Peach Burrata Salad Made Easy

Welcome — you picked a winner. If summer had a signature salad, the peach burrata salad would be a top contender: bright, juicy peaches meet pillowy burrata, a drizzle of olive oil and balsamic, and suddenly a simple plate feels like a little celebration. This post is the first part of a two-part, step-by-step guide that teaches you how to make a restaurant-worthy burrata cheese salad at home — but without fuss, without weird ingredients, and with a few pro tips that actually make a difference.

In this first part I’ll cover what the salad is, why it works, the exact ingredients and tools you need (presented in tidy tables), a clear step-by-step method to assemble the salad, and a handful of creative flavor variations you can try. I use the terms peach and burrata salad, burrata peach salad, and burrata salad interchangeably — they all point to the same idea: simple, seasonal fruit + creamy Italian cheese + bright finishing touches.

Introduction to Peach Burrata Salad

Why this burrata cheese salad is perfect for summer

Peaches are at their sweetest in summer. Their sugary juices and slightly floral aroma pair beautifully with the mellow, milky richness of burrata. Think of it as a summer duet: the peach sings high notes, burrata holds the warm bass. This combo is light on the stomach but heavy on flavor — perfect for porch dinners or quick weeknight meals.

A blend of sweet peaches and creamy burrata

Burrata is mozzarella’s indulgent cousin: a mozzarella shell wrapped around a soft, creamy interior (stracciatella + cream). When you pierce it and let that creamy center spill onto sliced peaches and peppery greens, texture and temperature collide in the best possible way.

How this recipe fits the Mediterranean diet

This dish sits squarely in Mediterranean territory: fresh fruit, leafy greens, high-quality extra virgin olive oil, and a little cheese. It’s simple, unprocessed, and balanced — a small luxury that’s still aligned with healthy eating habits.

Why You’ll Love This Peach and Burrata Salad

Fresh, seasonal ingredients bursting with flavor

You don’t need complicated sauces to make food taste remarkable. When your peaches are ripe and your burrata is fresh, a pinch of flaky salt and a squeeze of lemon do wonders. This salad celebrates the ingredients rather than hiding them.

Elegant enough for guests, easy enough for weeknights

Want to impress? Arrange the peaches and burrata on a platter, drizzle intentionally, and you’ve got something that looks like a chef made it. Running late? Toss the greens, slice the peaches, plop on burrata — dinner’s done in minutes.

A healthy, colorful dish that photographs well

Bright peaches, green basil/arugula, and the creamy white of burrata make for Instagram-friendly color contrast. But beyond the photo, this salad delivers vitamins, healthy fats from olive oil, and calcium from the cheese.

Key Ingredients for the Best Burrata Peach Salad

Below is a simple, practical ingredient table. Quantities assume 4 servings.

SEO note: This ingredient list supports variants such as burrata peach salad, peach and burrata salad, and burrata cheese salad — all natural, conversational phrases appearing where they fit.

Kitchen Tools You’ll Need

Serving platter or salad bowl

A wide, shallow platter is ideal if you want to make a composed peach burrata salad that looks elegant. A bowl works if you’re tossing.

Sharp knife for slicing peaches

Peaches can be slippery. Use a steady, sharp knife to get neat, even slices.

Small whisk or jar for dressing

You can whisk the olive oil and lemon together, or shake them in a mason jar to emulsify.

Measuring spoons & cups

Accuracy helps — especially for the dressing. Too much balsamic glaze can overpower delicate peach flavor.

Step-by-Step Guide to Making Peach Burrata Salad

This is where the magic happens. Follow these steps exactly for a reliably delicious burrata cheese salad.

Prepping the peaches and greens

1. Wash and dry your peaches. If the skin is fuzzy and you prefer not to taste fuzz, use ripe nectarines instead — same flavor profile, smoother skin.
2. Slice peaches into 1/4-inch wedges, keeping them uniform so each bite is balanced. For a more rustic look, halve and slightly smash the peach halves so the juices mingle with the dressing.
3. Wash and lightly spin-dry arugula or mixed greens. Pat them dry — wet greens dilute dressing and make burrata soggy.

Pro tip: If peaches are slightly underripe, toss slices with 1 tsp honey and a pinch of lemon for 10 minutes to coax out sweetness.

