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A peach burrata salad is the perfect summer salad, paired with a delightful basil vinaigrette. Fresh summer fruits – peaches and strawberries – combine with creamy burrata cheese and arugula.
Tossed with this easy fresh basil vinaigrette, it makes a great main dish or side salad.
Pair this peach and burrata salad with anything simply grilled – salmon, chicken, or steak. The basil vinaigrette makes a great dip for any of these options! You’ll love this summer salad for all occasions.
Ingredients
- Burrata – A fresh cheese that looks similar to mozzarella but with a very creamy, soft center. I find the best deal on these at Costco and Trader Joe’s. It’s typically sold near other fresh cheeses, like mozzarella.
- Peaches – Fresh summer peaches are great for this – yellow peaches, white peaches, donut peaches and nectarines.
- Strawberries – You can easily use all peaches, or sub in some strawberries. Especially if peach season is coming to an end!
- Arugula – The peppery flavor pairs perfectly with the peaches and burrata.
- Basil vinaigrette – A combination of vinegar, olive oil, garlic, and shallot, this is a favorite salad dressing.
Tip for Picking Fresh Peaches
To pick the best peaches for this peach burrata salad you want them to smell really good, but still be a bit firm. You want them to only have a little bit of give when you squeeze them. This will tell you it’s ripe and ready to eat!
How to Make
- Make the basil vinaigrette – Add the garlic and shallot to a small food processor and blend till chopped small. Then add in the rest of the ingredients, blending till fully combined and the olive oil is emulsified.
- Layer the peach burrata salad – Add the arugula to the bottom, then layer the peaches and strawberries on top, then break apart the burrata and place the pieces evenly on top of the salad. Spoon the vinaigrette on top.
If you’d like the salad to be evenly coated, toss the vinaigrette with the arugula before layering the peaches and burrata.
Substitutions
- Arugula – Substitutions would be mixed greens or spinach.
- Burrata – You can use good quality, fresh mozzarella cheese, but it won’t be quite the same.
- Peaches – If peaches are out of season, sub with all strawberries, or replace all the strawberries with peaches!
- Basil vinaigrette – Any simple olive oil vinaigrette would be good, or balsamic (if tolerated). I also would recommend pomegranate molasses!
What to Serve with Burrata Salad
Since I love serving this peach burrata salad during the summer months, it pairs great with any kind of BBQ or grilled foods.
And this naan pizza is a great way to use up any extra burrata!
Storage Suggestions
If you’re making this salad ahead, I’d recommend storing the dressing and salad separately. Also keep the burrata separate and add it before serving so it doesn’t dry out or wilt the arugula.
The basil vinaigrette can be made 1-3 days ahead and the salad can be put together the same day. I don’t recommend storing after the vinaigrette has been tossed with the lettuce as it can become wilted.
Peach and Burrata Recipes
For more recipes like this summer salad with burrata and peaches, see these posts.
Vegetarian
Easy Naan Pizza with Garlic and Burrata
Dessert
Peach Milkshake (Fresh or Frozen Peaches)
Drinks
Easy Peach Mocktail
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Peach Burrata Salad
Ingredients
Salad
- 1/2 5oz package of arugula
- 6 large fresh strawberries, sliced
- 1-2 small fresh peaches*, sliced
- 1 ball of burrata, torn into pieces (or 2 smaller balls)
Basil Vinaigrette
- 2 cups fresh basil leaves
- 1 small shallot, peeled
- 1 small garlic clove
- 1/2 cup olive oil
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- In a food processor, add the shallot and garlic. Process till finely chopped. Then add basil and the rest of the ingredients, pulsing till smooth and fully combined. Set aside.
- In a large bowl, add arugula and top with sliced strawberries and peaches. Tear the burrata into small-ish pieces and place on top. Drizzle with basil vinaigrette and a little fresh cracked black pepper.
Notes
- Toss the arugula with the basil vinaigrette if you’d like it fully combined and still look pretty!
- Basil vinaigrette will keep well in the fridge for up to 1 week.
- Spinach or mixed greens can be substituted for arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, perfect for summer!
Thank you! So glad you enjoyed!
Just made this for Father’s Day. Added some fresh mint too just because i had a bunch. Delish!!!
That sounds amazing with the mint! Will have to try that!
Alicia holy moly this salad is the BOMB!!!! I make it about twice a week. Since peaches weren’t in season until recently I was making it with oranges and it’s so delicious!! I never comment on recipes but this is so good! My whole family loves it:)
I have been making this basil dressing weekly! I just use about 1 c basil and omit the shallot because they are pricey here for as fast as I use this. It is great on any pasta, chicken, salad, tacos, or even a sandwich dip. yum!!!
So glad you enjoyed it, Heather!
Fantastic summer salad! Fresh and light. Great complimentary side for a BBQ or salad before any dinner. Easy to make. Family approved. Was still fresh and full of flavor the next day as well.
Thanks, Kristi! 🙂