Irresistible Peach Burrata Salad

If you ask me, peach burrata salad is summer eating at its finest.

This simple salad brings together creamy burrata cheese with juicy peaches and peppery arugula. The sweetness of the fruit plays perfectly against the rich, milky cheese.

I like to add a drizzle of good olive oil and a splash of balsamic vinegar to tie everything together. A handful of toasted nuts gives it just the right amount of crunch.

It’s the kind of dish that feels fancy but takes almost no effort to make, perfect for those hot days when you want something fresh and satisfying.

What Kind of Peaches Should I Use?

For the best burrata salad, you’ll want to use ripe, juicy peaches that give slightly when you press them gently. Freestone peaches are easier to work with since the pit comes away cleanly, but clingstone varieties will work too if that’s what you have available. Yellow peaches are the classic choice and pair beautifully with creamy burrata, though white peaches can add a more floral, subtle sweetness if you prefer. When selecting peaches, look for ones that smell fragrant at the stem end and avoid any with dark spots or overly soft areas, as these can make your salad watery.

Options for Substitutions

This simple salad is all about quality ingredients, but here are some swaps you can make:

• Fresh peaches: If peaches aren’t in season, try ripe nectarines, fresh figs, or even sliced pears. You can also use frozen peaches that have been thawed and drained, though they won’t have quite the same texture.
• Burrata cheese: This creamy cheese is really what makes this salad special, but if you can’t find it, fresh mozzarella balls work well too. For a lighter option, try ricotta or even goat cheese, though the flavor will be different.
• Fresh basil: Mint leaves make a lovely substitute and pair beautifully with peaches. You could also use arugula for a peppery bite, though it changes the whole vibe of the salad.
• Balsamic glaze: No glaze on hand? Make your own by simmering regular balsamic vinegar until it reduces by half. Honey mixed with a splash of regular balsamic also works in a pinch.
• Extra virgin olive oil: Since this salad is so simple, good olive oil really matters. If you only have regular olive oil, that’s fine, but consider adding a pinch of lemon zest to brighten things up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making peach burrata salad is using underripe peaches, which will lack the sweet, juicy flavor that balances the creamy cheese – choose peaches that give slightly when pressed and smell fragrant at the stem end.

Another common error is adding the burrata too early, as this delicate cheese is best torn and added just before serving to prevent it from becoming watery and losing its creamy texture.

To avoid a bland salad, don’t skip seasoning your peaches with a pinch of salt about 10 minutes before serving, which helps draw out their natural sweetness and creates a more balanced flavor profile.

Finally, resist the urge to overdress the salad – a light drizzle of good olive oil and balsamic glaze is all you need, as too much dressing will overpower the subtle flavors of the peaches and burrata.

What to Serve With Peach Burrata Salad?

This peach burrata salad is perfect as a light lunch on its own, but it also makes a great starter before grilled chicken or fish. I love serving it alongside some crusty bread or focaccia so you can scoop up all that creamy burrata and sweet peach juice. It pairs beautifully with other summer dishes like grilled vegetables or a simple pasta salad for a casual outdoor meal. For a more complete dinner, try it with grilled pork tenderloin or even a glass of crisp white wine like Pinot Grigio.

Storage Instructions

Best Served Fresh: This peach burrata salad is definitely at its best when served right away. The creamy burrata and juicy peaches don’t hold up well once they’re cut and dressed, so I always recommend making it just before you plan to eat it.

Prep Ahead: If you want to get a head start, you can slice the peaches and store them in the fridge for up to a day before serving. Just keep the burrata whole and the basil leaves dry until you’re ready to assemble everything together.

Leftover Tips: Any leftover salad should be eaten within a few hours since the peaches will start to get mushy and the burrata will lose its creamy texture. If you do have leftovers, store them covered in the fridge and enjoy them as soon as possible.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-600
• Protein: 16-24 g
• Fat: 30-40 g
• Carbohydrates: 28-40 g

Ingredients

• 2 to 3 ripe peaches
• 1 to 2 balls burrata cheese
• Handful of fresh basil
• Mixed salad greens
• Extra-virgin olive oil, for drizzling
• Balsamic reduction, optional
• Salt
• Ground black pepper

Step 1: Prepare the Peaches

• 2 to 3 ripe peaches

Wash the ripe peaches thoroughly under running water.

Once clean, dry them with a towel and slice them into even wedges, removing the pits as you go.

Set the sliced peaches aside for assembly.

Step 2: Arrange the Salad Greens and Burrata

• mixed salad greens
• 1 to 2 balls burrata cheese

Spread a generous layer of mixed salad greens on a large plate or serving platter.

Carefully break the burrata cheese into chunky pieces and arrange them evenly on top of the greens.

Step 3: Layer the Peaches and Add Basil

• peach slices (from Step 1)
• handful of fresh basil

Place the peach slices (from Step 1) around the burrata and on the salad greens.

Tear the fresh basil leaves into smaller pieces with your hands and sprinkle them generously over the peaches and cheese.

Step 4: Finish and Serve the Salad

• extra-virgin olive oil, for drizzling
• salt
• ground black pepper
• balsamic reduction, optional

Drizzle extra-virgin olive oil generously over the assembled salad.

Sprinkle with salt and a few grinds of black pepper to taste.

If you like, add a splash of balsamic reduction for extra depth and sweetness—I really enjoy the tangy kick it gives to the sweet peaches and creamy burrata.

Serve immediately, either as a light lunch, appetizer, or even as a unique topping for toast.

Irresistible Peach Burrata Salad

Delicious Irresistible Peach Burrata Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 8 minutes mins

Total Time 12 minutes mins

Servings 4

Calories 525 kcal

Ingredients

  

• 2 to 3 ripe peaches
• 1 to 2 balls burrata cheese
• handful of fresh basil
• mixed salad greens
• extra-virgin olive oil, for drizzling
• balsamic reduction, optional
• salt
• ground black pepper

Instructions

 

• Wash the ripe peaches thoroughly under running water. Once clean, dry them with a towel and slice them into even wedges, removing the pits as you go. Set the sliced peaches aside for assembly.
• Spread a generous layer of mixed salad greens on a large plate or serving platter. Carefully break the burrata cheese into chunky pieces and arrange them evenly on top of the greens.
• Place the peach slices (from Step 1) around the burrata and on the salad greens. Tear the fresh basil leaves into smaller pieces with your hands and sprinkle them generously over the peaches and cheese.
• Drizzle extra-virgin olive oil generously over the assembled salad. Sprinkle with salt and a few grinds of black pepper to taste. If you like, add a splash of balsamic reduction for extra depth and sweetness—I really enjoy the tangy kick it gives to the sweet peaches and creamy burrata. Serve immediately, either as a light lunch, appetizer, or even as a unique topping for toast.