California Peach Burrata Salad with Basil and Balsamic Glaze
Ingredients
Method
- Wash the peaches, then slice them into thin wedges, discarding the pits.
- Halve the cherry tomatoes and set aside.
- Rinse the arugula and basil leaves, then pat them completely dry with a paper towel or salad spinner.
- In a large serving bowl, combine the arugula, sliced peaches, and halved cherry tomatoes. Toss gently.
- Carefully place the burrata balls on top of the salad, breaking them open slightly to reveal the creamy center.
- Drizzle the olive oil and balsamic glaze evenly over the salad and burrata.
- Season with a pinch of flaky sea salt and a few grinds of black pepper.
- Scatter the fresh basil leaves over the top and serve immediately, while the burrata is still cool and creamy.
Nutrition
Notes
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Let us know how it was!Why This Peach Burrata Salad Works
There’s nothing better than a peach so ripe it drips down your chin, right? But then you look at the rest of the basket and think, what do I do with all these? That’s exactly how this peach burrata salad was born in my kitchen. It was one of those scorching July afternoons in LA, and I had a pile of peaches from the Santa Monica Farmers Market that were begging to be used.
This salad is my go-to for summer entertaining. It comes together in literally five minutes. No cooking. No sweat. Just gorgeous, ripe fruit and creamy cheese that makes everyone think you spent hours in the kitchen. The combination of sweet-tart peaches, rich burrata, peppery arugula, and tangy balsamic glaze is honestly perfection.
I’ve made this peach burrata salad for backyard BBQs, casual dinner parties, and even just for myself on a lazy Sunday afternoon. It never fails to impress. And the best part? It’s practically foolproof. Even if your peaches are a little firm or your burrata cracks when you tear it, it still looks beautiful and tastes amazing.
How to Pick the Perfect Peaches
Let’s talk about the star of the show here. The peaches. I’ve learned a few things the hard way about choosing them for this peach salad with balsamic glaze.
First, you want peaches that are ripe but still firm. If they’re too soft, they’ll turn into mush when you slice them. Too hard, and they won’t have that sweet, juicy flavor we’re after. Look for peaches that give just slightly when you gently press near the stem. And smell them! A ripe peach should smell like, well, a peach. Sweet and fragrant.
Here’s a quick tip I swear by:
- Check the background color – it should be golden or yellow, not green
- Avoid peaches with bruises or soft spots
- If they’re a bit underripe, let them sit on the counter for a day or two
- Honestly, if your peaches are a little firm, just let them sit with a drizzle of honey for 10 minutes before adding to the salad
California peaches are my absolute favorite for this recipe. They’re usually available from May through September, with peak season hitting in July. That’s when they’re at their sweetest and most flavorful.
Ingredients You’ll Need
One of the things I love most about this peach burrata salad is how simple the ingredient list is. You probably already have most of these in your kitchen. Here’s what you’ll need and why each one matters:
Ripe peaches, thinly sliced – The heart of the dish. Yellow peaches are classic, but white peaches work beautifully too. Just make sure they’re ripe.
Burrata cheese – This is where the magic happens. Burrata is basically fresh mozzarella with a creamy center that oozes like butter when you break it open. It’s rich, mild, and absolutely perfect with the sweet peaches.
Cherry tomatoes, halved – They add a pop of color and a burst of acidity that balances the richness of the burrata.
Fresh basil leaves – Don’t skip these. The peppery, slightly sweet flavor of basil is the perfect bridge between the fruit and the cheese.
Arugula or mixed greens – I prefer arugula for its peppery bite, but mixed greens work great too.
Extra virgin olive oil – Use a good one. California olive oil is my go-to.
Balsamic glaze – This adds sweetness and tang. You can buy it pre-made or make your own by simmering balsamic vinegar until it thickens.
Flaky sea salt and black pepper – Don’t underestimate the power of good salt. It makes everything pop.
If you can’t find burrata, fresh mozzarella works. But honestly, the texture won’t be quite the same. Burrata is what makes this salad so special.
Step-by-Step Instructions
Alright, let’s get to the fun part. Here’s how to put this peach burrata salad together. I’ll walk you through each stage so you feel totally confident.
Stage 1: Prep the fruit. Start by washing your peaches and cherry tomatoes. Slice the peaches into thin wedges, discarding the pits. I like them about a quarter-inch thick. Halve the cherry tomatoes and set them aside. I learned the hard way that pre-sliced peaches will turn brown in minutes, so slice right before serving!
