Packed with flavor and texture, this peach burrata salad has become my number one summer salad! It’s perfect for a light summer meal or as a fresh, summery side dish.
Since peaches came into season this year, I have made this fresh peach salad on repeat. You know I love our salad recipes, but this peach and burrata salad has quickly become the salad of the summer, to the point where I’m asking you to stop what you’re doing and get some fresh peaches right now so you can make it!
It’s got everything you need: fresh, sweet peaches, creamy burrata cheese, a zippy dressing, summer herbs, and buttery toasted nuts for a little crunch. I’m obsessed and think you will be too. Enjoy as a summer dinner or on the side of your next cookout with grilled chicken, marinated pork chops, or grilled steak! For more inspiration on seasonal dishes, check out this guide from BBC Good Food.
Table of Contents
- Key Ingredients
- How to Make Peach Burrata Salad
- Tips for Success
- Full Recipe Card
- Frequently Asked Questions
Key Ingredients
- Peaches: This is the salad you make when peaches are in season. We want sweet-smelling peaches that are still slightly firm to the touch. The slightly firmer peaches hold up a little better in the salad. Nectarines or fresh apricots are also good substitutes. If you have any peaches left over, use them to make this perfect Peaches and Cream Overnight Oats for breakfast. If you have a lot of them, I highly recommend making an easy peach jam!
- Burrata: Peaches and burrata is one of my favorite combinations, but you can swap out the burrata for homemade labneh, ricotta, whipped ricotta, or whipped feta. Really, anything with a little creaminess will do. If you enjoy warm salads, you might like this warm lentil salad with burrata for colder days [[112]].
- Basil and parsley: As with so many of my favorite summer recipes, we’re heavy on the fresh herbs. Use any basil (Genovese, Thai, Opal, etc.), then for the parsley I prefer the texture of flat leaves.
- Onion: I love thinly sliced sweet onions with the peaches (think Walla Walla or Vidalia). Because they sit a little in the dressing, they soften and work really well with the sweetness of the fruit.
- Pine nuts: You can’t beat buttery, toasted pine nuts, but I know they can be pretty expensive, so feel free to substitute something else, like sliced almonds, chopped pecans, or even sunflower seeds.
- Vinegar, lemon, and olive oil: I love the taste of champagne vinegar (prosecco vinegar is also nice). If you don’t have that, try rice wine vinegar instead. For the lemon, fresh is best. Any high-quality olive oil will work here.
- Salt, sugar, and pepper: We use salt and sugar in the dressing and to marinate our peaches. They both work to bring out the flavor of the peaches and the salad. You don’t need much, but they are a powerful combo. I prefer freshly ground black pepper, but use what you have.
- Balsamic glaze: This is our icing on the cake. A quick dollop of thick, sweet balsamic glaze really takes this salad to the next level. You can often find balsamic glaze in the spice aisle of most grocery stores. It is sweeter and thicker than regular balsamic. If you can’t find one, you can make it (I’ve provided tips below our recipe) or use a high-quality balsamic vinegar from Modena, Italy, which is usually thicker and sweeter by default.
Find the full recipe with measurements below.
How to Make Peach Burrata Salad
Making this summer peach salad is incredibly simple and requires no cooking, just assembly. The key is letting the flavors meld together before serving.
Tip 1: Bring the burrata to room temperature. If you use burrata, for that typical creamy texture, it needs to be closer to room temperature, not straight from the fridge. Thirty minutes on the counter does the trick (since the salad takes about 20 minutes, I pull out the cheese 10 minutes before I start).
Tip 2: Marinate the peaches. Before tossing with the salad dressing, let sliced peaches sit with a little extra vinegar, sugar, salt, and pepper. This macerates the peaches and helps make them taste more peachy. It also draws out some of the peach juice, which will mix with the dressing (yum!).
More Summer Salads
If you love this peach burrata recipe, you might enjoy exploring other refreshing options. While this salad features stone fruits, you can also try a lighter option like our light fruit salad with yogurt dressing for a healthy twist [[76]]. For those who prefer savory crunch, our cucumber crispy rice salad is another fantastic lunch idea [[74]].
Fresh Peach Burrata Salad
- PREP
- COOK
- TOTAL
When peach season hits, this peach salad is on repeat in our house. Peaches are sweet, the dressing is zippy, we have lots of fresh herbs, and the creamy burrata cheese brings it all together. Truly one of the best summer salads I’ve made in a long time. You can think of this as a zippier, herbier Caprese salad made with peaches.
