Peach and Burrata Salad
Last Tuesday evening, the sun hung low over our backyard in Georgia. The humidity finally broke, and a cool breeze drifted through the screen door. My brother James fired up the grill while our wives, Isla and Ava, set the outdoor table with mismatched linen napkins.
I stood at the kitchen island with a crate of sun-ripened peaches I bought earlier that morning. They smelled like pure summer. We wanted something light but indulgent for dinner, so I decided to assemble my signature Peach and Burrata Salad.
As I tore into the creamy balls of burrata, Isla commented on how the white cheese looked like clouds against the orange fruit. We sat outside for hours, talking about our latest recipes for HSalad.com and enjoying the contrast of cold cheese and warm fruit. This Peach and Burrata Salad captures that specific feeling of a slow summer night.
It represents everything we love about simple cooking. You take a few high-quality ingredients and let them shine without too much fuss. Every time I make this Peach and Burrata Salad, I think of that evening.
My brother still asks for this dish every time he visits. It has become a staple in our family rotation because it feels fancy but takes almost no effort to prepare. If you want a dish that impresses guests, this Peach and Burrata Salad is the answer.
Why You’ll Love This Peach and Burrata Salad Recipe
You will absolutely adore this Peach and Burrata Salad because it offers a perfect balance of flavors and textures. Firstly, the sweetness of the peaches cuts through the rich, buttery cream of the burrata cheese. Secondly, the addition of fresh basil provides an earthy note that grounds the sweetness.
We love how the peppery arugula adds a necessary bite to every mouthful. This Peach and Burrata Salad also looks stunning on any table. The vibrant colors of the fruit and greens create a visual masterpiece.
Furthermore, this recipe requires zero cooking unless you choose to grill the peaches. It is the ultimate “no-cook” meal for those sweltering summer days when you cannot stand the thought of turning on the oven. James often says that this Peach and Burrata Salad tastes like a vacation on a plate.
Additionally, you can customize it easily based on what you have in your pantry. We focus on approachable recipes at HSalad.com, and this dish fits our mission perfectly. It nourishes your body with fresh fruit and greens while satisfying your craving for something decadent. Once you try this Peach and Burrata Salad, you will understand why it is our most requested summer side dish.
Ingredients You’ll Need
To create the best Peach and Burrata Salad, you must source the freshest ingredients possible. We recommend visiting a local farmer’s market for the peaches. Look for fruit that gives slightly when you press it but does not feel mushy.
For the cheese, ensure you buy authentic burrata, which consists of a mozzarella shell filled with cream and curds. This creamy center is the heart of the Peach and Burrata Salad experience. We also use a high-quality balsamic glaze to add a touch of acidity and sweetness.
Do not skimp on the olive oil either. Use a cold-pressed extra virgin olive oil for the best flavor profile. Finally, a sprinkle of flaky sea salt elevates all the other components. Here is exactly what you need to gather for your Peach and Burrata Salad.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Peaches | 4 large | Ripe but firm, sliced into wedges |
| Burrata Cheese | 2 balls (8 oz) | At room temperature | Baby Arugula | 4 cups | Fresh and washed |
| Fresh Basil Leaves | 1/2 cup | Torn or chiffonade |
| Prosciutto | 4 slices | Optional, torn into pieces |
| Extra Virgin Olive Oil | 2 tbsp | High quality |
| Balsamic Glaze | 1 tbsp | Store-bought or homemade |
| Flaky Sea Salt | To taste | Maldon is a great choice |
| Black Pepper | To taste | Freshly cracked |
Substitutions & Variations
We believe every recipe should be a canvas for your creativity, and this Peach and Burrata Salad is no exception. If you cannot find peaches, try using nectarines or plums. These stone fruits offer a similar sweetness and acidity that complements the cheese beautifully.
For those who prefer a different green, replace the arugula with baby spinach or a spring mix. If you want to add a bit of crunch to your Peach and Burrata Salad, toss in some toasted pine nuts or candied pecans. Ava loves adding a handful of blueberries for extra color and antioxidants.
