Peach Burrata Salad Recipe

Introduction

This Peach Burrata Salad is a fresh and vibrant dish perfect for warm weather. It combines sweet peaches, creamy burrata, and peppery arugula with a tangy balsamic dressing for a delightful balance of flavors.

Ingredients

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 5 ounces baby arugula
• 2-3 peaches, sliced
• 2 medium tomatoes, sliced (heirloom recommended)
• ¼ cup toasted pine nuts
• 3 – 4 tablespoons fresh basil leaves
• 8 ounces burrata cheese

Instructions

1. Step 1: Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt until the dressing is well emulsified. Alternatively, place all ingredients in a jar with a lid and shake vigorously to combine.
2. Step 2: Add the baby arugula to a large bowl. Toss it with about one-third of the dressing to lightly coat the leaves.
3. Step 3: Arrange the dressed arugula on the bottom of a large serving platter or plate.
4. Step 4: Layer the sliced tomatoes and peaches over the arugula. Then sprinkle the toasted pine nuts and fresh basil leaves on top.
5. Step 5: Cut open the burrata balls and place generous dollops across the salad.
6. Step 6: Just before serving, drizzle some of the remaining dressing over the salad, or serve it on the side. Enjoy immediately for the best flavor and texture.

Tips & Variations

• Use ripe, juicy peaches for the best natural sweetness and flavor.
• Substitute toasted walnuts or almonds if pine nuts are unavailable or if you prefer a different crunch.
• Fresh basil can be swapped for mint or arugula for a slightly different herbal note.
• For a vegan version, replace burrata with a plant-based cheese or marinated tofu.

Storage

Store leftover salad components separately if possible. Keep the burrata in an airtight container in the refrigerator and use within 1-2 days. Arugula and fruit are best fresh but can be stored in the fridge for up to a day before assembling. Dress the salad just before serving, as the dressing can wilt the greens if left too long. Reheat is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

To keep the salad fresh, prepare and store components separately and combine them shortly before serving. Dressing the greens too early can cause them to wilt.

What can I use if I can’t find burrata?

Mozzarella balls or fresh ricotta can be used as a substitute, though burrata offers a creamier texture and richer flavor.

Peach Burrata Salad Recipe

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4.9 from 130 reviews

A fresh and vibrant Peach Burrata Salad featuring sweet peaches, creamy burrata cheese, peppery arugula, and a tangy honey-balsamic dressing, topped with toasted pine nuts and fresh basil for a perfect summer appetizer or light meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon salt

Salad

• 5 ounces baby arugula
• 2–3 peaches, sliced
• 2 medium tomatoes, sliced (heirloom recommended)
• ¼ cup toasted pine nuts
• 3 – 4 tablespoons fresh basil leaves (a handful)
• 8 ounces burrata cheese

Instructions

1. Prepare Dressing: Whisk together all dressing ingredients—olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt—until fully emulsified so the oil is incorporated evenly. Alternatively, combine all ingredients in a jar with a lid and shake vigorously.
2. Assemble Salad: Toss the baby arugula with one-third of the dressing in a large bowl until evenly coated. Spread the dressed arugula across the bottom of a large serving platter or plate.
3. Layer Ingredients: Arrange sliced tomatoes and peaches generously over the arugula. Continue layering with toasted pine nuts and fresh basil leaves to build texture and flavor.
4. Add Burrata: Cut open the burrata cheese and place dollops on top of the salad to add creamy richness.
5. Serve: Drizzle the remaining dressing over the salad just before serving, or serve it on the side for guests to add as desired. Enjoy this fresh, flavorful salad immediately for best taste.

Notes

• Use ripe but firm peaches to avoid mushiness.
• Heirloom tomatoes provide a sweeter, more complex flavor but any ripe tomato works.
• To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
• Burrata should be fresh and served cold for best creaminess.
• This salad is best eaten immediately to preserve the texture and freshness.

Keywords: Peach Burrata Salad, Fresh Salad, Summer Salad, Burrata Cheese, Peach Salad, Arugula Salad, Heirloom Tomato, Balsamic Dressing, Healthy Salad