This is the dish I make when I want dinner to feel like a warm evening somewhere else, without turning the oven on. No cooking, five minutes of assembly, and a plate that looks like it belongs on holiday. Ripe peaches, torn burrata, a scatter of blackberries and pomegranate, and a drizzle of hot honey over the top – it’s become my go-to starter the moment peaches come into season, and just as good served as a light dinner with bread on the side.
Why This Recipe Works
Burrata does most of the work here – it’s rich and milky in a way that needs almost nothing added to it, just something sweet, something sharp and something with a bit of texture around it. Peaches and blackberries bring the sweetness, pomegranate adds a pop of acidity, and hot honey ties it all together with a little warmth at the end. Rocket underneath keeps it from feeling too rich.
Ingredients
- 2 burrata
- 3 peaches, sliced
- A bed of rocket
- A handful of blackberries
- Pomegranate seeds, for topping
- Fresh mint leaves, for topping
- Hot honey, for drizzling
Method
- Build the base. Arrange a bed of rocket across a large serving plate or shallow bowl.
- Layer the fruit. Scatter the sliced peaches and blackberries over the rocket.
- Add the burrata. Tear the burrata into pieces and nestle it among the fruit and leaves – torn burrata spreads its creamy centre further than a whole ball would, so you get a bit in every bite.
- Finish. Scatter over the pomegranate seeds and mint leaves, then drizzle generously with hot honey just before serving.
Tips for the Best Results
- Use ripe peaches. This salad lives or dies on the fruit, so go for peaches that give slightly when pressed and smell sweet at the stem.
- Room temperature burrata. Take it out of the fridge 15-20 minutes before serving – cold burrata is far less creamy than one that’s had a chance to soften slightly.
- Tear, don’t slice. Tearing the burrata by hand gives you more surface area for the honey and juices to soak into.
- No hot honey? Warm regular honey with a small pinch of chilli flakes for a minute, and use that instead.
What to Serve With Peach Burrata Salad
This works well as a starter before something grilled – chicken, fish or a simple steak – or as a light dinner on its own with good bread to mop up the juices. It also holds up well on a summer table alongside other salads and cold cuts.
Storage
Best eaten straight away, while the burrata is soft and the peaches are at their juiciest. If you need to prep ahead, slice the fruit and store it covered in the fridge, but leave the burrata and honey until just before serving.