To make a vegan version of this Peach and Burrata Salad, you could use a high-quality cashew-based mozzarella, though the texture will differ. If you want a more savory profile, add thinly sliced red onions or shallots. Some people even enjoy a hint of heat by drizzling a little hot honey over the Peach and Burrata Salad.
For a heartier meal, serve the salad over a bed of cooked quinoa or farro. This transformation turns a side dish into a filling lunch. Furthermore, you can swap the balsamic glaze for a lemon-tahini dressing if you want a creamier, zesty finish. Regardless of the changes you make, the core essence of the Peach and Burrata Salad remains refreshing and delicious.
If you’re looking to add more variety to your salads, consider trying our Blueberry Salad. The combination of blueberries and greens offers a refreshing twist that complements the flavors of the Peach and Burrata Salad beautifully, making it a great addition to your summer menu. Blueberry Salad
Step-by-Step Instructions
Preparing this Peach and Burrata Salad is incredibly simple. Follow these steps to ensure a perfect result every time. First, prepare your greens.
Place the baby arugula in a large, shallow serving bowl or on a platter. This creates a beautiful base for the other ingredients. Second, prepare the fruit.
Slice your peaches into thick wedges. If you have the time, you can quickly sear the peaches on a hot grill for two minutes per side to caramelize the sugars. However, fresh slices work just as well for a raw Peach and Burrata Salad.
Third, arrange the peach wedges over the bed of arugula. Do not worry about being too perfect, a rustic look actually enhances the visual appeal. Fourth, place the burrata balls in the center of the salad.
Use a knife or your fingers to gently tear the cheese open, allowing the creamy center to spill out over the peaches. Fifth, if you are using prosciutto, tuck the torn pieces around the cheese and fruit. This adds a salty element that balances the sweetness of the Peach and Burrata Salad.
Sixth, scatter the fresh basil leaves over the top. Seventh, drizzle the extra virgin olive oil and balsamic glaze evenly across the entire dish. Finally, season generously with flaky sea salt and freshly cracked black pepper.
Serve your Peach and Burrata Salad immediately to enjoy the contrast of textures. James always reminds us to serve it with a crusty baguette to soak up the leftover oil and cream.
Pro Tips for Success
To truly master the Peach and Burrata Salad, keep a few expert tips in mind. Most importantly, serve the burrata at room temperature. If the cheese is too cold, the flavors will feel muted and the center will not be as creamy.
Take the cheese out of the refrigerator about 30 minutes before you plan to assemble the Peach and Burrata Salad. Another tip involves the peaches. If your fruit is not quite ripe enough, place them in a paper bag with a banana for 24 hours to speed up the ripening process.
For the best presentation, use a wide, flat platter rather than a deep bowl. This prevents the heavy cheese from crushing the delicate arugula. When applying the balsamic glaze, use a light hand.
You want to enhance the Peach and Burrata Salad, not overpower the subtle flavor of the burrata. Also, always tear your basil by hand instead of cutting it with a knife. This prevents the edges of the leaves from bruising and turning black.
If you are hosting a party, you can prep the peaches and the dressing ahead of time, but do not assemble the Peach and Burrata Salad until right before serving. This keeps the greens crisp and prevents the peaches from releasing too much juice. Following these small steps makes a massive difference in the final quality of your Peach and Burrata Salad.
To enhance your skills in preparing the Peach and Burrata Salad, check out our Easy Patriotic Fruit Salad. This recipe provides additional tips on selecting ripe fruits and serving techniques that will elevate your salad experience. Easy Patriotic Fruit Salad
Storage & Reheating Tips
This Peach and Burrata Salad is definitely best enjoyed fresh. Because of the high water content in the peaches and the delicate nature of the burrata cream, it does not store well for long periods. The arugula will wilt quickly once you apply the oil and vinegar.
However, if you have leftovers, place them in an airtight container in the refrigerator for no more than 24 hours. Keep in mind that the textures will change significantly. We do not recommend reheating this Peach and Burrata Salad at all.
The cheese would lose its unique structure, and the peaches would turn to mush. If you want to prep this for a meal later in the week, store the sliced peaches, washed greens, and cheese separately. Then, you can assemble a fresh Peach and Burrata Salad in just a few minutes whenever you are ready to eat.