Assembling the burrata salad layers

1. Spread the arugula on your platter as a base. Sprinkle torn basil leaves over the greens for aromatic lift.
2. Arrange peach slices neatly over the greens, overlapping like shingled roof tiles — this creates visual appeal and ensures each forkful has fruit.
3. Gently place torn or whole burrata balls on top of the peaches. If you use whole burrata, plan to cut it at the table for that dramatic creamy reveal.

Note: Burrata loves warmth. If you remove it from the fridge 10–15 minutes before serving, the texture will be silkier and more pleasant.

Drizzling with balsamic glaze & olive oil

1. In a small bowl or jar, mix 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, a pinch of salt, and a few grinds of black pepper. Whisk or shake to emulsify.
2. Lightly drizzle the olive oil dressing over the salad. Don’t drown it — we want flavor, not sogginess.
3. Finish with a few lines of balsamic glaze (or a gentle drizzle of good aged balsamic). The glaze’s sweetness complements the peaches and highlights the creamy burrata.
4. Sprinkle flaked sea salt over the burrata and peaches — salt is the secret that unlocks flavor.

Plating flourish: Add a handful of toasted nuts (hazelnuts or pistachios) if you like crunch. They pair wonderfully with the creamy burrata peach salad setup.

Flavor Variations to Try

Want to make the salad your own? Here are approachable riffs that keep the soul of the peach and burrata salad intact while adding new textures and flavors.

Peach burrata salad with prosciutto (beef substitute for pork)

Traditionally, many chefs add prosciutto to fruit-and-cheese salads. If you prefer to avoid pork, use thinly sliced roast beef or a high-quality smoked beef carpaccio. Draped over peaches and burrata, it adds savory, salty contrast.

Roasted peach and burrata cheese salad

Roasting concentrates peach sugars and adds a caramelized depth. Halve peaches, roast cut-side up with a drizzle of olive oil and a sprinkle of brown sugar or honey at 200°C (400°F) for 10–12 minutes. Let them cool slightly before arranging under burrata.

Spicy arugula peach salad with chili flakes

If you like a kick, toss arugula with a pinch of red pepper flakes or a dash of chili oil before assembling. The heat plays off the peaches’ sweetness and the burrata’s creaminess in a thrilling way.

Nectarine + burrata + mint twist

Swap peaches for nectarines for a cleaner, snappier skin and a slightly firmer bite. Add torn mint leaves for freshness — this variation tastes like summer in a glass, bright and insistent.

Serving Suggestions for Burrata Salad

When it comes to peach burrata salad, the serving options are as flexible as they are delicious. Whether you want it as a main course, a starter, or a side, this salad fits in almost anywhere.

As an appetizer for a summer dinner party

Arrange the peaches, burrata, and greens in a symmetrical layout on a large platter. Place it in the center of the table and let guests serve themselves. It’s a conversation starter — colorful, fragrant, and just the right mix of sweet and savory.

Paired with crusty bread or crostini

Thick slices of rustic bread or toasted baguette make perfect vehicles for scooping burrata and peaches. Lightly grill the bread and rub it with a cut clove of garlic for extra depth. The contrast between crunchy bread and creamy cheese is unbeatable.

Alongside grilled chicken or seafood

Want more protein? Pair the salad with grilled chicken breast, shrimp skewers, or a simple pan-seared salmon. The fresh fruit cuts through richer proteins beautifully, making the meal feel light and balanced.

Storage and Make-Ahead Tips

This is not a salad you want to make in the morning and serve at night — burrata and peaches are at their best fresh. Still, there are smart ways to prepare ahead so you can assemble it quickly when it’s time to eat.

How to store leftover burrata peach salad

If you somehow have leftovers (unlikely), keep the burrata and peaches in separate airtight containers in the fridge. Burrata will stay fresh for up to 2 days, but the creamy interior will firm up slightly.

Prepping ingredients ahead without losing freshness

• Peaches: Slice them up to 4 hours ahead and store in the fridge, covered, with a splash of lemon juice to prevent browning.
• Greens: Wash and dry completely, then store in a sealed bag with a paper towel to absorb moisture.
• Basil: Keep the leaves whole until serving to prevent bruising.

