Burrata Peach Salad

Imagine the first bite: creamy, luxurious burrata breaking open onto sweet, juicy peaches and peppery arugula. This Burrata Peach Salad is summer on a plate – a perfect balance of flavors and textures that elevates simple ingredients into something truly special. The contrast between the rich cheese, ripe fruit, and crisp greens creates a sophisticated yet effortless dish that’s as impressive as it is delicious. You’ll learn how to create a restaurant-quality salad that celebrates seasonal produce while requiring minimal effort.

Why You’ll Love This Recipe

This Burrata Peach Salad will quickly become your go-to summer recipe for several compelling reasons. First, it showcases peak-season peaches at their juiciest best, allowing their natural sweetness to shine. The temperature contrast between cool, creamy burrata and sun-warmed peaches creates an incredible sensory experience with each bite. What’s more, this salad achieves that perfect balance of textures – from the silky cheese center to the firm cheese exterior, from tender peach slices to crunchy pine nuts and crisp arugula.

The simplicity of preparation makes this dish approachable for any skill level, requiring just about 15 minutes from start to finish. It’s elegant enough for entertaining yet simple enough for a weeknight dinner. The vibrant colors also make for a stunning presentation that will impress guests before they even take their first bite. Best of all, this peach and burrata combination is endlessly adaptable to what you have on hand while maintaining its core deliciousness.

Ingredients

For this stunning Burrata Peach Salad, you’ll need:

• 8 oz (225g) burrata cheese (typically 2 balls)
• 3 ripe peaches (about 1 lb/450g), yellow or white varieties
• 4 cups (100g) fresh arugula, washed and dried
• 1/4 cup (35g) pine nuts, lightly toasted
• 2 tablespoons fresh basil leaves, torn or thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon high-quality balsamic vinegar or balsamic glaze
• 1 teaspoon honey (optional)
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper to taste

The star ingredient is burrata – this fresh Italian cheese has a solid mozzarella exterior with a creamy, soft center that creates the perfect rich contrast to sweet peaches. For best results, use perfectly ripe, in-season peaches that yield slightly to gentle pressure and smell fragrant. The peppery arugula provides the perfect base for this summer peach salad with its slightly bitter notes balancing the sweet and creamy elements.

Pro Tips

Temperature Matters: For the best Burrata Peach Salad experience, remove the burrata from refrigeration 15-20 minutes before serving. Room temperature cheese will have a creamier texture and more pronounced flavor that pairs perfectly with the sweet peaches. Cold burrata straight from the fridge will be firmer and less flavorful.

Peach Preparation: Choose peaches that are ripe but still firm enough to hold their shape when sliced. If using peaches with stubborn skins, you can quickly blanch them: score an X on the bottom, dip in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off. For a beautiful presentation and intensified flavor, consider grilling peach halves for 1-2 minutes per side before slicing them for the salad.

Dressing Technique: Rather than mixing all the dressing ingredients together, layer the flavors for maximum impact. Drizzle the olive oil directly over the arugula and toss gently, then add the burrata and peaches before finishing with balsamic and honey. This prevents the delicate ingredients from becoming soggy and allows each component to shine individually while still creating a cohesive dish. Season just before serving for the freshest flavor.

Instructions

Step 1: Prepare the base by arranging the clean, dry arugula on a large serving platter or individual plates. Drizzle with about half of the olive oil and a pinch of salt, then toss gently to coat the leaves evenly. This creates a flavorful foundation for your Burrata Peach Salad.

Step 2: Slice the peaches in half, remove the pits, and cut into 1/2-inch wedges or slices. If you prefer, you can remove the peach skins, but this is optional as ripe summer peaches have tender, edible skins. Arrange the peach slices artfully over the arugula bed, distributing them evenly throughout the salad.

Step 3: Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Watch them carefully as they can burn quickly! Remove from heat immediately and set aside to cool slightly.

Step 4: Place the burrata balls in the center of your salad arrangement. You can either leave them whole for a dramatic presentation (allowing guests to cut into them to release the creamy center) or tear them open yourself to reveal the luscious interior. For a more casual approach, you can gently tear the burrata into smaller pieces and scatter throughout the salad.

