Peach Burrata Salad with Basil & Balsamic
A gorgeous summer peach burrata salad with ripe peaches, creamy burrata, fresh basil, arugula, and balsamic glaze. Sweet, savory, and ready in 10 minutes — the ultimate seasonal salad.
Why Peach and Burrata Is the Perfect Summer Combination
The magic of peach burrata salad lies in the contrast: juicy sweet peaches against rich, creamy burrata, with peppery arugula and sharp balsamic to balance everything. It is the kind of dish that looks like it came from a restaurant but takes 10 minutes to assemble.
This salad celebrates peak summer produce. When peaches are ripe and fragrant, they need very little help — just quality cheese, good olive oil, and fresh herbs. The pistachios add crunch, the honey ties the sweet elements together, and the arugula provides a bitter-peppery base that prevents the dish from being too sweet.
Choosing the Right Peaches
Use peaches that are ripe but still firm enough to slice — they should give slightly when pressed but not be mushy. Yellow peaches have more acidity (better for savory salads), while white peaches are sweeter. Both work, but yellow is preferred here.
Ingredients
- 2 balls (250g) Fresh burrata cheese
- 3 large Ripe yellow peaches, sliced into wedges
- 4 cups (80g) Baby arugula
- 1/2 cup packed Fresh basil leaves
- 3 tbsp Extra virgin olive oil
- 2 tbsp Balsamic glaze
- 1 tbsp Honey
- 1/2 tsp Flaky sea salt
- to taste Freshly cracked black pepper
- 3 tbsp Toasted pistachios, roughly chopped
- 8-10 leaves Fresh mint leaves (optional)
- 4 slices Prosciutto (optional)
Instructions
Prepare the peaches
Halve and pit peaches, then slice into thin wedges (about 8 per half). If peaches are very ripe, cut into thicker wedges so they hold their shape. For extra flavor, lightly grill peach halves cut-side down for 2 minutes before slicing.
Build the base
Spread arugula on a large platter or divide among plates. Arrange peach slices over the arugula in a casual, overlapping pattern.
Add burrata
Remove burrata from liquid, pat dry gently. Place in the center of the peaches. Tear open to let the creamy center flow over the fruit.
Add herbs and toppings
Scatter basil and mint leaves over the salad. Sprinkle toasted pistachios. Lay prosciutto slices if using.
Dress and serve
Drizzle with olive oil, then balsamic glaze, then a thin stream of honey. Finish with flaky salt and cracked pepper. Serve immediately.
Recipe Notes & Tips
- — Bring burrata to room temperature 20-30 minutes before serving for the creamiest texture.
- — Don not slice peaches too far ahead — they oxidize (brown) within 15 minutes. A squeeze of lemon helps.
- — Toast pistachios in a dry pan for 2-3 minutes to intensify their flavor and crunch.
- — If you cannot find balsamic glaze, simmer regular balsamic vinegar until reduced by half.
- — A pinch of red chili flakes adds unexpected heat that pairs beautifully with sweet peaches.
Variations
- Grilled peach burrata: Grill peach halves before slicing for a smoky, caramelized version.
- Prosciutto peach burrata: Add 4 slices of torn prosciutto for a salty, meaty contrast.
- Strawberry burrata salad: Replace peaches with sliced strawberries in spring.
- Fig burrata salad: Use fresh figs cut in quarters during fig season (late summer/fall).
- Spicy version: Add sliced Fresno chili or a drizzle of hot honey for sweet heat.
Common Mistakes to Avoid
- Using unripe, hard peaches — they need to be fragrant and give slightly when pressed.
- Drowning the salad in balsamic — use a light drizzle, not a pour.
- Cutting burrata with a knife instead of tearing — tearing looks more beautiful and natural.
- Forgetting salt on the peaches — a pinch of flaky salt makes their sweetness pop.
- Assembling too far ahead — this is a last-minute dish by design.
How to Store
Serve immediately — this salad does not keep. Burrata dries out once torn and peaches oxidize quickly. If you must prep ahead, keep all components separate and assemble at the last minute.
What to Serve With This
- Crusty Italian bread or focaccia
- Grilled chicken or shrimp
- A chilled glass of rosé or Prosecco
- Burrata crostini as a side
- Prosciutto-wrapped melon
Making This Salad Meal-Plan Worthy
At 310 calories with 13g protein, this peach burrata salad works as a light lunch or impressive dinner starter. Add grilled chicken or more prosciutto for a complete meal with 30g+ protein. The healthy fats from olive oil and burrata keep you satisfied, while peaches provide fiber, vitamins A and C, and natural energy.
Frequently Asked Questions
Can I use nectarines instead of peaches?
Yes! Nectarines are essentially fuzzless peaches and work perfectly. Their slightly firmer flesh actually holds up even better on the plate. No other adjustments needed.
What if peaches are not in season?
In winter, use roasted grapes, persimmons, or blood oranges. Grilled pear also works beautifully with burrata. The key is a sweet fruit element to contrast the creamy cheese.
Can I grill the peaches?
Absolutely — grilling caramelizes the sugars and adds smokiness. Cut peaches in half, brush with olive oil, and grill cut-side down for 2-3 minutes over high heat until char marks appear. Let cool slightly before slicing.
How do I store leftover peach burrata salad?
This salad does not store well — burrata dries out and peaches oxidize. Make only what you will eat immediately. You can prep components separately: slice peaches and store in lemon water, keep burrata sealed.
What is the best olive oil for this salad?
Use a fruity, high-quality extra virgin olive oil — ideally one with grassy or peppery notes. Since it is used as a finishing oil (not for cooking), you will taste every nuance. Italian or Spanish EVOO works great.
Can I make this salad without arugula?
Yes. Mixed greens, watercress, or even just basil leaves scattered on the plate work fine. Arugula adds a peppery bite that complements sweetness, but it is not essential.
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