I showcase juicy berries and fresh peaches with creamy burrata and a glossy balsamic glaze in my Peach Burrata Salad, with one unexpected detail that makes it worth reading about.

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I never thought a simple plate could make me pause like this, but Peach Burrata Salad did. Juicy peaches cut through the soft, creamy burrata and somehow every bite feels both unexpected and totally inevitable.

There’s a brightness that makes you lean in, a tiny bit of tension between sweet and milky that keeps you guessing which flavor will win, and it kept me coming back for just one more forkful. I still catch myself daydreaming about that moment when the cheese breaks open.

It’s the kind of salad that makes you curious to try it again, right away.

Ingredients

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peaches: Juicy sweet, good fiber, natural sugars, adds summer sweetness and gentle tartness.
burrata: Creamy soft, high in fat and protein, makes it’s salad rich and indulgent.
arugula: peppery greens low calorie packed with vitamins, gives a sharp leafy bite.
berries: Bright antioxidant rich fruit, little sweetness and acidity that balances the cheese.
pistachios: Toasty crunch adds healthy fats and protein, gives texture and nutty flavor.
balsamic glaze: Sweet tang, concentrated vinegar sweetness ties fruit and cheese with sticky glaze.
basil: Fresh herb fragrant offers bright herbal lift and helps cut through richness.
red onion: Sharp bite and small fiber content, adds zippy savory contrast and crunchy snap.

Ingredient Quantities

4 cups arugula or mixed baby greens, washed

2 large ripe peaches, sliced (about 1 lb)

1 cup mixed berries (strawberries and blueberries)

8 oz burrata (about 1 large ball or 2 small ones)

2 tbsp extra virgin olive oil

2 tbsp balsamic glaze or balsamic reduction

1 tbsp fresh lemon juice

1 tbsp honey or maple syrup (optional)

1/4 cup toasted pistachios or sliced almonds, roughly chopped

8 to 10 fresh basil leaves, torn

2 tbsp thinly sliced red onion or shallot (optional)

Flaky sea salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Toast the pistachios or almonds in a dry skillet over medium heat until fragrant and lightly browned, 2 to 4 minutes, shaking the pan so they dont burn; cool and roughly chop.

2. Slice the peaches into wedges, hull and slice strawberries if using, leave blueberries whole, and thinly slice the red onion or shallot if you’re using it.

3. Make the dressing: whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp honey or maple syrup (optional), a pinch of flaky sea salt and a few grinds of black pepper until emulsified. Taste and adjust, but dont overdo the lemon.

4. Let the burrata sit at room temperature for about 10 to 15 minutes so it gets extra creamy inside.

5. If you want more peach flavor, quickly sear the peach slices in a hot, lightly oiled skillet 30 to 60 seconds per side until caramelized, otherwise use them raw.

6. In a large bowl gently toss 4 cups arugula or mixed baby greens with the dressing and the sliced red onion or shallot if using; toss lightly so the greens dont get soggy.

7. Arrange the dressed greens on a platter, scatter the peach slices and mixed berries on top, then place the whole burrata(s) in the center and gently tear it open so the creamy center spills over the fruit and greens.

8. Sprinkle the toasted nuts and the torn fresh basil leaves over everything, and give a light sprinkle of flaky sea salt and freshly ground black pepper to taste.

9. Drizzle 2 tbsp balsamic glaze over the salad in a few long sweeps, add a little extra olive oil if you like, and serve immediately so the burrata stays soft and the peaches are fresh.

Equipment Needed

1. Large skillet, preferably nonstick or cast iron, for toasting nuts and quick searing peaches.
2. Cutting board and sharp chef’s knife, for slicing peaches, berries and the red onion.
3. Large mixing bowl, to gently toss the greens with the dressing.
4. Small bowl and a whisk, or a jar with a lid to shake the dressing (works great).
5. Measuring spoons, for the olive oil, lemon juice, honey and balsamic glaze.
6. Salad platter or large serving plate, to arrange the dressed greens and burrata.
7. Tongs or salad servers, to toss and transfer without squashing the fruit.
8. Small spoon or squeeze bottle for the balsamic glaze, plus a rubber spatula to help transfer the burrata onto the salad.

FAQ

Q: Can I make this salad ahead of time? A: Yes, but do it in parts. Keep greens and fruit separate, store burrata in its container in the fridge, and keep dressing in a jar. Slice peaches and toss with lemon and honey only 10 to 15 minutes before serving so they dont get soggy.

Q: I cant find burrata what can I use instead? A: Fresh mozzarella balls work fine, or mix ricotta with a splash of cream to mimic burrata center. It wont be exactly the same but you still get that creamy vibe.

Q: How do I pick ripe peaches? A: Look for peaches that smell sweet at the stem and give slightly when you press them. Avoid ones with big green patches near the stem. If theyre firm, ripen at room temp in a paper bag for a day or two.

Q: Someone is allergic to nuts what can I use for crunch? A: Use toasted sunflower or pumpkin seeds, or crispy shallots, or even toasted breadcrumbs for texture. Any of those will keep the salad interesting without nuts.

Q: Can I use frozen berries? A: You can but thaw them completely and drain or pat dry so they dont water down the salad. Fresh is much better for texture and flavor though.

Q: Any tips for serving and dressing? A: Bring burrata to room temp so it gets oozy, tear basil rather than chop for better flavor, and drizzle the balsamic glaze at the end so it looks pretty. Season with flaky sea salt and fresh cracked pepper just before serving.

Peach Burrata Salad Recipe Substitutions and Variations

Arugula or mixed baby greens: swap for baby spinach, butter lettuce, or watercress (spinach is milder, watercress more peppery).
Ripe peaches: use nectarines, sliced mango, or firm plums, they all give that sweet juicy hit.
Burrata: try fresh mozzarella with a spoonful of cream, stracciatella, or ricotta mixed with a little olive oil for similar creaminess.
Balsamic glaze: replace with aged balsamic vinegar, balsamic mixed with a touch of honey and reduced, or a simple red wine vinegar plus honey reduction.

Pro Tips

1) Let the burrata warm up and then tear it open with your hands, dont try to do a perfect slice. If you’re running late pop it in the microwave for 6 to 8 seconds on low power and then let it sit a few seconds, it’ll get creamier and spread nicer.

2) Salt the peach slices lightly and let them sit 8 to 10 minutes before plating. That little rest pulls out juices and makes the peaches taste way sweeter. If the peaches are barely sweet, toss the berries with a tiny pinch of sugar or a drizzle of honey while they rest.

3) Toast the nuts until you can smell them, then cool completely before chopping. Warm nuts will steam the salad and make things soggy, plus chopped cold nuts keep their crunch better. Toast extras and keep them in a jar for other salads.

4) Dress the greens just barely, save a tablespoon of dressing to brush on the fruit or drizzle at the end, and add the balsamic glaze last minute in long strokes for a nicer look. Assemble right before serving so the burrata stays soft and the peaches dont weep.