Peach Burrata Salad

This Peach Burrata Salad came to life one golden August afternoon, when I found myself staring at a basket of ripe, juicy peaches on the counter and a ball of fresh burrata chilling in the fridge. Something about summer produce—especially peaches—just demands attention. Their sweet, fragrant flesh practically begs to be paired with something creamy, something tangy, something fresh.

That’s how this salad was born: part spontaneous craving, part celebration of summer’s best. It’s one of those dishes that feels like something you’d find on a trendy bistro menu, but it’s unbelievably easy to put together at home.

If you’ve ever had burrata before, you know it’s no ordinary cheese. And when you match that creamy center with juicy peaches, peppery arugula, and a drizzle of balsamic glaze—it’s a mouthwatering experience you’ll crave all season long.

Let me show you how to make this Peach Burrata Salad that’s as pretty as it is delicious.

Why I Love This Recipe

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There’s something magical about combining sweet summer fruit with rich, creamy cheese. The first time I tried this salad, I remember thinking, “Why haven’t I made this sooner?”

Peach Burrata Salad isn’t just a dish—it’s a moment. It’s what I serve when I want to impress without stress. It looks elegant, tastes luxurious, and yet it takes just a few minutes to make.

The real star is the pairing of fresh peaches and burrata. The peach brings this juicy, sun-kissed sweetness while the burrata offers a buttery, melt-in-your-mouth creaminess that balances the fruit perfectly. Add in arugula for a peppery bite, toasted nuts for crunch, and a little prosciutto if you’re feeling fancy—and suddenly, you’ve got a full-flavored, restaurant-quality salad.

This recipe is special because it does more than taste good—it tells a story. It speaks of slow summer days, backyard dinners, and letting good ingredients shine. Whether you’re hosting a dinner party or just want something refreshing for lunch, this salad is a winner every time.

Ingredients for Peach Burrata Salad

The beauty of this salad lies in its simplicity. But every ingredient matters, and choosing the right ones can turn a good salad into a showstopper.

Here’s what you’ll need to bring this dish to life:

• Fresh Peaches – Look for ripe, juicy peaches that are slightly soft to the touch. White or yellow peaches both work beautifully. You could even use nectarines for a firmer texture.
• Burrata Cheese – This is the heart of the salad. Burrata is a ball of fresh mozzarella filled with creamy stracciatella. Its richness balances the sweetness of the fruit.
• Arugula – Adds a peppery contrast that brightens the whole salad. You can substitute with baby spinach or mixed greens if you prefer something milder.
• Cherry Tomatoes – Optional, but I love the burst of acidity they bring to the dish. Use red and yellow varieties for more color.
• Prosciutto – For a savory, salty layer. Tear it into ribbons and drape it gently over the salad for a rustic feel.
• Toasted Nuts – I usually go for sliced almonds or crushed pistachios. They add a lovely crunch and richness that ties it all together.
• Fresh Basil – A few torn basil leaves add a pop of herbal freshness that compliments both the cheese and the peaches.
• Extra Virgin Olive Oil – Use the best you have. A good drizzle over the top adds smooth richness.
• Balsamic Glaze – This is your finishing touch. It brings tangy sweetness that harmonizes everything on the plate.
• Salt & Black Pepper – Just enough to enhance and balance the natural flavors.

When these ingredients come together, it’s like summer in every bite—sweet, creamy, crunchy, and fresh.

How Much Time Will You Need

One of the best things about this Peach Burrata Salad is how quickly it comes together.

Here’s a quick breakdown:

• Prep Time: 10–15 minutes
• Cook Time: 5 minutes (just for toasting nuts or grilling peaches, if desired)
• Total Time: 15–20 minutes

That’s it. No stove-heavy cooking, no baking, no complicated techniques. It’s a perfect last-minute dish that still feels totally special.

How to Make This Peach Burrata Salad

Here’s how to bring it all together. It’s simple, but there are a few small tips that make a big difference.

Step – 1: Prepare the Peaches

Wash the peaches thoroughly, then slice them into thin wedges. If they’re very ripe, be gentle—they bruise easily.

If you want to elevate the salad even further, you can grill the peach slices lightly on a grill pan for 1–2 minutes per side. It adds caramelization and a subtle smokiness that pairs beautifully with the burrata.

Step – 2: Toast the Nuts

If you’re using almonds or pistachios, toast them lightly in a dry skillet over medium heat for about 3-5 minutes. Stir often until they’re golden and fragrant. Let them cool before adding to the salad.

Step – 3: Arrange the Greens

Spread a generous layer of arugula across a large serving platter or individual plates. This creates a peppery base that contrasts beautifully with the sweet peaches.

Step – 4: Add the Peaches and Tomatoes

Nestle the sliced peaches among the greens. Scatter halved cherry tomatoes around the plate for color and acidity.

Step – 5: Tear and Place the Burrata

Gently tear the burrata into halves or quarters and place it over the salad. If you prefer, you can leave it whole and let your guests cut into it at the table for dramatic effect.

Step – 6: Add Prosciutto and Basil

Tear thin slices of prosciutto into ribbons and drape them around the salad. Add torn fresh basil leaves, tucking them between the peaches and greens for flavor and color.

Step – 7: Drizzle and Season

Drizzle everything with extra virgin olive oil and balsamic glaze. Add a generous pinch of flaky salt and freshly cracked black pepper.

