Peach burrata salad is the kind of dish that makes a summer table look effortless even though it takes almost no work at all.
Juicy peach slices, torn burrata, peppery arugula, and a honey balsamic drizzle come together in about 15 minutes.
This peach burrata salad recipe uses just a handful of ripe, in-season ingredients, so the flavor really depends on picking good peaches and good cheese.
Once you taste that first bite of warm, sweet peach against cool, creamy burrata, you’ll understand why this combination shows up on so many restaurant menus every summer.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This is one of those recipes that tastes fancy but barely counts as cooking. If you love simple summer produce, my Peach Caprese Salad is a close cousin worth trying next.
Why You’ll Love This Peach Burrata Salad Recipe
This salad works because it leans on contrast. Sweet fruit, rich cheese, peppery greens, and a tangy dressing all balance each other out.
It also comes together with almost zero cooking, which makes it perfect for hot days when you don’t want to turn on the stove.
You can dress it up for guests or throw it together for a quick weeknight side, and it looks impressive either way.
- Ready in about 20 minutes with barely any active cooking
- Uses simple, fresh ingredients that let peak-season peaches shine
- Naturally gluten free and easy to make nut free
- Works as a light lunch, a dinner party starter, or a side dish
- Endlessly adaptable with different fruits, greens, and add ins
My Arugula Salad is another quick option if you want something similarly low effort on a busy night.
Ingredients
You only need a short ingredient list for this peach burrata salad recipe, and most of it is fresh produce.
The full measurements are in the recipe card near the bottom of this post.
- 4 cups baby arugula
- 3 ripe peaches, sliced
- 8 ounces burrata cheese, about 2 balls
- 1/4 cup fresh basil leaves, torn
- 1/3 cup walnuts, toasted and roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly cracked
- 4 slices prosciutto, torn, optional
Read Also: Roasted Beet And Goat Cheese Salad
Kitchen Equipment Needed
Nothing here is fancy, but a few good tools make the salad easier to assemble and much nicer to serve.
- Cutting board and sharp chef’s knife
- Small skillet for toasting the walnuts
- Mixing bowl and whisk for the dressing
- Citrus juicer for the lemon
- Wide serving platter
- Salad tongs or two large spoons for tossing
I used similar tools when I built out my Mediterranean Chickpea Salad, another no-fuss recipe that leans on a good platter for presentation.
Recommended Products for This Recipe
These are a few products I personally reach for when I’m making this salad.
They’re not required, but they do make the process smoother and the final result look and taste better.
1. BelGioioso Burrata Cheese
Good burrata is the entire point of this salad, so I always look for a well-known Italian style brand with a soft, oozy center.
It melts right into the dressing and peach juice, which is exactly what you want in every bite.
2. Aged Balsamic Glaze
A thick, syrupy balsamic glaze clings to the peaches and burrata far better than thin vinegar does.
I like keeping a bottle on hand for salads, roasted vegetables, and even drizzling over fruit for dessert.
3. Wide Ceramic Serving Platter
Since this salad is arranged rather than tossed together, a wide, shallow platter makes a huge difference in presentation.
It lets you layer the arugula, peaches, and burrata so every piece is visible instead of buried at the bottom of a bowl.
4. Raw California Walnuts
Toasting your own walnuts from raw takes five minutes and makes a noticeable difference over pre-toasted, stale bagged nuts.
The fresh crunch and toasty flavor really stand out against the soft peaches and cheese.
You might also enjoy: Caprese Pasta Salad
Step-by-Step Instructions: How to Make Peach Burrata Salad
1. Toast the Walnuts
- Set a small, dry skillet over medium heat and add the walnuts.
- Toast for 3 to 4 minutes, stirring or shaking the pan often so they don’t scorch.
- You’ll know they’re ready once they smell fragrant and look a shade darker.
- Slide them onto a plate right away so they stop cooking, then roughly chop once cool enough to handle.
2. Make the Honey Balsamic Dressing
- In a small bowl, whisk together the olive oil, balsamic glaze, honey, and fresh lemon juice.
- Whisk until the mixture looks smooth and slightly thickened, with no separate pools of oil.
- Season with a pinch of the flaky sea salt and black pepper.
- Taste and adjust, adding a touch more honey if your peaches are on the tart side.
