint: this peach and burrata salad is summer on a plate. It takes five minutes, needs no cooking, and looks stunning enough to serve at any dinner party.
What takes it over the top is the finish. A drizzle of Marina Palusci iOIL Extra Virgin Olive Oil and a generous pour of Acetaia Malpighi Gold Balsamic Vinegar of Modena bring richness and a sweet, tangy depth that pairs perfectly with stone fruit and cheese.
Serve it as an easy summer appetizer, a light lunch or a side for grilled dishes.
Prep time: 5 minutes | Cook time: None | Serves: 2 as a main, 4 as a starter | Diet: Vegetarian, gluten-free
Ingredients
- 2 ripe peaches, pitted and sliced into wedges
- 1 ball burrata (about 4 oz / 125 g), at room temperature
- 6 to 8 fresh mint leaves, chopped
- 1 to 2 tbsp Marina Palusci iOIL Extra Virgin Olive Oil
- 1 to 2 tbsp Acetaia Malpighi Gold Balsamic Vinegar of Modena
- Flaky sea salt and freshly ground black pepper, to taste (optional)
How to make peach and burrata salad
- Arrange the peaches. Fan the peach slices out on a serving plate or platter.
- Add the burrata. Place the burrata in the centre, on top of the peaches. Tear it open gently so the creamy centre spills over the fruit.
- Add the mint. Scatter the chopped mint over the peaches and burrata.
- Drizzle with olive oil. Drizzle the Marina Palusci iOIL over the top.
- Finish with balsamic. Add a generous drizzle of Acetaia Malpighi Gold Balsamic Vinegar of Modena. Season with flaky salt and black pepper if you like.
- Enjoy! Serve right away with crusty bread to soak up the juices.
Watch: how to make peach and burrata salad in 5 minutes
Why this burrata salad works
A recipe this simple depends on the quality of every ingredient, especially the olive oil and balsamic.
Marina Palusci iOIL is a rare monocultivar extra virgin olive oil made only from Intosso olives, a native variety grown in the hills of Pianella, Abruzzo. It's emerald green and intensely fruity, with notes of tomato and aromatic herbs, and burrata is one of its classic pairings. Its bold flavour stands up beautifully to the creamy cheese. Shop Marina Palusci iOIL
Acetaia Malpighi Gold Balsamic Vinegar of Modena IGP is made from grape must and wine vinegar from the Malpighi family's own vineyards in Modena, Italy. It's aged in oak barrels with no caramel, dyes or additives. The flavour is round and intense, a natural match for ripe peaches and mild, milky burrata. Shop Acetaia Malpighi Gold Balsamic
Fresh mint ties it all together with a cool, bright lift.
Shop the Recipe
Marina Palusci iOIL Monocultivar Intosso Extra Virgin Olive Oil 500mL
$58.00
Shop Now
Acetaia Malpighi Gold Balsamic Vinegar of Modena IGP 250mL
$26.00
Shop NowTips, variations and serving ideas
- Use ripe peaches. They should smell sweet and give slightly when pressed. Nectarines work too.
- Bring the burrata to room temperature. Take it out of the fridge 20 to 30 minutes before serving for the creamiest texture and best flavour.
- Chop the mint last. Mint darkens quickly once cut, so chop it just before serving.
- Grill the peaches. For a smoky twist, grill the peach wedges for 1 to 2 minutes per side.
- Add prosciutto. Tuck in a few slices of prosciutto for a sweet-and-salty antipasto platter.
- Swap the herb. Fresh basil is a classic alternative to mint.
- Add greens. Serve over arugula to turn it into a fuller salad.
- Serve it with: crusty bread or focaccia, grilled meats or fish, or as part of an antipasti spread.
Frequently asked questions
What is burrata?
Burrata is a fresh Italian cheese made from mozzarella, with a soft, creamy centre of cheese curds and cream. When you cut it open, the centre spills out.
Can I make peach and burrata salad ahead of time?
It's best assembled just before serving. You can slice the peaches up to an hour ahead, but add the burrata, mint, olive oil and balsamic at the last minute.
What's the difference between Balsamic Vinegar of Modena and regular balsamic?
Balsamic Vinegar of Modena IGP is a protected product made in the Modena area of Italy from grape must and wine vinegar. Quality versions are richer and more balanced than generic balsamic, which makes a real difference when it's drizzled raw over fruit and cheese.
Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella or stracciatella both work, though burrata gives the creamiest result.
Can I use canned or frozen peaches?
Fresh, ripe peaches are best. Out of season, try ripe pears or figs instead.
Bring authentic Italian flavour to your table
The best summer recipes are the simplest, and they start with great olive oil and balsamic. Keep Marina Palusci iOIL and Acetaia Malpighi Gold Balsamic Vinegar of Modena in your pantry and a restaurant-worthy starter is always five minutes away.
Looking for more inspiration? Try our 5-Minute Summer Salad with arugula, pear, goat cheese and pomegranate, browse our olive oils and balsamic vinegars, or explore our Italian gourmet gift baskets.
If you make this recipe, tag us on Instagram. We'd love to see your plate!
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