Peach Burrata Salad

Why You’ll Love This Recipe

I love this salad because it’s quick to prepare, bursting with color, and full of contrasting textures—sweet, creamy, crisp, and tangy. It feels fancy without being fussy, and I can throw it together in just 10 minutes. The combination of sweet peaches and creamy burrata is always a hit, and I like how easily I can dress it up with toasted nuts or fresh herbs depending on what I have on hand. Whether I’m hosting a summer gathering or just treating myself, this salad always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ripe peaches, sliced

• 2 balls of burrata cheese

• 2 cups arugula or mixed greens

• 1 tablespoon balsamic glaze

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Optional: fresh basil leaves, toasted walnuts, or pistachios

Directions

1. I start by washing and slicing the peaches into thin wedges.

2. I gently tear the burrata into bite-sized pieces—this helps it spread across the salad for maximum creaminess.

3. I rinse and dry the arugula or mixed greens thoroughly.

4. On a large serving plate or shallow bowl, I arrange the greens as the base. Then I layer the sliced peaches and burrata over the top.

5. I drizzle everything with olive oil and balsamic glaze.

6. I finish with a sprinkle of salt, freshly cracked pepper, and a few torn basil leaves or chopped toasted nuts if I’m using them.

7. I serve it right away while the peaches are fresh and the burrata is soft and creamy.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories per Serving: Approx. 250–300 kcal (varies with toppings and cheese portion)

Variations

I like to switch things up depending on the season or what’s in my kitchen:

• Add prosciutto for a salty, savory contrast.

• Swap peaches for nectarines or fresh figs for a different twist.

• Use baby spinach or butter lettuce if arugula’s too peppery.

• Top with crushed pistachios or almonds for a bit of crunch.

• Add a splash of lemon juice or honey for extra brightness or sweetness.

Storage/Reheating

This salad is best served immediately and doesn’t store well once assembled, especially because burrata and balsamic glaze can make the greens soggy.

• Make ahead tip: I prep the peaches and burrata in advance and keep them chilled separately. I assemble the salad just before serving to keep everything fresh.

FAQs

Can I use mozzarella instead of burrata?

Yes, I’ve made it with fresh mozzarella balls when burrata isn’t available. It’s still delicious, though not quite as creamy.

How do I choose the best peaches?

I go for ripe but still firm peaches—they should give slightly to the touch but not be mushy. Freestone peaches are easiest to slice.

Can I make this salad dairy-free?

For a dairy-free version, I skip the burrata and use avocado slices or a vegan cheese alternative for creaminess.

What’s the difference between balsamic glaze and balsamic vinegar?

Balsamic glaze is thicker and sweeter, perfect for drizzling. If I only have vinegar, I reduce it down or whisk it with a little honey for a similar effect.

Can I serve this as a main dish?

Yes, I’ve added grilled chicken or shrimp to make it a light, summery main course.

Conclusion

This Peach Burrata Salad is everything I want in a summer dish—easy, elegant, and full of fresh, seasonal flavor. It’s the kind of recipe that looks beautiful on the table and tastes just as good as it looks. Whether I’m serving it as a starter or adding protein for a full meal, it’s always a crowd-pleaser. Once I make it, I find myself craving it again and again.

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