Stage 2: Prep the greens and herbs. Rinse the arugula and basil leaves, then pat them completely dry. This is crucial. Wet greens will make your salad soggy. Use a salad spinner if you have one, or just lay them out on a clean kitchen towel and pat gently.
Stage 3: Assemble the base. In a large serving bowl, combine the arugula, sliced peaches, and halved cherry tomatoes. Toss gently with your hands or a pair of tongs. Don’t overmix – you want everything to stay pretty.
Stage 4: Add the burrata and finish. Carefully place the burrata balls on top of the salad. Use your hands to gently tear them open slightly to reveal the creamy center. Don’t stress if the burrata cracks when you tear it – that’s character. Drizzle the olive oil and balsamic glaze evenly over everything. Season with a pinch of flaky sea salt and a few grinds of black pepper. Scatter the fresh basil leaves over the top and serve immediately, while the burrata is still cool and creamy.
Variations to Try
One of the best things about this peach burrata salad is how versatile it is. I’ve made it dozens of times, and I’m always finding new ways to switch it up. Here are some of my favorite variations:
Grilled peach version. If you have a grill or grill pan, try grilling the peach slices for a minute or two on each side. The caramelized edges add a whole new level of flavor. Just make sure your peaches are firm enough to hold up on the grill.
Different stone fruits. Don’t have peaches? No problem. Nectarines, plums, apricots, or pluots all work beautifully. This is a great way to use up whatever stone fruit you have on hand.
Add some crunch. Toasted almonds, pecans, pine nuts, or walnuts add a lovely texture contrast. Just sprinkle them on top right before serving.
Bulk it up. Want to make this a full meal? Add some grilled chicken or shrimp on top. Or serve it with crusty sourdough bread on the side for scooping up all that creamy burrata.
Different greens. If you’re not a fan of arugula, mixed greens, spinach, or even butter lettuce work great. Each brings its own texture and flavor.
Serving Suggestions
This peach burrata salad is incredibly versatile when it comes to serving. I’ve enjoyed it as an appetizer, a side dish, and even a light main course. Here are some of my favorite ways to serve it:
- As a starter for a summer dinner party – it’s light, refreshing, and looks stunning on the table
- Alongside grilled chicken or fish for a complete meal
- With crusty sourdough bread for dipping into the creamy burrata and balsamic glaze
- As a light lunch on a hot day when you don’t want to turn on the oven
- At a backyard BBQ as a fresh, colorful side dish
I love pairing this salad with a simple grilled protein like lemon-herb chicken or a piece of grilled salmon. The flavors complement each other beautifully without competing. And if you’re serving it as part of a bigger spread, it goes wonderfully with other summer dishes like grilled corn, tomato salad, or a simple pasta salad.
One more thing – don’t forget the bread! A good crusty sourdough is perfect for sopping up every last bit of the creamy burrata and tangy balsamic glaze. Trust me, you won’t want to waste a drop.
Storage and Leftovers
Here’s the thing about this peach burrata salad – it’s best enjoyed immediately. The arugula will start to wilt once it’s dressed, and the peaches will release their juices. But that doesn’t mean you can’t plan ahead.
If you want to prep components in advance, here’s what I recommend:
- Slice the peaches and halve the tomatoes up to a few hours ahead – just keep them in the fridge in separate containers
- Wash and dry the arugula and basil – store them in the fridge with a paper towel to absorb moisture
- Keep the burrata in its original packaging until you’re ready to use it
- Make the balsamic glaze ahead of time if you’re making your own – it keeps for weeks in the fridge
Once the salad is assembled, leftovers will keep for a day in the fridge, but the texture won’t be the same. The arugula will be wilted and the peaches will be softer. Still tasty, just not as pretty. If you have leftovers, I like to chop everything up and toss it with some cooked quinoa or farro for a quick grain bowl the next day.
Frequently Asked Questions
I hope you love this peach burrata salad as much as I do. It’s become my signature summer dish, and I’m always so happy when friends ask for the recipe. Make it for your next BBQ and tag me – I want to see your beautiful creation! And if you’re looking for more summer inspiration, check out my other seasonal recipes on Pinterest.
Source: Nutritional Information