3. Prep the Peaches and Arugula
- Rinse the peaches and pat them dry with a clean towel.
- Slice each peach into thin wedges, cutting around the pit rather than through it.
- Rinse the arugula and spin or pat it dry so the dressing doesn’t get watered down.
- Set both aside while you build the base of the platter.
4. Arrange the Salad Base
- Spread the baby arugula out in an even layer over your serving platter.
- Lay the sliced peaches over the arugula in a loose, slightly overlapping pattern.
- If using prosciutto, tuck the torn pieces in and around the peach slices now.
- Leave a little open space here and there for the burrata to nestle into later.
5. Add the Burrata
- Drain the burrata balls and pat them dry with a paper towel.
- Tear each ball open by hand directly over the platter so the creamy center spills out naturally.
- Nestle the torn pieces evenly among the peaches and arugula.
- Try to keep a few larger chunks intact for a nicer visual contrast.
6. Finish and Serve
- Drizzle the honey balsamic dressing evenly over the entire platter.
- Scatter the toasted walnuts and torn fresh basil leaves on top.
- Finish with a final light sprinkle of flaky sea salt and cracked black pepper.
- Serve immediately while the peaches are still cool and the burrata is at its creamiest.
For a heartier version of this idea with warm pasta, check out my Cucumber Chickpea Feta Salad.
Tips for The Best Peach Burrata Salad
A few small details make a big difference with a salad this simple, since there’s nowhere for mediocre ingredients to hide.
- Use peaches that give slightly when pressed. Rock hard peaches won’t have much flavor.
- Pat the burrata dry before tearing it so the liquid inside doesn’t water down your dressing.
- Assemble the salad right before serving so the arugula stays crisp and doesn’t wilt.
- Bring the burrata to room temperature for about 20 minutes before serving for the creamiest texture.
- Toast the walnuts in a dry skillet rather than the oven if you only need a small batch.
My Strawberry Chicken Spinach Salad follows a similar ripe-fruit-plus-greens formula if you want more inspiration.
Serving Suggestions
This salad is flexible enough to serve as a starter, a side, or even a light main course with a bit of added protein.
It pairs beautifully with grilled meats since the sweet peaches and tangy dressing help cut through richer flavors.
- Serve alongside grilled chicken or steak for a complete summer dinner
- Pair with crusty bread to soak up the extra burrata and dressing
- Add grilled shrimp on top to turn it into a full meal
- Serve as a starter before a pasta dish for an easy dinner party menu
- Pack leftovers with the dressing on the side for a work lunch
Another favorite: Prosciutto Wrapped Asparagus
Variations of Peach Burrata Salad
This recipe is a great starting point, and it’s easy to switch things up depending on what you have on hand or what’s in season.
- Swap the arugula for baby spinach or a spring mix for a milder green
- Add cherry tomatoes for a sweeter, more caprese-style twist
- Use nectarines instead of peaches when peaches aren’t at their best
- Swap walnuts for toasted pistachios or pecans
- Grill the peach slices for 1 to 2 minutes per side for a smoky, caramelized version
- Use fresh mozzarella pearls if burrata isn’t available near you
If you like the fig and balsamic combination, my Balsamic Fig Chicken Thighs uses a similar sweet and savory approach.
Storage and Reheating
This salad is really meant to be eaten fresh, since the greens wilt and the burrata loses its shape once it sits too long.
- Store any leftovers in an airtight container in the fridge for up to 1 day
- Keep the dressing separate from the greens if you know you’ll have leftovers
- Do not freeze this salad, since both the peaches and burrata will break down and turn watery
- This dish is served cold or at room temperature and is never reheated
For a make-ahead friendly fruit dish, my Spring Fruit Salad holds up much better over a few days.
Nutritional Facts
These numbers are estimates for one of 4 servings and will vary depending on the exact size of your peaches and burrata.
- Calories: approximately 320 per serving
- Protein: approximately 12 grams
- Fat: approximately 24 grams
- Carbohydrates: approximately 18 grams
- Fiber: approximately 3 grams
- Sugar: approximately 13 grams
If you’re tracking macros for a lighter meal, my Greek Cucumber Salad is a good lower calorie option to pair with this one.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings some genuinely good nutrition to the table.
Peaches offer vitamin C and fiber, while burrata contributes calcium and protein alongside its rich flavor.
