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 burrata salad the simplest but most amazing summer salad recipe. This is the perfect menu item to take advantage of fresh produce during the peak season.
When you are looking for an easy salad 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 and spinach is another great flavor combo, along with broccoli and grape salad, both being crowd pleasers for your next party. For this recipe, you can use a homemade balsamic glaze or store bought – both taste great.
Have leftover peaches? Whip up your own filling to make peach hand pies 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 or a marinated tri tip.
- 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.
What Ingredients do I Need for Peach Burrata Salad?
- baby salad greens – use your favorite lettuce blend. Arugula and spinach are great choices.
- fresh peaches – we recommend only using fresh peaches.
- red onion – slice thinly so the flavor doesn’t overpower the fruit.
- cherries, blackberries, and strawberries
- salted pistachios – you can swap in almost any roasted nut!
- fresh basil leaves
- burrata cheese
- Sea salt and black pepper
- Extra virgin olive oil or Meyer lemon infused olive oil
- Balsamic glaze
Pro Tip: Add the peaches to the serving platter right before you are ready to plate. Also, hold off on drizzling the oil and balsamic vinegar just before you are ready to serve.
How to Make Peach Salad with Burrata Cheese
PREP: Slice the peaches and onions. Pit the cherries and slice, then place the greens on a serving platter. Slice the strawberries and cut the tops off.
ASSEMBLE: Pile the berries around the salad. Arrange several stacks of peaches. Scatter the onions, strawberries, and basil. Place the cheese in the middle once you have drained the liquid off.
SERVE: Season with salt and pepper. Squeeze some fresh lemon juice. Drizzle with balsamic vinegar and olive oil.
- 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.
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.
- You can substitute or add walnuts, almonds, sunflower seeds, pine nuts, pepitas, or pecans for the roasted pistachios.
- Can swap the burrata for fresh mozzarella if desired.
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 of the liquid.
More Salads You Will Love
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.
Nutrition
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