Short Description

Peach and Burrata Salad is a refined yet effortless dish that pairs sweet, ripe peaches with the creamy decadence of fresh burrata. Accented by peppery arugula, toasted nuts, and a light honey-balsamic dressing, it delivers vibrant summer flavours in every bite.

Why You’ll Love This Recipe

Balances sweet, creamy, tangy, and peppery notes for a sophisticated palate.
Requires minimal cooking—perfect for warm-weather gatherings.
Elegant enough for entertaining, yet simple enough for a weekday lunch.
Naturally gluten-free and vegetarian.
Ready in under 20 minutes from start to finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe yellow peaches, pitted and sliced
Fresh burrata cheese balls, drained
Baby arugula (rocket) or mixed baby greens
Extra-virgin olive oil
Good-quality balsamic vinegar
Clear honey
Sea salt (preferably flaky)
Freshly ground black pepper
Fresh basil leaves, torn
Toasted pistachios or sliced almonds (optional)

Directions

Prepare the peaches: Cut each peach into thin wedges. If desired, grill the slices over medium-high heat for 1–2 minutes per side to intensify sweetness.
Assemble the greens: Spread arugula evenly on a large serving platter.
Add peaches and burrata: Arrange peach wedges over the greens. Gently tear the burrata into rustic chunks and nestle them among the fruit.
Dress the salad: In a small bowl, whisk olive oil, balsamic vinegar, honey, a pinch of salt, and black pepper until emulsified. Drizzle the dressing over the salad.
Finish and serve: Scatter torn basil leaves and toasted nuts over the top. Add a final sprinkle of flaky sea salt and serve immediately.

Servings and Timing

Yield: 4 side-dish servings (or 2 generous mains)
Active Preparation: 15 minutes
Optional Grilling: +4 minutes
Total Time: 15–20 minutes

Variations

Stone-Fruit Medley: Replace half the peaches with nectarines or plums.
Citrus Twist: Substitute a blood-orange vinaigrette for balsamic dressing.
Prosciutto Upgrade: Add thin ribbons of prosciutto for a salty contrast.
Nut-Free: Omit nuts and sprinkle toasted sunflower seeds instead.
Herb Swap: Use mint or tarragon in place of basil for a different aroma.

Storage/Reheating

This salad is best enjoyed fresh, as burrata loses its luscious texture once cut. If necessary, store undressed components—peach slices, greens, and burrata—in separate airtight containers for up to 24 hours in the refrigerator. Assemble and dress just before serving. Reheating is not recommended; serve chilled or at room temperature.

FAQs

How do I choose the best peaches?

Select peaches that are fragrant, yield slightly to pressure near the stem, and are free from bruises.

Can I use mozzarella instead of burrata?

Yes, high-quality fresh mozzarella works, though it lacks burrata’s cream-filled center.

What if my peaches are underripe?

Place them in a paper bag at room temperature for 1–2 days until they soften and develop aroma.

Is grilling the peaches necessary?

No. Grilling deepens flavour but the salad is delicious with raw, ripe fruit.

Can I prepare the dressing in advance?

Certainly. The vinaigrette keeps for five days refrigerated in a sealed jar—shake before use.

Which balsamic vinegar is ideal?

Choose a moderately aged, syrupy balsamic for richer flavour without overwhelming sweetness.

How can I make this vegan?

Replace burrata with vegan cashew-based “mozzarella” and use maple syrup instead of honey.

Are toasted nuts essential?

They add crunch and nuttiness, but you may omit them or substitute seeds to accommodate allergies.

What protein pairs well for a full meal?

Grilled chicken breast, seared shrimp, or slices of roast turkey complement the salad without masking its flavours.

Can I scale the recipe for a crowd?

Yes. Simply multiply ingredient quantities; assemble on a large platter or individual plates just before serving to maintain texture.

Conclusion

Peach and Burrata Salad exemplifies summer dining at its finest—quick to prepare, visually striking, and bursting with contrasting yet harmonious flavours. Whether served as a refined starter or a light main course, it is certain to become a seasonal favourite