- Peaches are a good source of vitamin C and provide fiber that supports digestion
- Burrata cheese offers calcium and protein, along with healthy fats
- Arugula is rich in vitamin K and antioxidants while staying very low in calories
- Walnuts provide omega-3 fatty acids and a satisfying crunch
- Extra virgin olive oil contributes heart-healthy monounsaturated fats
My Summer Tomato Pie is another seasonal recipe built around the same idea of letting simple produce do the work.
FAQs About Peach Burrata Salad
1. Can I make this salad ahead of time?
You can toast the walnuts and mix the dressing up to 2 days in advance and store them separately in the fridge.
The peaches, arugula, and burrata should be assembled right before serving so everything stays fresh and crisp.
2. What can I use instead of burrata?
Fresh mozzarella, either in a ball or as small pearls, works well if burrata isn’t available.
It won’t be quite as creamy inside, but it still pairs beautifully with the sweet peaches and tangy dressing.
3. Can I use canned or frozen peaches?
Fresh, ripe peaches really are best here, since frozen peaches turn mushy once thawed.
If you’re out of season, well-drained canned peaches in juice, not syrup, can work in a pinch.
4. Is this recipe gluten free?
Yes, every ingredient in this peach burrata salad is naturally gluten free as written.
Just double check your balsamic glaze label if you have a severe sensitivity, since some brands vary.
5. How do I keep the burrata from falling apart when I tear it?
Chill the burrata briefly for about 10 minutes before tearing if it feels too soft to handle.
Pat it dry first, then tear gently with your hands rather than slicing with a knife for the best texture.
You might also enjoy: Hawaiian Style Ambrosia Fruit Salad
Peach Burrata Salad
Ingredients
- 4 cups baby arugula
- 3 ripe peaches sliced
- 8 ounces burrata cheese about 2 balls
- 1/4 cup fresh basil leaves torn
- 1/3 cup walnuts toasted and roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper freshly cracked
- 4 slices prosciutto torn, optional
Equipment
- Cutting board
- Sharp chef’s knife
- Small skillet for toasting walnuts
- Mixing bowl
- Whisk
- Citrus juicer for lemon
- Wide serving platter
- Salad tongs or two large spoons for tossing
Method
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a plate and roughly chop once cool.
- Whisk together olive oil, balsamic glaze, honey, and fresh lemon juice until smooth and thickened. Season with salt and pepper to taste.
- Rinse and pat dry the peaches, then slice into thin wedges. Rinse and dry the arugula thoroughly.
- Spread the arugula in an even layer over a serving platter. Arrange the peach slices on top in a slightly overlapping pattern. If using prosciutto, tuck the torn pieces in and around the peaches.
- Drain the burrata and pat dry. Tear each ball open by hand directly over the platter, allowing the creamy center to spill out. Nestle the torn pieces among the peaches and arugula.
- Drizzle the dressing evenly over the platter. Scatter the toasted walnuts and torn fresh basil on top. Finish with a final sprinkle of flaky sea salt and cracked black pepper. Serve immediately.
Nutrition
Notes
- Use peaches that give slightly when pressed for the best flavor and texture.
- Pat the burrata dry before tearing to prevent the dressing from becoming watery.
- Assemble the salad right before serving to keep the arugula crisp and fresh.
- Bring burrata to room temperature for about 20 minutes before serving for the creamiest texture.
- Toast walnuts in a dry skillet rather than the oven for a quick, small batch.
- Substitute nectarines for peaches or use pistachios instead of walnuts for a variation.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Keep the dressing separate from the greens if you plan to have leftovers.
- This salad is served cold or at room temperature and should never be reheated.
- For a smoky twist, grill the peach slices for 1-2 minutes per side before assembling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach burrata salad recipe is proof that a handful of good ingredients can do more work than a long list of complicated steps.
It’s the kind of dish I keep coming back to all summer long, whenever peaches look good at the market.
Give it a try this week, and let me know in the comments how yours turned out or what twist you added.
If you make this recipe, I’d love to see it. Share a photo in the comments below.
Recommended:
- Chicken Salad With Grapes
- Strawberry Feta Pasta Salad
- Cold Pasta Salad Recipes
- Cranberry Goat Cheese Bites
- Tomato Basil Chicken Skillet
