This peach burrata salad is the perfect menu item to take advantage of fresh produce during the peak season. There is nothing better than an oversized salad made with sweet peaches, juicy berries, and soft, creamy burrata cheese. The crunch of pistachios and a bed of fresh baby greens make this peach and burrata salad the simplest but most amazing summer salad recipe.
When you are looking for easy summer salads with an amazing presentation, you can never go wrong with fruit and greens. It’s the best balance between sweet and savory, plus it’s healthy too! Strawberry feta spinach salad is another great flavor combo, along with broccoli grape salad, both being crowd pleasers for your next party. For our peach burrata salad recipe, you can use a homemade balsamic glaze or store bought – both taste great. I keep balsamic glaze in my refrigerator at all times – it’s so yummy on fresh garden tomatoes or in a refreshing blueberry caprese salad.
Have leftover peaches? Whip up your own filling to make a homemade fresh peach pie or dice them for a sweet and salty peach pretzel salad. You can also serve the salad as a side dish with an easy main course meal like grilled shrimp skewers, grilled trout, or a marinated tri tip. For a unique twist on dessert, serve a fresh fruit watermelon cake!
Why You’ll Love This Peach Burrata Salad Recipe
- This is an easy way to use up extra berries, peaches, and cherries.
- You can serve this as a light lunch or dinner.
- It only takes a few minutes of prep work.
- This salad recipe is easily doubled or tripled for larger crowds.
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🍑 Ingredients:
- baby salad greens – use your favorite lettuce blend. Arugula and spinach are great choices.
- fresh peaches – use fresh, ripe fruit during peach season. Choose firm peaches that give slightly when squeezed and you should be able to smell their sweet scent through the skin.
- red onion – slice thinly so the flavor doesn’t overpower the fruit.
- cherries, blackberries, and strawberries – we prefer fresh fruit for this burrata salad
- salted pistachios – you can swap in almost any roasted nut! The saltiness and extra crunch are a nice contrast to the sweetness and softness of the fruit and cheese
- fresh basil leaves – in the height of summer, fresh basil is the perfect pairing with the sweet fruit and balsamic glaze
- burrata cheese – Burrata cheese is a creamy Italian delicacy made from mozzarella. It’s filled with a rich mixture of cream and curd, creating a soft and indulgent center. Since it has gained in popularity, it is now readily available. Look in the refrigerated cheese section next to fresh mozzarella in your grocery store.
- Sea salt and black pepper – use freshly cracked black pepper and Himalayan sea salt or flaky sea salt
- Extra virgin olive oil or Meyer lemon infused olive oil
- Balsamic glaze – I love a glaze that is thicker and sweeter than a balsamic vinaigrette, but you can use either.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Nuts – You can substitute or add walnuts, almonds, sunflower seeds, pine nuts, pepitas, or pecans for the roasted pistachios.
- Swap the burrata for fresh mozzarella cheese if desired. The flavors are similar, though mozzarella does not have that loose, creamy center.
- Tomato Peach Burrata Salad – take advantage of the summer bounty by adding some vine-ripened, juicy tomatoes to the platter – use sliced tomatoes or a colorful variety of cherry tomatoes or grape tomatoes.
- Meats – Add a little salty kick and some extra protein to your burrata peach salad. Slices of prosciutto or chopped serrano ham can be mounded on top of the salad.
- Other Stone Fruits – Fresh apricots or plums will pair nicely right alongside the peach slices.
- Fresh herbs that pair well with a burrata salad include fresh basil, mint, thyme, and arugula, adding a vibrant and aromatic element to complement the fresh Italian cheese.
🔪 Instructions:
PREP: Slice the peaches and onions. Pit the cherries and slice, then . Slice the strawberries and hull (cut the tops off).
Step 1: Place the leafy greens on a serving platter. Sprinkle a few thin slices of red onion over the bed of greens.
Step 2: Place the berries and cherries on the salad greens. I like to make several groupings of each of the same type of berry/fruit. The color concentration adds interest to the finished salad. Leave an empty area in the center of the platter or where you will place the burrata.