Step 5: Finish your Burrata Peach Salad by scattering the toasted pine nuts and torn basil leaves over the top. Drizzle with the remaining olive oil and the balsamic vinegar or glaze. If using honey, drizzle it in a thin stream over the peaches and cheese. Season with flaky sea salt and freshly ground black pepper to taste.

Step 6: Serve immediately while the contrasts between temperatures and textures are at their peak. Provide serving spoons that can gently scoop up all components, ensuring each bite contains some creamy burrata, sweet peach, and peppery arugula.

Variations

Stone Fruit Medley: Transform your Burrata Peach Salad into a celebration of all summer stone fruits by incorporating a mix of nectarines, plums, and apricots alongside or in place of peaches. The varying colors and subtle flavor differences create a stunning visual presentation while maintaining the essential sweet-creamy contrast that makes this salad special. This variation works particularly well when serving a crowd or when certain stone fruits are at their peak ripeness.

Prosciutto Addition: For a more substantial fresh peach and burrata salad, add thin slices of prosciutto draped throughout the dish. The salty, savory prosciutto creates a delicious counterpoint to the sweet peaches and creamy burrata while adding protein. The prosciutto can either be served as is for a silky texture or lightly crisped in a pan for textural contrast. This variation transforms the salad from a starter to a light main course, perfect for lunch or a light dinner.

Herb Garden Inspiration: Customize the aromatic profile of your salad by experimenting with different herbs. While basil is classic, consider substituting or supplementing with mint, tarragon, or thyme. Mint adds a refreshing coolness, tarragon brings a subtle anise note, and thyme contributes an earthy depth. Each herb creates a distinctly different Burrata Peach Salad while maintaining the dish’s essential character.

Storage and Serving

This Burrata Peach Salad is best enjoyed immediately after assembly to preserve the optimal textures and temperature contrasts. However, if you need to prepare components ahead of time, wash and dry the arugula up to 24 hours in advance, storing it in the refrigerator wrapped loosely in paper towels inside a perforated plastic bag. The peaches can be sliced up to 2 hours before serving – toss them with a small amount of lemon juice to prevent browning and keep refrigerated.

For serving, present this salad as a stunning centerpiece for a summer lunch, alongside grilled meats for dinner, or as an elegant starter for a dinner party. For a complete meal, pair it with grilled sourdough bread brushed with olive oil and rubbed with garlic. This Burrata Peach Salad also complements grilled chicken or fish beautifully. For a special occasion, serve with a chilled glass of Prosecco or a light rosé wine to highlight the sweet peaches and creamy cheese.

FAQs

Can I make this salad ahead of time?
While the Burrata Peach Salad is best assembled just before serving, you can prepare the components separately. Wash arugula, toast pine nuts, and prepare the dressing ingredients up to a day ahead. Slice peaches no more than 2 hours before serving to prevent browning, and keep the burrata refrigerated until about 20 minutes before assembly.

What can I substitute for burrata?
If burrata is unavailable, fresh mozzarella makes a good substitute, though it lacks the creamy center. For a similar textural experience, try using a combination of torn fresh mozzarella with a small amount of ricotta or mascarpone cheese. Mild goat cheese or even good quality feta can work in a pinch for this summer peach salad.

Are there alternatives to arugula?
Absolutely! If arugula’s peppery flavor is too strong, try baby spinach, mixed spring greens, or butter lettuce. Each provides a different flavor profile but works well with the peaches and burrata combination.

How can I tell if my peaches are ripe enough?
Perfect peaches for this salad should yield slightly to gentle pressure and have a sweet, fragrant aroma at the stem end. They should feel heavy for their size and have no green undertones in their skin color.

Can I use nectarines instead of peaches?
Yes! Nectarines work beautifully in this Burrata Peach Salad and don’t require peeling, which can be a time-saver. Just ensure they’re ripe and sweet for the best flavor contrast with the creamy burrata.

Conclusion

This Burrata Peach Salad is summer dining at its finest — a perfect balance of creamy richness and sweet, juicy freshness that celebrates seasonal produce at its peak. It’s the kind of dish that transforms a simple meal into a memorable experience, whether served at a casual family dinner or an elegant gathering with friends. The minimal preparation lets the quality ingredients shine through, proving that sometimes the simplest combinations create the most spectacular results. Make this your go-to salad while peaches are in season, and you’ll find yourself craving this perfect combination all year long.

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