Best time to assemble before serving

Put the salad together no more than 15–20 minutes before eating. This keeps the burrata soft, the peaches juicy, and the greens crisp.

Nutritional Benefits of Peach and Burrata Salad

This burrata cheese salad is more than just pretty — it’s loaded with nutrients that make it a solid choice for health-conscious eaters.

Protein and calcium from burrata cheese

Burrata may be indulgent, but it also delivers protein for muscle repair and calcium for strong bones.

Vitamins and antioxidants from peaches and greens

Peaches are a great source of vitamin C (boosts immunity) and vitamin A (supports eye health). Arugula offers vitamin K for bone health and a dose of folate.

Healthy fats from olive oil

Extra virgin olive oil is rich in monounsaturated fats that support heart health and aid nutrient absorption.

FAQs About Making Peach Burrata Salad

Can I use frozen peaches?

Technically yes, but fresh peaches are leagues better in flavor and texture. If using frozen, thaw them completely and pat dry to avoid watering down the salad.

What’s the best substitute for burrata cheese?

Fresh mozzarella is the closest alternative — choose the soft “buffalo” style if possible. For a richer twist, try fresh ricotta.

How to keep peaches from browning?

A light toss with lemon juice or orange juice slows oxidation. Assemble just before serving for the freshest look and flavor.

Conclusion – Why This Peach Burrata Salad Belongs in Your Recipe Collection

The peach and burrata salad isn’t just a summer recipe — it’s an experience. Every bite balances sweet, creamy, peppery, and tangy flavors. It’s simple enough for a weeknight dinner yet beautiful enough to serve to guests. And with so many possible variations — from roasted peaches to spicy arugula twists — you can make it your own without losing its soul.

So next time peaches are in season and you see a ball of burrata winking at you from the cheese counter, take it home. Lay out the greens, slice those peaches, tear into the cheese, and drizzle with olive oil like you mean it. This salad will reward you with flavor, elegance, and that rare mix of indulgence and freshness.

Peach Burrata Salad Made Easy

This easy peach burrata salad combines ripe peaches, creamy burrata, fresh basil, and arugula with a drizzle of balsamic glaze. Ready in 10 minutes, it’s a refreshing summer salad perfect for casual meals or elegant gatherings.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4

Calories 285 kcal

Ingredients

  

• 3 –4 medium ripe peaches sliced
• 8 oz 2 balls burrata cheese
• 4 cups arugula or mixed greens washed and dried
• 1/2 cup fresh basil leaves torn
• 3 tablespoons extra virgin olive oil
• 1 –2 tablespoons balsamic glaze or aged balsamic
• 1 tablespoon freshly squeezed lemon juice
• Sea salt flake, to taste
• Freshly cracked black pepper to taste
• 1 teaspoon honey optional, if peaches are underripe
• 1 loaf crusty bread optional, for serving

Instructions

 

• Wash and dry the peaches, then slice into uniform wedges.
• Wash and spin-dry arugula or mixed greens. Pat completely dry.
• Arrange the greens on a serving platter, scatter torn basil leaves on top.
• Layer peach slices evenly over the greens.
• Place whole or torn burrata cheese on top of the peaches.
• In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
• Drizzle the dressing lightly over the salad.
• Finish with balsamic glaze, a sprinkle of sea salt, and extra basil if desired.
• Serve immediately with crusty bread on the side.

Notes

• Peach choice: For the sweetest flavor, use fully ripe peaches that are slightly soft to the touch. If peaches are firm, let them ripen at room temperature for a day or two.

 

• Burrata tip: Remove burrata from the fridge 10–15 minutes before serving for the creamiest texture.

 

• Greens swap: Arugula adds a peppery bite, but mixed baby greens or spinach work well too.

 

• Balsamic choice: Use aged balsamic for a milder sweetness, or balsamic glaze for a thicker, more concentrated flavor.

 

• Make ahead: Prep the greens, slice the peaches, and mix the dressing ahead of time, but assemble the salad just before serving to keep it fresh.

 

• Optional add-ins: Toasted nuts (pistachios, hazelnuts, or walnuts) add a great crunch. You can also add grilled chicken or shrimp to make it a complete meal.