Peach Burrata Salad Recipe

Introduction

This Peach Burrata Salad is a fresh and vibrant dish perfect for warm weather. Combining juicy peaches, creamy burrata, and peppery arugula, it’s a delightful balance of flavors and textures. A simple homemade balsamic dressing ties everything together beautifully.

Ingredients

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 5 ounces baby arugula
• 2–3 peaches (sliced)
• 2 medium tomatoes (sliced, preferably heirloom)
• ¼ cup toasted pine nuts
• 3–4 tablespoons fresh basil leaves (a handful)
• 8 ounces burrata cheese

Instructions

1. Step 1: In a bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt until the dressing is fully emulsified and no oil is sitting on top.
2. Step 2: Place the baby arugula in a large bowl and toss with about one-third of the dressing to lightly coat the leaves.
3. Step 3: Spread the dressed arugula evenly on a large serving platter or plate as the salad base.
4. Step 4: Arrange the sliced tomatoes and peaches over the arugula in an even layer. Then sprinkle the toasted pine nuts and fresh basil leaves on top.
5. Step 5: Cut open the burrata balls and add dollops over the salad, distributing them evenly.
6. Step 6: Just before serving, drizzle some of the remaining dressing over the salad, or serve extra dressing on the side. Enjoy immediately for best flavor and texture.

Tips & Variations

• Use ripe but firm peaches to ensure they hold their shape and provide sweetness without becoming mushy.
• For extra crunch, substitute pine nuts with toasted walnuts or pecans.
• Try adding prosciutto slices for a savory, salty contrast.
• Serve the salad chilled or at room temperature depending on your preference.

Storage

Store any leftover salad components separately to prevent the arugula and peaches from becoming soggy. Keep the burrata refrigerated and use within 1-2 days. Dressing can be stored in an airtight container in the refrigerator for up to a week. When reheating burrata salad is not advised, serve fresh for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of burrata?

Yes, fresh mozzarella works as a substitute, though burrata offers a creamier, richer texture that complements the salad beautifully.

How do I toast pine nuts properly?

Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they turn golden and fragrant. Remove from heat immediately to avoid burning.

Peach Burrata Salad Recipe

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★★★★★

4.6 from 56 reviews

A refreshing and elegant Peach Burrata Salad featuring a zesty balsamic dressing, peppery arugula, juicy peaches, heirloom tomatoes, toasted pine nuts, fragrant basil, and creamy burrata cheese. Perfect as a light lunch or appetizer for warm weather gatherings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon salt

Salad

• 5 ounces baby arugula
• 2–3 peaches, sliced
• 2 medium heirloom tomatoes, sliced
• ¼ cup toasted pine nuts
• 3 – 4 tablespoons fresh basil leaves (a handful)
• 8 ounces burrata cheese

Instructions

1. Prepare Dressing: In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt until the mixture is emulsified, meaning the oil is fully incorporated and no longer separates. Alternatively, place all dressing ingredients into a jar with a lid and shake vigorously until combined.
2. Assemble Salad: Add the baby arugula to a large bowl and toss it with about one-third of the dressing to lightly coat the greens.
3. Arrange Greens: Transfer the dressed arugula onto the bottom of a large serving platter or plate to create the base layer of the salad.
4. Layer Fruit and Nuts: Beginning over the arugula, layer the sliced heirloom tomatoes and peaches evenly. Then sprinkle the toasted pine nuts and fresh basil leaves on top for added texture and flavor.
5. Add Burrata: Cut open the balls of burrata cheese and gently dollop pieces across the top of the salad to add a rich, creamy texture.
6. Serve: Just before serving, drizzle the remaining dressing over the salad or serve it on the side for individual preference. Enjoy this fresh, colorful salad immediately for best flavor and texture.

Notes

• Use ripe but firm peaches to avoid them becoming mushy in the salad.
• To toast pine nuts, heat them in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3-5 minutes.
• Burrata is best served fresh and at room temperature for the creamiest texture.
• This salad is best enjoyed immediately but can be prepped ahead by keeping ingredients separate until serving.
• Feel free to substitute heirloom tomatoes with cherry tomatoes if desired.

Keywords: Peach Burrata Salad, Arugula salad, Summer salad, Balsamic dressing, Fresh salad, Italian salad, Burrata cheese, Peach salad