At HSalad.com, we prioritize freshness, so we always suggest making exactly what you need for one sitting. This ensures every bite of your Peach and Burrata Salad remains as vibrant as the first.
What to Serve with this Recipe
This Peach and Burrata Salad works beautifully as a standalone light lunch, but it also pairs wonderfully with various main courses. We love serving it alongside grilled lemon herb chicken. The acidity of the chicken complements the sweetness of the fruit perfectly.
It also pairs excellently with grilled shrimp or a light white fish like cod. For a vegetarian feast, serve the Peach and Burrata Salad with a side of roasted potatoes or a crusty sourdough bread. If you are hosting a summer barbecue, this salad acts as a refreshing palate cleanser between heavier meats like ribs or burgers.
Isla often suggests pairing the Peach and Burrata Salad with a chilled glass of Rosé or a crisp Sauvignon Blanc. The floral notes of the wine enhance the stone fruit flavors. For a non-alcoholic option, a sparkling water with a splash of lime and mint works beautifully.
No matter what you choose, the Peach and Burrata Salad will likely be the star of the show. It brings a touch of elegance to any meal, making even a simple weeknight dinner feel like a special occasion.
For a delightful pairing with your Peach and Burrata Salad, consider our Blueberry Spinach Salad. This dish not only complements the flavors of your salad but also adds a nutritious boost to your meal. Blueberry Spinach Salad
Nutrition Information (per serving)
This Peach and Burrata Salad is not only delicious but also packed with nutrients. Peaches provide a great source of Vitamin C and Vitamin A. Arugula offers Vitamin K and calcium.
While burrata contains fats, it also provides a good amount of protein to keep you satisfied. Here is the estimated nutritional breakdown for one serving of this Peach and Burrata Salad based on a four-serving yield.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 3g |
| Sugars | 12g |
| Protein | 14g |
FAQs
How do I choose the best burrata for Peach and Burrata Salad?
Look for burrata that feels heavy for its size and comes stored in water or whey. Check the expiration date carefully, as fresh burrata has a very short shelf life. We recommend buying it from the specialty cheese section of your grocery store. Freshness is the most important factor for a successful Peach and Burrata Salad.
Can I make this Peach and Burrata Salad ahead of time?
You should only prep the individual components ahead of time. Slice the peaches and wash the arugula up to four hours in advance. However, you must wait until the last minute to assemble the Peach and Burrata Salad. The salt and dressing will cause the peaches to release their juices, which can make the salad soggy if it sits too long.
Is the skin on the peaches okay to eat in this salad?
Absolutely! The skin of the peach contains a lot of fiber and nutrients. It also adds a beautiful color contrast to the Peach and Burrata Salad.
If the fuzz bothers you, simply give the peaches a gentle rub with a kitchen towel under cold water before slicing them. There is no need to peel them unless you personally prefer the texture without skin.
What is the difference between mozzarella and burrata?
While both are Italian cheeses, burrata is essentially a mozzarella shell filled with a mixture of soft cheese curds and fresh cream. This gives it a much softer, richer texture than standard mozzarella. When you cut into it for your Peach and Burrata Salad, the center should flow out. Mozzarella is solid throughout and has a milder, saltier flavor.
Can I use frozen peaches for my Peach and Burrata Salad?
We do not recommend using frozen peaches for this specific Peach and Burrata Salad. Frozen fruit becomes quite soft and releases a lot of moisture when it thaws. This would ruin the texture of the dish.
This recipe relies on the firm, juicy texture of fresh, seasonal peaches. If peaches are out of season, it is better to wait or use a different fresh fruit like apples or pears.
Peach and Burrata Salad
Ingredients
Method
- Place the baby arugula in a large, shallow serving bowl or on a platter.
- Slice the peaches into thick wedges.
- Arrange the peach wedges over the bed of arugula.
- Place the burrata balls in the center of the salad and gently tear the cheese open.
- If using prosciutto, tuck the torn pieces around the cheese and fruit.
- Scatter the fresh basil leaves over the top.
- Drizzle the extra virgin olive oil and balsamic glaze evenly across the dish.
- Season generously with flaky sea salt and freshly cracked black pepper.
- Serve immediately.
