Ripe summer peaches and a torn ball of burrata need very little help to taste incredible together. This peach burrata salad recipe leans into that pairing, matching juicy stone fruit with cream, peppery arugula, and a drizzle of balsamic glaze.
The trick most versions miss is peach ripeness, since firm supermarket fruit stays bland and never releases its juice. Choosing peaches that give slightly when pressed fixes that in one step.
Room-temperature burrata matters just as much, because cold burrata stays tight and hides its molten center. Pull it out about 20 minutes before serving and the inside spills open the moment you cut in.
Everything comes together in about 15 minutes with no cooking required. Four fresh ingredients carry the dish: ripe peaches, creamy burrata, peppery arugula, and fresh basil.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Read Also: Peach Caprese Salad
Why You’ll Love This Peach Burrata Salad Recipe
This salad reads as elegant but takes almost no skill to pull off. The only real work is slicing peaches and tearing cheese.
It also flexes with what you have on hand. Swap arugula for baby spinach, basil for mint, or pistachios for toasted almonds and the balance still holds.
Here is what makes it worth putting on repeat all summer:
- It is ready in 15 minutes flat. There is no oven, no stovetop, and no dressing that needs to emulsify or rest.
- It uses peaches at their peak. Late-summer stone fruit is sweet enough that you barely need to season it.
- The contrast does the heavy lifting. Cold cream, warm-weather fruit, peppery greens, and tart glaze hit four different notes in one bite.
- It scales up without stress. Doubling for a crowd means slicing more peaches and adding another burrata ball, nothing more.
- It works as a starter or a light meal. Add prosciutto and crusty bread and it becomes lunch.
- Cleanup is minimal. One board, one knife, and a serving platter are all you dirty.
For another take on this flavor combination, see Grilled Peach and Burrata Salad.
Ingredients
Quality shows in a salad this simple, so buy the best peaches and burrata you can find. Below are both imperial and metric amounts so you can shop and measure easily.
- 4 ripe peaches (about 1.5 lb / 680 g), yellow or white, pitted and sliced into wedges
- 2 balls fresh burrata cheese (8 oz / 225 g total), at room temperature
- 4 cups (about 80 g) baby arugula, washed and dried
- 1/4 cup (about 6 g) fresh basil leaves, torn if large
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (30 ml) balsamic glaze
- 1 tablespoon (15 ml) honey, optional, for extra sweetness if peaches are tart
- 1/3 cup (about 40 g) shelled pistachios, lightly toasted and roughly chopped
- 3 oz (85 g) prosciutto, optional, torn into ribbons
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
I’ve found yellow peaches bring more acidity that cuts the cream, while white peaches taste softer and more floral, so pick based on whether you want brightness or a mellow finish.
You might also enjoy: Peach Smoothie
Kitchen Equipment Needed
You need almost nothing beyond a sharp knife and a nice platter. A wide, shallow dish shows the salad off better than a deep bowl.
- A sharp chef’s knife for clean peach wedges
- A sturdy cutting board
- A large serving platter or shallow bowl
- A small dry skillet for toasting the pistachios
- A small mixing bowl if you whisk oil and honey together
- Salad serving spoons for plating without crushing the burrata
Read Also: Tomato Basil Mozzarella Flatbread Pizza
Recommended Products for This Recipe
These are the items I reach for whenever I make this salad, chosen because each one solved a specific problem in my own kitchen. A dish this pared-back rewards a few good upgrades.
1. Maldon Flaky Sea Salt
Table salt dissolves instantly and disappears into the cream, which left my early versions tasting flat. Maldon’s large flakes sit on top of the burrata and peaches, so you get little bursts of salt and a bit of crunch in the same bite.
2. Aged Balsamic Glaze
Thin balsamic vinegar runs off the fruit and pools at the bottom of the plate. A thicker aged glaze clings to the peach wedges and adds a sweet-tart edge without soaking the greens.
3. Cold-Pressed Extra Virgin Olive Oil
Since the oil is barely cooked here, its flavor stays front and center. A grassy, peppery cold-pressed bottle turns a simple drizzle into part of the seasoning rather than just a coating.
4. Large Ceramic Serving Platter
Piling this salad into a bowl buries the burrata and hides the peaches. A wide, flat platter lets you spread everything out so each element stays visible and easy to serve.
