Peach Burrata Salad
This peach burrata salad recipe pairs ripe summer peaches with creamy burrata, peppery arugula, and a drizzle of balsamic glaze for an elegant no-cook dish that comes together in just 15 minutes.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 295kcalCarbohydrates: 19gProtein: 10gFat: 21gSaturated Fat: 8gSodium: 210mgFiber: 3gSugar: 14g
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