Servings: 4 servings
You will need
- 7 medium-sized peaches, ripe but never so slightly firm, sliced
- 8 ounces (226g) burrata
- 15 basil leaves, coarsely torn
- 1/2 cup parsley leaves and soft stems, about half a bunch, chopped
- 1/4 cup thinly sliced onion, preferably sweet onion
- 1/4 cup (35 g) pine nuts, toasted
- 1 ½ tbsp champagne vinegar, plus 1 tsp for peaches
- 1/4 cup fresh lemon juice, from 1 large lemon
- 4 tablespoons of olive oil
- 1/2 tsp fine sea salt (1/4 teaspoon for dressing, 1/4 teaspoon for peaches)
- 1 ½ tsp sugar (1/2 tsp for dressing, 1 tsp for peaches)
- 1/2 teaspoon freshly ground black pepper (1/4 teaspoon for dressing, 1/4 teaspoon for peaches)
- 2 tbsp balsamic glaze
Directions
- 1Burrata: Remove from the fridge about 10 minutes before you start preparing the salad to soften the center.
- 2Pine nuts: Toast in a dry frying pan over medium heat until lightly golden. Shake the pan from time to time so they don’t burn.
- 3Dressing: In a medium bowl, whisk together parsley leaves, sliced onion, toasted pine nuts, 1 ½ tablespoons champagne vinegar, lemon juice, olive oil, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon pepper. Set aside.
- 4Marinate the peaches: In a large bowl, combine sliced peaches with 1 teaspoon champagne vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss carefully. Add 3/4 of the basil leaves and stir again. Leave for 5 minutes to marinate.
- 5Finish the salad: Pour the salad dressing over the marinated peaches and stir gently. Put the salad on a serving plate, spoon some of the dressing from the bottom of the bowl over it. Scatter the extra basil leaves over the peaches, then roughly tear the burrata into large pieces and place them on top of the peaches. Drizzle over the balsamic glaze and serve.
Adam and Joanne’s Tips
- Storage: The basil is allowed to brown over time, but I happily ate this salad a day or two after making it. So the burrata softens a bit, let the salad sit out at room temperature for 10 to 15 minutes before enjoying.
- More burrata: If you’re like me, you can down half a ball of burrata by yourself. This salad divides one ball into 4 portions, so feel free to double the burrata for more.
- Burrata Substitutes: Try creamy labneh, ricotta, whipped ricotta, or whipped feta.
- Balsamic glaze: You can often find balsamic glaze in the spice aisle of most grocery stores. If you can’t find one, try a high-quality balsamic vinegar, which is usually much thicker and slightly sweeter than regular balsamic vinegar. You can also make a homemade glaze by gently simmering plain balsamic vinegar with a small amount of brown sugar until it thickens and becomes glossy.
- Nutrition facts provided are estimates.
- Calories: 473
- Total fat: 32.8g
- Saturated fat: 10.4g
- Cholesterol: 44.8 mg
- Sodium: 659.7mg
- Carbohydrate: 33.6 g
- Dietary fiber: 5.4 g
- Total sugar: 26.3g
- Protein: 16.5 g
Frequently Asked Questions
Can I make this peach burrata salad ahead of time?
It is best served fresh, but you can marinate the peaches and make the dressing up to 4 hours in advance. Assemble the salad just before serving to keep the herbs fresh and the burrata creamy.
What can I substitute for pine nuts?
If pine nuts are too expensive or unavailable, sliced almonds, chopped pecans, walnuts, or even sunflower seeds work wonderfully in this summer fruit salad.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your balsamic glaze doesn’t contain any hidden gluten additives.
Can I use canned peaches?
Fresh peaches are highly recommended for the best texture and flavor. However, in a pinch, you can use high-quality canned peaches packed in water or juice, drained well.
You Might Also Like
- Light Fruit Salad with Yogurt Dressing – A healthy and refreshing fruit salad perfect for breakfast or dessert.
- Warm Lentil Salad with Burrata – A cozy warm salad featuring earthy lentils and creamy burrata cheese.
- Cucumber Crispy Rice Salad – A crunchy and satisfying salad with raw cucumber and irresistible rice bites.
- Peaches and Cream Overnight Oats – Use up leftover peaches in this rich and tangy breakfast oatmeal.
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