Introduction
Hey friend! Get ready for a little sunshine on a plate. There are some dishes that just scream “summer,” and for me, this Peach Burrata Salad is at the top of the list. It’s the kind of recipe that feels incredibly gourmet and fancy, but honestly? It’s so ridiculously simple and fast, you’ll wonder why you haven’t made it every day of stone fruit season. It’s vibrant, fresh, and the perfect blend of sweet, savory, and creamy. Think juicy peaches, sweet berries, creamy burrata cheese, and a pop of peppery basil and crunchy pistachios. It’s pure magic, I promise.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 15 minutes.
- Easy: No cooking required, just a bit of slicing and arranging.
- Giftable: Okay, maybe not giftable in a box, but bringing this to a potluck or BBQ? You’ll be the star.
- Crowd-pleasing: Peaches? Berries? Creamy cheese? It’s a guaranteed hit with almost everyone!
- Absolutely Delicious: The flavor combo is out of this world.
Ingredients
Here’s what you’ll need to whip up this glorious salad. Most of these are pretty standard summer finds, but each one plays a crucial role!
- 2 cups baby salad greens: Use your favorite! Spinach, arugula, spring mix – they all work beautifully as a base.
- 2 fresh peaches: Make sure they’re ripe but still slightly firm. You want that sweet juiciness without them being mushy. Pit removed and thinly sliced.
- ⅛ cup thinly sliced red onion: Just a little bit for a tiny bite and beautiful color contrast.
- 4 cups cherries, blackberries, and strawberries: This berry mix adds so much sweetness and gorgeous color. You can adjust the ratio based on what you love or have on hand. Pitted cherries are key!
- ¼ cup roasted salted pistachios: For crunch and a salty contrast. Roasting really brings out their flavor.
- ½ cup loosely packed fresh basil leaves: Oh, basil! It’s the perfect herby, peppery partner to peaches and burrata.
- 8 oz. ball burrata cheese: This is the star! That beautiful fresh mozzarella shell with a creamy, luscious center (stracciatella). Make sure it’s fresh and at room temperature if possible.
- Sea salt and black pepper to taste: Essential for bringing out all the flavors.
- Extra virgin olive oil or Meyer lemon infused olive oil: A drizzle of good quality olive oil is simple and perfect. A lemon-infused one adds another layer of brightness, which I absolutely love.
- Balsamic glaze: The sweet, tangy finish that ties everything together. Store-bought is great, or you can make your own by reducing balsamic vinegar.
How to Make It
Alright, let’s assemble this masterpiece! It’s really just about layering all that goodness.
1. Start by arranging your baby salad greens on a large platter or in a wide, shallow bowl. This is your beautiful green canvas.
2. Scatter the thinly sliced peaches evenly over the greens. Let those gorgeous colors start to pop!
3. Next, sprinkle the thinly sliced red onion over the peaches and greens.
4. Generously scatter the mixed berries – cherries, blackberries, and strawberries – all around. The more color, the better!
5. Sprinkle the roasted salted pistachios over everything. Get that crunch in there!
6. Tear (don’t cut!) the fresh basil leaves and scatter them over the salad. Tearing releases more of that lovely aroma and avoids bruising.
7. Now for the grand finale: the burrata! Gently place the burrata ball (or balls, depending on the size) right in the center of the salad. If it’s a large ball, you can gently tear or slice it open so that creamy center starts to ooze out a little. Pure bliss!
8. Right before serving, drizzle generously with your favorite extra virgin olive oil or that lovely Meyer lemon infused oil.
9. Drizzle the balsamic glaze over the salad, getting some on the burrata, peaches, and berries.
10. Finish with a sprinkle of sea salt and freshly cracked black pepper to taste. And voilà! It’s ready to be devoured.
Substitutions & Additions
One of the best things about a salad like this is how forgiving and adaptable it is! Feel free to play around.
- Different Cheese: No burrata? Fresh mozzarella balls are a great substitute, though you’ll miss that creamy center. Goat cheese or crumbled feta would also be delicious for a tangier twist.
- Other Fruits: Nectarines or plums work beautifully instead of peaches. Figs, especially when in season, are divine with burrata and balsamic.
- Different Nuts: Candied pecans or walnuts would add a different kind of sweetness and crunch. Toasted almonds are also lovely.
- Add Protein: Want to make it a meal? Grilled chicken, prosciutto slices (draped artfully over the burrata), or even grilled shrimp would be fantastic additions.
- Add Avocado: Creamy avocado cubes would complement the textures and flavors wonderfully.
- Make Your Own Dressing: Instead of just oil and glaze, you could whisk together a simple vinaigrette with olive oil, balsamic vinegar, a touch of honey or maple syrup, Dijon mustard, salt, and pepper.
Tips for Success
Even though it’s simple, a few little tricks can make this salad absolutely perfect:
- Use Ripe Peaches: This is key! But not too ripe. You want them sweet and juicy but still holding their shape when sliced.
- Room Temp Burrata: Letting the burrata sit out for 15-20 minutes before assembling helps the center get nice and creamy for that perfect ooze.
- Don’t Dress Too Early: Olive oil and balsamic glaze (and salt!) can wilt the greens and make the fruit release too much juice if added too far in advance. Drizzle just before serving.
- Tear the Basil: As mentioned in the instructions, tearing is better than cutting with a knife.
- Prep Ahead (Components Only): You can wash and dry the greens, slice the peaches and onion (maybe toss the peaches with a tiny bit of lemon juice if slicing way ahead to prevent browning), pit the cherries, and chop the berries a few hours in advance. Store each component separately and airtight in the fridge. Assemble right before serving.
How to Store It
Honestly? This salad is best enjoyed immediately after assembling and dressing. The creamy burrata is at its peak, the greens are crisp, and the fruits are fresh.
If you do have leftovers, store them covered in the refrigerator. However, be aware that the greens will likely wilt, the burrata won’t be as firm, and the fruit might get a bit soggy. It will still be edible, but not quite the same glorious experience as fresh. For the best results, store the salad components separately and only assemble what you plan to eat.
FAQs
Q: Can I use frozen fruit?
A: I really don’t recommend frozen fruit for this salad. It releases too much water when thawed, which will make your salad watery and soggy. Fresh fruit is definitely the way to go here!
Q: What if peaches aren’t in season?
A: You can definitely adapt this! Try it with other in-season fruits like figs, different berries, or even sliced apples and pears in the fall (perhaps with a different cheese like gorgonzola!).
Q: Can I make the balsamic glaze myself?
A: Absolutely! Pour balsamic vinegar into a small saucepan and simmer over medium-low heat, stirring occasionally, until it has reduced by about half and is thick enough to coat the back of a spoon (about 10-15 minutes). Let it cool completely – it will thicken more as it cools.
The BEST Easy Summer Peach Burrata Salad
Equipment
- Serving platter or bowl large or wide, shallow
Ingredients
Salad Ingredients
- 2 cups baby salad greens Use your favorite! Spinach, arugula, spring mix – they all work beautifully as a base.
- 2 fresh peaches Make sure they're ripe but still slightly firm. You want that sweet juiciness without them being mushy. Pit removed and thinly sliced.
- 0.125 cup red onion thinly sliced, Just a little bit for a tiny bite and beautiful color contrast.
- 4 cups cherries, blackberries, and strawberries This berry mix adds so much sweetness and gorgeous color. You can adjust the ratio based on what you love or have on hand. Pitted cherries are key!
- 0.25 cup roasted salted pistachios For crunch and a salty contrast. Roasting really brings out their flavor.
- 0.5 cup fresh basil leaves loosely packed, Oh, basil! It's the perfect herby, peppery partner to peaches and burrata.
- 8 oz burrata cheese ball, This is the star! That beautiful fresh mozzarella shell with a creamy, luscious center (stracciatella). Make sure it's fresh and at room temperature if possible.
- to taste Sea salt and black pepper Essential for bringing out all the flavors.
- Extra virgin olive oil or Meyer lemon infused olive oil A drizzle of good quality olive oil is simple and perfect. A lemon-infused one adds another layer of brightness, which I absolutely love.
- Balsamic glaze The sweet, tangy finish that ties everything together. Store-bought is great, or you can make your own by reducing balsamic vinegar.
Instructions
- Start by arranging your baby salad greens on a large platter or in a wide, shallow bowl. This is your beautiful green canvas.
- Scatter the thinly sliced peaches evenly over the greens. Let those gorgeous colors start to pop!
- Next, sprinkle the thinly sliced red onion over the peaches and greens.
- Generously scatter the mixed berries – cherries, blackberries, and strawberries – all around. The more color, the better!
- Sprinkle the roasted salted pistachios over everything. Get that crunch in there!
- Tear (don't cut!) the fresh basil leaves and scatter them over the salad. Tearing releases more of that lovely aroma and avoids bruising.
- Now for the grand finale: the burrata! Gently place the burrata ball (or balls, depending on the size) right in the center of the salad. If it's a large ball, you can gently tear or slice it open so that creamy center starts to ooze out a little. Pure bliss!
- Right before serving, drizzle generously with your favorite extra virgin olive oil or that lovely Meyer lemon infused oil.
- Drizzle the balsamic glaze over the salad, getting some on the burrata, peaches, and berries.
- Finish with a sprinkle of sea salt and freshly cracked black pepper to taste.