Peach Burrata Salad

I remember the first time I tried a peach burrata salad like this—it was at a small farmers’ market in Vermont. The peaches were sun-warmed, almost glowing in their fuzzy skins, and the burrata sat there, creamy and soft, almost begging to be torn open. I bought one of each from two different stalls just to see which combination would win, and that day my whole afternoon became a little experiment in sweet, creamy, tangy bliss.

Back home, I recreated it on my kitchen counter, tossing in fresh basil from my little herb garden and drizzling everything with honey and olive oil. My family circled the counter, curious at first, then delighted with every bite. My youngest declared it “like summer in my mouth,” which—let’s be honest—is the kind of endorsement every cook dreams of. It was in that moment I realized this salad isn’t just food; it’s an experience.

The Secret Behind Its Flavor

this …

What makes this salad sing is the contrast of textures and flavors. The peaches are juicy and slightly tart, the burrata rich and silky, and the fresh basil adds that herbal lift. A drizzle of honey rounds it out with natural sweetness, while a sprinkle of flaky sea salt keeps each bite interesting.

The magic happens when these elements meet: the creaminess of the cheese softens the brightness of the peaches, while the salt and honey give the salad that “wow” factor. You’ll notice that even the simplest drizzle of balsamic vinegar can deepen the flavor, but it’s not mandatory—sometimes less truly is more.

Ingredients in Context

When I pick peaches for this salad, I look for ones that are fragrant and slightly soft to the touch. Too firm, and they lack that juicy punch; too soft, and they turn mushy too quickly. Burrata is key—its creamy center sets this salad apart from any ordinary mozzarella dish. If you can, buy a fresh ball from a local creamery.

Other essentials are fresh basil, good-quality extra virgin olive oil, and a light honey. I often swap the honey for a drizzle of agave if I’m serving vegan friends, and a touch of lemon zest always brightens the dish even further. Some of my friends love adding toasted pine nuts for crunch, which I highly recommend if you want a textural lift.

Step-by-Step to Summer on a Plate

Start by washing and slicing your peaches into even wedges. The aroma alone is enough to make you pause and take a small taste—resist the urge to gobble them all!

Next, tear your burrata into bite-sized pieces and scatter them over a bed of peppery arugula or baby spinach if you like a leafy base. Sprinkle torn basil leaves generously.

Drizzle with olive oil and honey, then season lightly with flaky sea salt and cracked black pepper. For an extra flavor pop, add a few drops of balsamic glaze, though it’s optional. Serve immediately to enjoy the peaches at their juiciest and the burrata at its creamiest.

Serving Tips for Maximum Impact

One of my favorite ways to serve this salad is on a rustic wooden board. Arrange the peach wedges, scatter burrata, and let the basil float freely. It’s simple, but visually stunning. I also love pairing it with a crisp white wine—Sauvignon Blanc or a lightly oaked Chardonnay works beautifully.

For brunch, place it alongside toasted baguette slices brushed with olive oil. Guests can scoop a little peach and burrata onto their bread, which turns every bite into a perfect combination of sweet, creamy, and savory. I once served it this way at a summer gathering, and people were sneaking bites before the main course even arrived!

Pro Notes & Mistakes to Avoid

A little honesty here—my first batch didn’t go perfectly. I accidentally sliced the peaches too early, and they started leaking juice, making the burrata watery. Lesson learned: slice peaches just before serving to keep the salad fresh and visually appealing.

Also, burrata is delicate. Don’t overmix the salad. Simply scatter it on top, and let guests enjoy the creamy surprise when they bite in. Flaky sea salt makes all the difference, enhancing both the peach’s sweetness and the burrata’s richness.

Storage and Make-Ahead Advice

This salad is best served fresh, but if you need to prep ahead, you can wash and slice the peaches, tear the basil, and even portion out the olive oil and honey in a small jar. Keep the burrata separate until just before serving.

Leftovers? Store the salad without the burrata in an airtight container in the fridge for up to 24 hours. Burrata can be refrigerated separately, but it’s best eaten the same day for that creamy texture.

Frequently Asked Questions

Can I use frozen peaches?
Fresh peaches are ideal, but if frozen are all you have, thaw them slowly and pat dry. Expect a slightly softer texture.

Can I make this salad vegan?
Absolutely! Swap burrata for cashew cream or a vegan mozzarella alternative, and use agave instead of honey.

Can I add a dressing?
A simple drizzle of balsamic glaze or a lemon-honey vinaigrette works beautifully, but the salad shines even without it.

What greens work best?
Arugula or baby spinach adds a peppery or mild backdrop, but you can also serve it on a bed of mixed spring greens.

Print