Summer Peach Salad with Burrata Recipe

Get ready to fall in love with the freshest flavors of the season with this Summer Peach Salad with Burrata! Sweet, sun-ripened peaches meet creamy, dreamy burrata, all nestled on a bed of peppery arugula and finished with a tangy honey-balsamic dressing. It’s the kind of salad that makes every summer meal feel like a special occasion.

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Ingredients You’ll Need

Every ingredient in this Summer Peach Salad with Burrata has a purpose—each one layers flavor, color, or crunch. You won’t need anything fancy, but a little attention to freshness and quality goes a long way here!

• Arugula: Its peppery bite is the perfect backdrop for the sweet, creamy and nutty toppings in this salad.
• Peaches: Nothing says summer like juicy, ripe peaches! Look for ones that give slightly when pressed.
• Shallot: Thinly sliced, this adds a delicate pop of flavor without overpowering the freshness.
• Olive Oil: Choose a good quality extra-virgin olive oil for the best aroma and finish.
• Balsamic Vinegar: Its fruity tang ties everything together, balancing the sweetness of peaches and honey.
• Honey: Just a touch, to enhance the natural sweetness of the peaches and mellow out the acidity.
• Kosher Salt & Fresh Cracked Pepper: Simple seasonings that make every ingredient pop.
• Basil: Bright, fragrant, and summery—torn fresh over the top for maximum aroma.
• Burrata: The star! Creamy, soft, and decadent, it takes this salad to the next level.
• Pecans: Toasted and chopped for that all-important buttery crunch in every bite.

Variations

This Summer Peach Salad with Burrata is made for improvising! Don’t hesitate to make it your own by swapping in seasonal produce, cheeses, or crunchy add-ins based on what you love (or have in the fridge).

• Swap the Fruit: Nectarines or plums also work beautifully, especially if peaches aren’t at their peak.
• Try a Different Green: Spinach or mixed baby greens can sub in if you prefer a milder base than arugula.
• Add a Savory Kick: A sprinkle of prosciutto, crispy pancetta, or even grilled chicken makes this more of a main course.
• Switch the Nuts: Toasted walnuts or sliced almonds are delicious alternatives if pecans aren’t your favorite.
• Dairy-Free Twist: Omit the burrata and add a splash more olive oil for a vegan version that’s still full of flavor.

How to Make Summer Peach Salad with Burrata

Step 1: Prep the Produce

Start by rinsing your arugula well and giving it a good spin or pat so it’s dry and ready for dressing. Wash those peaches—nothing beats the blush of a perfectly ripe summer peach—and slice them into beautiful wedges for maximum juiciness. Set them aside while you prep the rest.

Step 2: Slice & Chop

Thinly slice the shallot, and chop the fresh basil for that gorgeous herbal sparkle. The shallot adds a mellow, oniony bite, and the basil just screams summer freshness. Both go right into a small bowl to mingle while you gather your dressing ingredients.

Step 3: Whisk Up the Dressing

Add olive oil, balsamic vinegar, honey, kosher salt, and fresh cracked pepper to the bowl with the shallot and basil. Grab a fork or small whisk and stir everything until the dressing turns glossy and emulsified. Those shallots and basil will infuse the whole mix with flavor.

Step 4: Assemble the Salad

Arrange the arugula on your favorite platter—bonus points for something colorful! Gently lay the peach slices and creamy burrata on top, tearing the cheese open just enough for that luscious center to spill out. Drizzle the honey-balsamic dressing all over, making sure every bite gets a little shine.

Step 5: Add Crunch & Serve

Just before serving, shower the salad with chopped pecans for a delightful crunch and nutty richness. If you have a few extra basil leaves, scatter them over the top for that finishing pop of green and aroma. Serve immediately and bask in those “oohs” and “aahs”—you’ve earned them!

How to Serve Summer Peach Salad with Burrata

Garnishes

Fresh basil leaves, extra cracked black pepper, or a final drizzle of high-quality olive oil take this Summer Peach Salad with Burrata from great to stunning. If you want even more color and flavor, edible flowers like nasturtiums or violas are a charming touch.

Side Dishes

This salad is lovely on its own, but it really shines alongside grilled meats (think: chicken, salmon, or steak), a rustic loaf of sourdough, or a charcuterie board crowded with salty Prosciutto and olives. The flavors feel equally at home at a rooftop cookout or a relaxed weekday lunch.

Creative Ways to Present

Try serving Summer Peach Salad with Burrata in individual coupe glasses or small jars for a cute appetizer, or pile it onto a big wooden board for easy, dramatic family-style sharing. For a picnic, arrange everything in layers in a large container—just add dressing right before eating!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (lucky you!), store the components separately. Keep the greens, peaches, and cheese in one container, and the dressing and nuts in another. This helps maintain freshness and prevents anything from turning soggy.

Freezing

This salad isn’t a great candidate for freezing. The peaches and burrata don’t thaw gracefully, and arugula can wilt and lose its punch. It’s best enjoyed fresh and lively—just like summer should be!

Reheating

No reheating required (or recommended) for Summer Peach Salad with Burrata. Simply let any refrigerated leftovers come up to room temperature before eating for the creamiest burrata experience.

FAQs

Final Thoughts

I can’t wait for you to experience how this Summer Peach Salad with Burrata turns even the simplest meal into a celebration. It’s summer, sunshine, and pure joy on a plate—and I promise, after the first bite, you might be adding it to your “make every week” list. Give it a try and let the flavors transport you straight to peak season bliss!

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