For a different approach, see Peach French Toast.
Step-by-Step Instructions: How to Make Peach Burrata Salad
Follow these simple steps and you’ll have a fresh peach burrata salad on the table in about 15 minutes.
1. Bring the Burrata to Room Temperature
- Take the burrata out of the fridge about 20 minutes before you plan to serve.
- Leave it sealed in its liquid until the last moment so it stays plump.
- Room-temperature burrata has a softer, creamier center that spills out when torn, while cold burrata stays rubbery and firm.
2. Toast the Pistachios
- Place the shelled pistachios in a dry skillet over medium heat.
- Toast for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn a shade darker.
- Tip them onto a plate right away so they stop cooking, then roughly chop once cool.
3. Slice the Peaches
- Cut each peach in half around the pit, twist to separate, and remove the stone.
- Slice each half into wedges about 1/2 inch (1.5 cm) thick.
- If the peaches are very juicy, slice them last so they do not sit and soften on the board.
4. Build the Base
- Scatter the arugula loosely across your serving platter.
- Arrange the peach wedges over and among the greens so they are evenly spread.
- Tuck the torn basil leaves throughout for pockets of fresh aroma.
5. Add the Burrata
- Drain the burrata and set the balls on top of the salad, spacing them apart.
- Tear each ball open with your hands or cut a shallow X in the top so the cream spills out.
- Tearing rather than slicing gives you craggy edges that catch the glaze better than a clean cut.
6. Add Prosciutto and Pistachios
- If using prosciutto, drape the torn ribbons around the burrata and peaches.
- Sprinkle the toasted, chopped pistachios over the whole platter.
- Keep the toppings loose so nothing looks packed down.
7. Dress and Season
- Drizzle the extra virgin olive oil evenly over the salad.
- Follow with the balsamic glaze and, if your peaches are tart, a light drizzle of honey.
- Finish with flaky sea salt and freshly ground black pepper, then serve right away.
You might also enjoy: Grilled Peach Salad
Tips for The Best Peach Burrata Salad
A few small habits make the difference between a great plate and a soggy one. Most of them come down to timing and temperature.
- Use peaches that yield to gentle pressure. Firm fruit tastes green and refuses to release juice, so let underripe peaches sit on the counter for a day or two first.
- Dress the salad at the very last second. I ruined an early batch by dressing the whole platter ahead of time, and the arugula collapsed into a wet heap within ten minutes.
- Serve burrata at room temperature. Straight from the fridge it stays firm and loses that molten payoff.
- Season the peaches, not just the cheese. A pinch of flaky salt directly on the fruit sharpens its sweetness.
- Keep pistachios crisp until plating. I keep a jar of pre-toasted pistachios in the freezer so the crunch is ready without heating a pan every time.
- Tear the burrata over the salad. Doing it in place lets the cream run into the peaches instead of onto the cutting board.
- Balance sweet and tart. If your peaches are especially sugary, lean harder on the balsamic and skip the honey entirely.
Read Also: Watermelon Feta Salad With Mint
What to Serve with Peach Burrata Salad
This salad plays the role of a bright, creamy counterpoint, so it pairs best with grilled and savory mains that can stand up to its sweetness. It also works as part of a larger summer spread. Here are pairings worth putting alongside it:
- Grilled Lemon Herb Chicken for a light, citrusy main that echoes the salad’s freshness
- Grilled Salmon With Dill Sauce when you want a richer protein alongside the fruit
- Lemon Garlic Shrimp Over Couscous for a warm, garlicky contrast to the cold burrata
- Grilled Chicken and Veggie Skewers for an easy backyard dinner
- Lobster Rolls for a coastal summer lunch pairing
- BLT Pasta Salad to round out a picnic table
- Crusty grilled sourdough or a baguette to swipe through the leftover cream
- A chilled glass of dry rosé or sparkling water with lemon
Read Also: BJ’s Tomato Mozzarella Salad
Variations of Peach Burrata Salad
The base recipe is a template more than a rule. Once you have the peach-and-burrata combination down, these swaps keep it interesting all season.
- Grilled peach version: Halve the peaches and grill cut-side down for 2 to 3 minutes for smoky, caramelized edges before assembling.
- Prosciutto and melon style: Add thin ribbons of prosciutto and a few cubes of cantaloupe for a salty-sweet antipasto feel.
