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Peach Burrata Salad Recipe

Peach Burrata Salad

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 320 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 12gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 380mgPotassium: 320mgFiber: 3gSugar: 13gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 8mg
Keyword burrata recipe, easy salad recipe, peach burrata salad, summer salad
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