You’ll need:

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1 ball burrata
Fresh basil leaves
Heirloom tomatoes, thinly sliced
Peaches, skin on, thinly sliced
Olive oil, for finishing
Salt & black pepper
Hot honey
Balsamic glaze
Pangrattato

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Hot Honey

Add 1 cup honey to a pot with your favorite dried spices and/or fresh peppers. Jalapeño, Fresno, or even ghost pepper all work. For dried spice, try red pepper flakes, ancho chili powder, or cayenne.

The amount and combination are completely up to you. Bring the honey just to a simmer, then turn off the heat. Let it sit until almost completely cooled so the honey has time to absorb all that flavor.

Store in a squeeze bottle (ideal) or airtight container. Shelf stable.

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Balsamic Glaze

Combine 1 cup balsamic vinegar + 1 Tbsp sugar in a pot. Bring to a gentle simmer and reduce by half, until glossy and thick enough to coat the back of a spoon.

Store in a squeeze bottle (ideal) or airtight container. Shelf stable.

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Pangrattato

Preheat oven to 300°F.

Cut a loaf of bread into cubes and place on a baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss until the cubes are well coated, then spread evenly across the sheet.

Bake for about 45 minutes, or until completely crisp. Cool, then pulse in a food processor or blender until you have a coarse, sandy texture.

Don’t worry about making it uniform. Uneven pieces give you different textures in every bite.

Store airtight and use anywhere that could use a little crunch—salads, pastas, soups, or pretty much anything else.

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Assembly

There are 1,000 ways you can assemble this dish. I’ll just give you one of mine.

I like this method because you can actually eat it like a salad without having to pile everything onto a piece of crusty bread. Everything is right there, ready to hop onto your fork.

Have everything ready before you start. It comes together very quickly.

Arrange the sliced tomatoes and peaches evenly across your serving dish. Season with olive oil, salt, and pepper.
Gently pull the burrata into 4–6 pieces and distribute them around the tomatoes and peaches.
Using a zigzag motion, drizzle hot honey across the entire dish, to taste. Repeat with the balsamic glaze.
Roughly tear the basil leaves over everything, letting them fall naturally around the cheese and fruit. Use as little or as much as you like. Personally, I go BIG on the basil. That floral note and freshness brings the whole salad to life.
Finish with a generous sprinkling of pangrattato and another healthy zigzag of olive oil.
Finish with flaky salt and freshly cracked black pepper.

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Eat!

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A couple things worth knowing

Make this salad when you’re ready to eat it. The moisture from the burrata and tomatoes, combined with the tenderness of the basil, will turn everything soggy pretty quickly if you assemble it ahead of time.

The pangrattato, hot honey, and balsamic glaze might seem like a lot of extra work—but trust me. Make a batch of each and keep them on hand.

Once you have these big hits of flavor sitting on your counter, you’ll start seeing a whole new world of quick, easy dishes you can throw together.

It’s worth the work.