- Herb swap: Trade basil for fresh mint or torn tarragon for a different aromatic backbone.
- Nut swap: Use toasted almonds, pecans, or hazelnuts in place of pistachios.
- Green swap: Replace arugula with baby spinach, watercress, or butter lettuce for a milder base.
- Cheese swap: Use fresh mozzarella or a spoonful of ricotta if burrata is hard to find.
- Spicy kick: Add a pinch of chili flakes or a few thin slices of fresh chili for heat against the sweet fruit.
- Nectarine or plum version: Any ripe stone fruit works, so use whatever looks best at the market.
You might also enjoy: Caprese Stuffed Avocados
Storage and Reheating
This is a fresh salad that is happiest the moment it is assembled, so it does not store or reheat well once dressed. The good news is that the components hold fine on their own, which makes prep-ahead easy.
- Assembled salad: Best eaten immediately, as the greens wilt and the burrata weeps within about 30 minutes of dressing.
- Leftovers: Store any dressed leftovers in an airtight container in the fridge and eat within 24 hours, knowing the texture will soften.
- Peaches, prepped: Slice up to a few hours ahead and toss with a squeeze of lemon juice to slow browning, then refrigerate.
- Burrata: Keep sealed in its liquid in the fridge until 20 minutes before serving.
- Pistachios: Toast and chop up to a week ahead and store in an airtight jar at room temperature or in the freezer.
- No reheating: This dish is served cold or at room temperature, so it never needs warming.
Read Also: Peach Iced Tea
Nutritional Facts
Values below are estimates per serving, based on four servings and including the optional pistachios but not the prosciutto or honey. Actual numbers vary with peach size and how much burrata you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 295 kcal |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Sugars | 14 g |
| Fiber | 3 g |
| Protein | 10 g |
| Sodium | 210 mg |
You might also enjoy: Peach Lemonade
Health Benefits of Key Ingredients
Beyond tasting good, the core ingredients bring real nutritional value to the plate. Here is what each one contributes.
- Peaches: Rich in vitamin C and vitamin A, with fiber and antioxidants that support skin and immune health, plus natural sugars for quick energy.
- Burrata: Provides protein and calcium along with a dose of healthy fats that help you feel satisfied.
- Arugula: A cruciferous green loaded with vitamin K, folate, and nitrates, all with very few calories.
- Basil: Offers aromatic antioxidants and small amounts of vitamin K, and it adds flavor without any salt or sugar.
- Extra virgin olive oil: A source of monounsaturated fats and polyphenols linked to heart health.
- Pistachios: Deliver plant protein, fiber, and potassium, plus a satisfying crunch that adds staying power.
Read Also: Summer Dinner Recipes
FAQs About Peach Burrata Salad
1. What kind of peaches work best for this salad?
Ripe, in-season peaches that yield slightly to gentle pressure are ideal. Both yellow and white varieties work well, so choose yellow for more tartness or white for a softer, floral flavor.
Avoid rock-hard supermarket peaches when possible. If that is all you can find, let them ripen on the counter for a day or two first.
2. Can I make peach burrata salad ahead of time?
You can prep the parts ahead, but do not assemble or dress it until just before serving. Sliced peaches, toasted pistachios, and washed greens can all wait in the fridge for a few hours.
Once dressed, the salad softens quickly. For the best texture, put it together right before you sit down to eat.
3. What can I use instead of burrata?
Fresh mozzarella is the closest swap and gives a similar milky flavor. A few spoonfuls of good ricotta also work if you want that creamy element without slicing.
Neither has burrata’s molten center, so the texture changes a little. The salad still tastes great with either substitute.
4. Should I grill the peaches?
Grilling is optional and adds a smoky, caramelized note. Halve the peaches and grill them cut-side down for about 2 to 3 minutes until you see grill marks.
Fresh, raw peaches keep the salad brighter and take zero extra time. It comes down to whether you want a summery char or a cleaner fruit flavor.
5. Is peach burrata salad healthy?
It leans on whole ingredients like fresh fruit, leafy greens, and nuts, which bring fiber, vitamins, and healthy fats. Burrata and olive oil add richness, so portion size is where most of the calories come from.
Skipping the prosciutto and honey keeps it lighter. As written, it works well as a balanced starter or a light meal.
