Description
Burrata with Peaches, Tomatoes, and Chili Crisp is a fresh, no-cook appetizer that pairs creamy cheese with sweet stone fruit and juicy heirloom tomatoes. This easy burrata salad gets a savory kick of heat from chili crisp, balanced with vibrant basil and mint.
Ingredients
- 1 large heirloom tomato (about 300 g), sliced into half-moons or halved half moons
- 1 large peach (about 300 g), sliced into wedges or half-moons
- Flaky sea salt, to taste
- 4 mini burrata balls (2 oz each, about 8 oz total)
- 2 tbsp olive oil
- 1-2 tbsp chili crisp, plus more to taste
- Fresh basil, torn
- Fresh mint, torn
Instructions
- Arrange on a platter. Start with the tomato slices, then layer the peaches on top. Sprinkle lightly with flaky sea salt to enhance their flavor.
- Add the burrata. Tear each ball into 2–3 pieces and place them over the fruit so the creamy centers are visible.
- Drizzle with olive oil.
- Top with chili crisp. Spoon evenly across the salad, starting with 1 tablespoon and adding more to taste depending on your heat preference.
- Finish with herbs and salt. Scatter torn basil and mint, then add a final sprinkle of flaky sea salt, if desired. Serve immediately.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Serving size: This recipe makes enough for 4 as a light appetizer or 2 as a main lunch salad (especially with bread or a green salad on the side).
Chili crisp: Heat levels vary widely between brands — start small and add more to taste. My favorite chili crisp for this recipe is Lao Gan Ma Spicy Chili Crisp.
Variations: Nectarines work well in place of peaches. Fresh mozzarella can be substituted for burrata if needed.
Nutrition
- Serving Size: 1 serving`
- Calories: 273
- Sugar: 8 g
- Sodium: 346 mg
- Fat: 22 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg