Go Back

Peach Burrata Salad: The Perfect Summer Stone Fruit Recipe - Fresh, Creamy, and Bright

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3–4 ripe peaches, sliced (freestone if possible)
  • 8 oz burrata (two small balls or one large)
  • 4 cups baby arugula or mixed tender greens
  • 1/4 cup fresh basil leaves, torn
  • 2–3 tbsp extra-virgin olive oil
  • 1–1.5 tbsp balsamic vinegar or balsamic glaze
  • 1–2 tsp honey (optional, adjust to taste)
  • 1/4 cup toasted pistachios or almonds, roughly chopped
  • Flaky sea salt and freshly ground black pepper
  • Optional: a squeeze of lemon, chili flakes, or prosciutto

Method
 

  1. Prep the peaches: Slice peaches into wedges. If they’re very ripe, handle gently so they don’t bruise.
  2. Make the dressing: In a small bowl, whisk olive oil, balsamic, honey, a pinch of salt, and pepper. Taste and adjust—more honey if your peaches are tart, more vinegar if you want extra tang.
  3. Build the base: Scatter arugula on a serving platter. Lightly drizzle with a spoonful of dressing and toss to coat.
  4. Add peaches and burrata: Arrange peach slices over the greens. Gently tear the burrata into large pieces and nestle them among the peaches.
  5. Season well: Sprinkle flaky salt and black pepper over the burrata and peaches. Seasoning is key here for balance.
  6. Finish with toppings: Add torn basil, toasted nuts, and a final drizzle of dressing. If using balsamic glaze, swirl a thin ribbon over the top.
  7. Optional extras: Add a few ribbons of prosciutto, a pinch of chili flakes, or a squeeze of lemon for brightness.
  8. Serve immediately: This salad is best right away with crusty bread to scoop up the creamy burrata and juices.