6. How do I keep the salad from getting watery?
Dry the arugula thoroughly after washing and dress the salad at the last minute. Slicing very juicy peaches right before assembling also helps, since sitting fruit releases liquid onto the plate.
Tearing the burrata over the greens rather than beside them keeps the cream where you want it. Serve promptly so nothing has time to weep.
You might also enjoy: Creamy Avocado Pasta
Peach Burrata Salad
Ingredients
- 4 ripe peaches - about 1.5 lb / 680 g, yellow or white, pitted and sliced into wedges
- 2 balls fresh burrata cheese - 8 oz / 225 g total, at room temperature
- 4 cups baby arugula - about 80 g, washed and dried
- 1/4 cup fresh basil leaves - about 6 g, torn if large
- 3 tablespoons extra virgin olive oil - 45 ml
- 2 tablespoons balsamic glaze - 30 ml
- 1 tablespoon honey - 15 ml, optional, for extra sweetness if peaches are tart
- 1/3 cup shelled pistachios - about 40 g, lightly toasted and roughly chopped
- 3 oz prosciutto - 85 g, optional, torn into ribbons
- flaky sea salt - to taste, such as Maldon
- freshly ground black pepper - to taste
Equipment
- Chef’s knife - Sharp, for clean peach wedges
- Cutting board - Sturdy
- Serving platter - Large ceramic platter or shallow bowl
- Dry skillet - Small, for toasting pistachios
- Small mixing bowl - (optional) If whisking oil and honey together
- Salad serving spoons - For plating without crushing the burrata
Method
- Take the burrata out of the fridge about 20 minutes before serving and leave it sealed in its liquid until the last moment so it stays plump and softens to a creamy center.
- Place the shelled pistachios in a dry skillet over medium heat and toast for 3 to 4 minutes, shaking the pan often, until fragrant and a shade darker. Tip onto a plate to cool, then roughly chop.
- Cut each peach in half around the pit, twist to separate, and remove the stone. Slice each half into wedges about 1/2 inch (1.5 cm) thick.
- Scatter the arugula loosely across your serving platter, arrange the peach wedges over and among the greens, and tuck the torn basil leaves throughout.
- Drain the burrata and set the balls on top of the salad, spacing them apart. Tear each ball open with your hands or cut a shallow X in the top so the cream spills out.
- If using prosciutto, drape the torn ribbons around the burrata and peaches, then sprinkle the toasted, chopped pistachios over the whole platter, keeping the toppings loose.
- Drizzle the olive oil evenly over the salad, follow with the balsamic glaze and a light drizzle of honey if needed, then finish with flaky sea salt and black pepper and serve right away.
Nutrition
Notes
- Use peaches that yield to gentle pressure; firm fruit tastes green and refuses to release juice, so let underripe peaches sit on the counter for a day or two first.
- Dress the salad at the very last second, as the arugula collapses into a wet heap within about ten minutes once dressed.
- Serve burrata at room temperature; straight from the fridge it stays firm and loses that molten payoff.
- Season the peaches, not just the cheese; a pinch of flaky salt directly on the fruit sharpens its sweetness.
- Keep pistachios crisp until plating; store pre-toasted pistachios in the freezer so the crunch is ready without heating a pan every time.
- Tear the burrata over the salad so the cream runs into the peaches instead of onto the cutting board.
- Balance sweet and tart; if your peaches are especially sugary, lean harder on the balsamic and skip the honey entirely.
- Yellow peaches bring more acidity that cuts the cream, while white peaches taste softer and more floral, so pick based on whether you want brightness or a mellow finish.
- Prep the parts ahead: sliced peaches, toasted pistachios, and washed greens can all wait in the fridge for a few hours, but do not assemble or dress until just before serving.
- Store any dressed leftovers in an airtight container in the fridge and eat within 24 hours, knowing the texture will soften; this salad does not reheat.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This peach burrata salad is proof that a handful of good ingredients, treated simply, can outshine anything fussy. Ripe fruit, creamy cheese, and a quick drizzle are really all it takes.
Make it once at the height of peach season and it tends to become a summer habit. It is the kind of dish people ask about the moment it hits the table.
Give it a try the next time peaches are at their best. If you make it, leave a comment to let me know how it turned out, and share it with a friend who loves an easy summer recipe.
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