Step 3: Arrange several stacks of sliced peaches, fanning them out slightly. Place burrata in the center of the platter.
Step 4: Sprinkle pistachios and basil leaves over the salad. Drizzle olive oil over the entire salad. Grind some fresh cracked black pepper and sea salt (I like Himalayan sea salt) over the salad.
Pro Tip: Add the peaches to the serving platter right before you are ready to plate. Toss the sliced peaches with a teaspoon of lemon juice to prevent browning. Also, hold off on drizzling the oil and balsamic vinegar just before you are ready to serve.
Step 5: Finish by drizzling balsamic glaze over the salad.
You can serve this fresh salad with a side of crusty bread, crostini, or crackers.
- Good quality olive oil really shines in this recipe. My favorite is this Lemon Infused Olive Oil (aff), which brings all the flavors together nicely.
- Burrata often comes in different sizes and the inside is loose and extra creamy. Once it’s sliced open, the center will puddle out over other ingredients. If you have smaller balls, you can serve one on each individual plate. For larger burrata balls, slice it open when you are ready to serve.
- While the onion is optional, it adds a little bite to the salad. Slice it thinly so it isn’t too overpowering.
- If desired you can drizzle a vinaigrette instead of just olive oil.
- Burrata cheese is best when served at room temperature. If you don’t have enough time, you can place it in warm water for about 10 minutes, then drain it. This allows the chill to be knocked off so the center is still creamy.
Fun Fact
In 2016, burrata cheese became a Protected Geographical Indication product. This means it has higher standards that mass producers must meet in order for burrata cheese to be marketed.
Recipe FAQs
You can make the salad several hours in advance, but’s it best the day of. Wait to add the peaches, oil, and glaze just before serving.
Simply remove the packaging and pour off the liquid.
More Salads You Will Love
If you tried this Peach Burrata Salad Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Peach Burrata Salad
Ingredients
- 2 cups baby salad greens
- 2 fresh peaches pit removed and thinly sliced
- ⅛ cup thinly sliced red onion
- 4 cups cherries blackberries, and strawberries
- ¼ cup roasted salted pistachios
- ½ cup loosely packed fresh basil leaves
- 8 oz. ball burrata cheese
- Sea salt and black pepper to taste
- Extra virgin olive oil or Meyer lemon infused olive oil
- Balsamic glaze
Instructions
- Make a bed of salad greens on a large platter.
- Thinly slice the fresh peaches. Group several slices together and fan them out slightly, arranging them in different sections over the salad greens.
- Pit the cherries and slice them in half. Place small piles of cherries and blackberries around the platter. Remove the stems from the strawberries and slice them in half. Scatter the strawberries over the platter, grouping them to make a beautiful arrangement.
- Sprinkle the red onions and basil leaves over the entire platter.
- Drain the liquid from the burrata cheese and place the ball in the center of the peach and berry arrangement.
- Sprinkle the entire salad with sea salt and black pepper. Squeeze ½ of a lemon (or more to taste) over the salad.
- Drizzle the peach burrata salad with lemon olive oil and balsamic glaze.
- To serve, gently tear open the ball of burrata. Scoop the peaches and other fruit onto a salad plate and pile with a scoop of the creamy burrata cheese.
Notes
- Quality olive oil really shines in this recipe. My favorite is Lemon Infused Olive Oil, which brings all the flavors together nicely.
- Burrata often comes in different sizes and the inside is loose and extra creamy. Once it’s sliced open, the center will puddle out over other ingredients. If you have smaller balls, you can serve one on each individual plate. For larger burrata balls, slice it open when you are ready to serve.
- While the onion is optional, it adds a little bite to the salad. Slice it thinly so it isn’t too overpowering.
- If desired you can drizzle a vinaigrette instead of just olive oil.
- Burrata cheese is best when served at room temperature. If you don’t have enough time, you can place it in warm water for about 10 minutes, then drain it. This allows the chill to be knocked off so the center is still creamy.
Nutrition
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Comments & Reviews
Joseph Castagna says
Simply Delicious