Our Peach Burrata Salad combines sweet peaches, creamy burrata, and juicy cherry tomatoes for a combination of fresh summer flavors that have you asking yourself, “What took you so long?”.
Topped with a balsamic glaze and lemon herb vinaigrette, it’s fresh, easy, and ready for your next cookout or backyard dinner. One bite and you’ll be making it all season.
Burrata Peach Salad started popping up in restaurants as a fun twist on Caprese Salad, swapping out the mozzarella for that rich, delicate burrata and tossing in sweet summer peaches.
That mix of juicy fruit, fresh herbs, and creamy cheese hits all the right notes, and it didn’t take long for folks to fall in love with the combo.
Our version keeps all that restaurant flair but makes it easy to prepare in your own kitchen any night of the week.
Burrata Peach Salad is a decadent side dish that can be prepared in about 15 minutes, delivering big flavor with minimal effort. It also makes a delightful light lunch when you want something fresh without feeling too full.
If you enjoy easy summer salads, try our Perfect Summer Salad with peaches, grilled chicken, marinated tomatoes, and a splash of balsamic.
And don’t miss our Caprese Pasta Salad with sweet tomatoes, creamy mozzarella, and fresh basil.
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Ingredients
Gather the ingredients to prepare our Burrata Peach Salad recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
We made ours with creamy burrata cheese, but you can use fresh mozzarella or even goat cheese for a different flavor. If you can’t find burrata at your grocery store, ricotta salata or feta cheese bring their own creamy, salty edge.
Instead of fresh peaches, try grilled peaches for extra depth. Slice them and brush the cut surfaces with a little olive oil. Then, cook on a grill pan or outdoor grill over medium heat, just until they develop char marks and soften slightly.
For added crunch, toss in a few toasted pine nuts or crushed candied pecans just before serving.
You can also add a handful of chopped fresh mint to your field greens for a cooling herbal note.
And if you like a bit of heat, stir a pinch of cayenne pepper into the lemon vinaigrette to give it a kick.
How to Make Burrata Peach Salad
Follow along with my simple step-by-step instructions to learn how to make our burrata peach salad in your home kitchen.
Using a salad spinner or strainer, rinse and clean the field greens, then set them aside until needed.
In a large mixing bowl, add the olive oil, apple cider vinegar, granulated sugar, table salt, black pepper, fresh chopped basil, fresh lemon juice, and lemon zest.
Whisk together to combine all ingredients and set aside until needed.
*Dressing can be made up to 24 hours in advance. Mix dressing with the tomatoes and field greens right before plating.
Rinse and peel the peaches. Remove the core from the peaches and slice into quarter-inch to half-inch slices.
Remove the burrata from the container and gently pat it dry with paper towels, removing any excess moisture. Slice them into thin slices about ¼ inch thick.
Add the cherry tomatoes and field greens to the bowl with the dressing.
Lightly toss to combine.
*There should be a light coating of the vinaigrette on the field greens and tomatoes.
Place the dressed field greens and tomatoes on a serving platter.
Top the greens with sliced peaches.
Add the burrata to the salad, then sprinkle the chopped basil and lemon zest over the salad. Season with salt and pepper to taste.
Add a drizzle of balsamic glaze for the finishing touch.
The salad doesn’t just look good on the plate; it brings fruity flavors, with creaminess and a tang that lifts any meal.
It’s the kind of dish you’ll want to bring to the table anytime you’ve got company. Or if you need an excuse to open a bottle of wine.
How to Store Burrata Peach Salad
Store any leftovers in an airtight container in the fridge and enjoy within one day. For best results, keep the field greens and burrata separate from the peaches and dressing to prevent them from becoming soggy.
This salad isn’t freezer-friendly. The textures of the peaches, greens, and burrata don’t hold up after thawing.
Recipe FAQs
You can prep the dressing, slice the peaches, and wash the greens a few hours ahead. Just wait to dress and assemble until you’re ready to serve, so everything stays crisp and fresh.
Use a very sharp knife and gentle pressure. Burrata has a delicate outer casing filled with creamy cheese curds, so work slowly and wipe the blade between cuts for cleaner slices.
Mozzarella is firm throughout, while burrata has a soft, creamy center made from a mixture of fresh cream and curds. Burrata is richer and more indulgent, making it the perfect choice for a salad like this.
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Burrata Peach Salad Recipe
Our Burrata Peach Salad recipe bursts with juicy peaches, creamy burrata and fresh herbs, making it the ultimate summer side.
Ingredients
1x2x3x
Salad
2 large burrata mozzarella -sliced4 large peaches – sliced4 cups field greens 16 ounces½ cup cherry tomatoes2 tablespoons balsamic glaze
Dressing
3 tablespoons extra virgin olive oil1 ½ tablespoon apple cider vinegar1 teaspoon granulated sugar½ teaspoon table salt½ teaspoon coarse black pepper1 tablespoon fresh basil – chopped2 teaspoon fresh lemon juice1 teaspoons lemon zest
Instructions
Salad
Using a salad spinner or strainer, rinse and clean the field greens, then set them aside until needed.
Whisk together to combine all ingredients and set aside until needed
Rinse and peel the peaches. Remove the core from the peaches and slice into quarter-inch to half-inch slices.
Remove the burrata from the container and gently pat them dry with paper towels removing any excess moisture.
Slice the burrata into thin slices about ¼ inch thick.
Dressing and Assembly
Whisk the dressing before using.
Place the dressed field greens on a serving platter.
Top the greens with sliced peaches and burrata.
Sprinkle the chopped basil and lemon zest over the salad. Season with salt and pepper to taste.
Add a drizzle of balsamic glaze for the finishing touch.
Notes
We made ours with creamy burrata cheese, but you can use fresh mozzarella or even goat cheese for a different flavor. If you can’t find burrata at your grocery store, ricotta salata or feta cheese bring their own creamy, salty edge.
Instead of fresh peaches, try grilled peaches for extra depth. Slice them and brush the cut surfaces with a little olive oil. Then, cook on a grill pan or outdoor grill over medium heat, just until they develop char marks and soften slightly.
For added crunch, toss in a few toasted pine nuts or crushed candied pecans just before serving.
You can also add a handful of chopped fresh mint to your field greens for a cooling herbal note.
And if you like a bit of heat, stir a pinch of cayenne pepper into the lemon vinaigrette to give it a kick.
Can I make Burrata Peach Salad ahead of time?
You can prep the dressing, slice the peaches, and wash the greens a few hours ahead. Just wait to dress and assemble until you’re ready to serve, so everything stays crisp and fresh.
What’s the best way to slice burrata without it falling apart?
Use a very sharp knife and gentle pressure. Burrata has a delicate outer casing filled with creamy cheese curds, so work slowly and wipe the blade between cuts for cleaner slices.
What’s the difference between burrata and mozzarella cheese?
Mozzarella is firm throughout, while burrata has a soft, creamy center made from a mixture of fresh cream and curds. Burrata is richer and more indulgent, making it the perfect choice for a salad like this.
Nutrition
Calories: 132kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 213mgPotassium: 255mgFiber: 3gSugar: 12gVitamin A: 3191IUVitamin C: 10mgCalcium: 20mgIron: 1mg
