Strawberry, Peach & Burrata Salad with Basil Vinaigrette

Burrata, peach, and strawberries in a salad bowl with basil vinaigrette in a white cup and tongs

This strawberry peach burrata salad makes the best of all the awesome fruit that’s at it’s peach right now…whoops, I mean “peak”! Clearly I have peaches on the brain. Fresh peaches and strawberries are combined with creamy burrata, peppery arugula, and a simple basil vinaigrette. It’s the perfect summer salad for a Fourth of July party!

Peaches, strawberries, and burrata on arugula in a white bowl with a basil vinaigrette in the background

This week is always a special one for me. It was this week over 3 years ago that I was finally diagnosed with Chronic Vestibular Migraine after months of feeling like I was losing my mind (and my job). The mild lightheadedness that began in March had snowballed into constant severe dizziness, ataxia (stumbling and a general feeling of being drunk), brain fog and memory loss, as well as derealization. I had to take a nap nearly every day because my eyes felt as if they were working overtime.

I had a number of different diagnoses from several doctors, but none of them matched up. Some said it was stress, others anxiety, a neuritis, and potentially a perilymph fistula. Because of this, we drove 16 hours to go to the Mayo Clinic in Arizona. It was there that after a full day of vestibular testing, I had diagnosis I finally trusted.

The comfort that comes from a great doctor and an accurate diagnosis is like the feeling of coming up and taking a deep breath of fresh air when you’re swimming. I had been underwater for months and felt like I was drowning until that moment. From that day, life got a little bit better. We spent the rest of the week with family in Flagstaff. I was finally able to relax.

This drive to Arizona eventually became a tradition, where we spend a week with family at some point around the holiday. Each year I reflect on how far I’ve come with my Vestibular Migraine diagnosis – from chronic to episodic. This year I’m feeling in complete control – the best year yet.

Here’s how I’m planning to celebrate – with tons of great food, like the strawberry peach burrata salad!

Main Course Ideas
Oven BBQ Ribs (GF/DF)
Steak Salads with Grilled Peaches (GF)
Banh Mi Inspired Burgers (GF/DF)
Super Easy Pulled Pork with NC BBQ Sauce (GF/DF)
Grilled Shrimp (GF/DF)

Sides
Simple Potato Salad (GF)
Pasta Salad (GF Option)
Big Salad with Ranch Dressing
Plain Potato Chips
Fruit Salad (watermelon, strawberries, cherries, and blueberries)

Appetizers
Strawberry Endive Appetizers (GF, add blueberries for red, white, & blue) (GF)
Creamy Shallot Dip (GF)
Cream Cheese and Herb Cracker Bites

Desserts
No-Bake White Chocolate Cereal Bars (seriously so easy) (GF)
Angel Food Cake with Berries (DF)
Crustless Blueberry Pie
Black & Blueberry Crumble

Hope you all have a safe and fun week, especially if you’re celebrating with friends and family. If you’re struggling with something, like chronic migraine or an illness, use this time to focus on the sweet things in life, and reflect on how far you may have come.

Burrata on top of a strawberry peach salad

5 from 2 votes
Burrata, peach, and strawberries in a salad bowl with basil vinaigrette in a white cup and tongs
Strawberry & Peach Burrata Salad with Basil Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 

The perfect summer salad - strawberries, juicy peaches, and creamy burrata all combine with arugula and a fresh basil vinaigrette. Great for cookouts with friends when paired with a simple grilled meat or fish.

Course: Salad
Cuisine: American
Keyword: Caprese Salad, Strawberry and Peach Burrata Salad
Servings: 4 people
Author: The Dizzy Cook
Ingredients
Salad
  • 1/2 5oz package of arugula
  • 6 large fresh strawberries, sliced
  • 1-2 small fresh peaches, sliced * Any kind is fine
  • 1 ball of burrata, torn into pieces * I like Trader Joe's for this
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
  1. In a food processor, add the shallot and garlic. Process till finely chopped. Then add basil and the rest of the ingredients, pulsing till combined.

  2. In a large bowl, add arugula and top with sliced strawberries and peaches. Tear the burrata into small-ish pieces and plop it on the top. Drizzle with basil vinaigrette and a little fresh cracked black pepper. Sea salt is also wonderful on top if you have it.

Alicia was diagnosed with Chronic Vestibular Migraine in 2016 and has been able to successfully manage her symptoms through medication, supplements, lifestyle changes, and the Heal Your Headache Diet by Dr. David Buchholz from Johns Hopkins. She's the owner of The Dizzy Cook.

4 comments

  1. Kristi

    5 stars
    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.

    Reply

    1. Alicia

      Thanks, Kristi! 🙂

      Reply

  2. heather

    5 stars
    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!!!

    Reply

    1. Alicia

      So glad you enjoyed it, Heather!

      Reply

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