Step – 8: Finish with Crunch

Sprinkle the toasted nuts over the top just before serving for a lovely contrast in texture.

And there you have it—your Peach Burrata Salad is ready to impress.

Substitutions

Don’t have everything on hand? That’s okay. One of the great things about this salad is how versatile it is.

Here are a few smart swaps:

• Peaches → Swap with nectarines, apricots, or even plums if peaches aren’t in season.
• Burrata → Fresh mozzarella, whipped ricotta, or goat cheese can work in a pinch, though you’ll miss that creamy center.
• Arugula → Try baby spinach, mixed spring greens, or even watercress for a different green base.
• Prosciutto → Omit it entirely for a vegetarian version, or use crispy pancetta or even roasted chickpeas for salty crunch.
• Balsamic Glaze → Make your own by reducing balsamic vinegar on the stove with a bit of honey, or just use a splash of aged balsamic vinegar.

This salad is incredibly forgiving and flexible. Let what’s fresh and seasonal guide you.

Best Side Dish of Peach Burrata Salad

To round out the meal and make it more satisfying, pair this salad with any of these delicious sides:

• Crusty Sourdough Bread – A thick slice of grilled sourdough is perfect for scooping up bits of burrata and peach juices.
• Chilled Rosé or Sparkling Water with Citrus – Not technically a side, but this salad is made for sipping something crisp and refreshing alongside.
• Herbed Couscous or Quinoa Salad – A light grain dish with lemon and herbs adds heartiness without weighing down the fresh flavors.

The salad can easily stand alone, but paired with one or two of these? It becomes a full, satisfying meal for lunch, brunch, or a light dinner.

Serving and Presentation Tips

This salad is all about showcasing the beauty of fresh ingredients, so presentation matters.

Here’s my go-to method for making Peach Burrata Salad look absolutely irresistible:

Start with a wide, shallow platter instead of a deep bowl. This allows you to layer the ingredients artfully rather than just tossing everything together. Lay down the arugula first, then fan out the peach slices in an overlapping pattern. Nestle the burrata into the spaces, keeping it intact or torn slightly open for a rustic look.

Drizzle the balsamic glaze and olive oil in a crisscross pattern—not just on top, but around the edge of the platter too. Sprinkle your toasted nuts and basil leaves last, letting a few fall naturally onto the plate to give it a casual, abundant feel.

Don’t forget the final crack of black pepper right before serving—it adds just the right contrast to the sweetness.

Tips and Tricks to Make This Recipe Even Better

If you want this salad to be unforgettable, here are a few tricks I’ve learned from experience:

• Choose ripe, fragrant peaches. The salad lives or dies by the quality of your fruit. A slightly soft peach that smells sweet will have the best flavor.
• Grill the peaches if you have the time. A minute or two on a hot grill pan caramelizes the sugars and gives the dish a rich, smoky depth.
• Serve at room temperature. Burrata is creamiest when it’s not ice cold. Let it sit out for 10–15 minutes before serving so it becomes silky and luscious.
• Layer, don’t toss. Tossing breaks down the burrata and makes the salad mushy. Layering keeps each element distinct but harmonious.
• Use a finishing salt. A flaky sea salt like Maldon adds beautiful crunch and enhances every bite.

These small details make a big difference in elevating the dish from simple to showstopping.

Common Mistakes to Avoid

Even with a simple dish like this, there are a few pitfalls that can throw off the balance of flavors and textures. Here’s what to watch out for:

• Using underripe or mealy peaches. They’ll lack sweetness and make the salad dull. Always taste your fruit first.
• Overdressing the salad. Too much olive oil or glaze will drown out the delicate flavors. Drizzle lightly, and let each ingredient shine.
• Serving cold burrata. Straight-from-the-fridge burrata is firm and loses its creamy character. Let it sit out briefly to soften.
• Cutting burrata too early. Tear it just before serving so it stays fresh and creamy inside.
• Skipping the contrast. Don’t leave out the nuts or the peppery greens—they balance the richness of the cheese and the sweetness of the fruit.

Mind these tips, and you’ll be rewarded with a beautifully balanced dish every single time.

How to Store It

While this salad is best enjoyed fresh, you can store components separately if needed.

Here’s how:

• Peaches and tomatoes can be sliced a few hours ahead of time and stored in an airtight container in the fridge.
• Burrata should be kept in its brine and used within 1–2 days of opening.
• Arugula should stay dry until ready to assemble.
• Assembled salad won’t store well because the greens wilt and burrata becomes watery.

If you do end up with leftovers, try tossing everything into a grain bowl the next day—add some farro or quinoa, and it becomes a whole new lunch.

FAQ

Can I make this ahead of time?
You can prep ingredients ahead, but don’t assemble until just before serving. Peaches, basil, and burrata are best fresh and at room temperature.

What’s the best substitute for burrata?
Fresh mozzarella or whipped ricotta works in a pinch, though you won’t get the creamy center burrata offers.

Can I make this salad vegetarian?
Absolutely. Just omit the prosciutto—it’s still delicious and satisfying without it.

Do I need to peel the peaches?
Nope! The skin adds texture and color. But if you prefer them peeled, a quick blanch-and-shock method works well.

Can I use frozen or canned peaches?
Fresh is best for flavor and texture. Canned peaches are too soft and syrupy, and frozen ones tend to release too much liquid.

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