Summer Peach Burrata Salad

Summer Peach Burrata Salad

There’s a reason this salad shows up at every backyard dinner I host once peaches hit their peak. It’s barely a recipe, honestly — more like an assembly of really good ingredients that happen to be perfect together. Sweet peaches, creamy burrata, a little peppery arugula, and good olive oil. That’s it, and that’s the whole point.

Why You’ll Love This Recipe

This is one of those dishes where the ingredients do all the heavy lifting. You’re not cooking anything, really, just layering flavors that already want to be friends. Ripe peaches bring the sweetness, burrata brings the creaminess, and a drizzle of good olive oil and balsamic ties it all together.

It also takes maybe fifteen minutes start to finish. No oven, no stovetop, no stress. That makes it perfect for those evenings when it’s too hot to cook but you still want something that feels special.

And honestly, it just looks impressive. Torn burrata spilling its cream over golden peach slices is one of those things that makes people go “ooh” before they’ve even taken a bite.

Ingredients You’ll Need

The star here is obviously the peaches, so use the ripest ones you can find. They should smell fragrant and give slightly when you press them. If your peaches are a little firm, let them sit on the counter for a day or two before making this.

Burrata is the other non-negotiable. It’s basically fresh mozzarella with a creamy, almost custardy center, and it’s what makes this salad feel indulgent. If you can’t find burrata, fresh mozzarella works in a pinch, though you’ll miss that oozy center.

For the greens, I like peppery arugula because it balances the sweetness of the peaches, but baby spinach or a soft butter lettuce would work too. A handful of fresh basil adds a lovely herbal note, and toasted almonds or pistachios give a bit of crunch. Finish with good olive oil, a drizzle of balsamic glaze, and flaky salt — don’t skip the salt, it really wakes everything up.

Tips for the Best Results

Salt your peaches lightly a few minutes before assembling. It sounds odd, but a small pinch of salt actually pulls out more of their natural sweetness and juice.

Don’t slice the peaches too far ahead of time, or they’ll start to brown and get a little watery sitting in the bowl. Cut them right before you’re ready to plate.

If your balsamic isn’t a thick glaze already, simmer a splash of regular balsamic vinegar in a small pan for a few minutes until it reduces and coats the back of a spoon. It makes a big difference visually and flavor-wise.

Storage and Reheating

This salad is really meant to be eaten fresh, ideally within an hour of putting it together. Once the burrata is torn and the peaches are cut, things start to get juicy and soft pretty quickly.

If you do have leftovers, store them in an airtight container in the fridge and eat them within a day. Note: the greens will wilt and the peaches will release more liquid, so it won’t look quite as pretty the next day, but it’ll still taste good.

There’s no reheating involved here since it’s served cold or at room temperature. If you’re prepping ahead for a party, keep the peaches, burrata, and greens separate and assemble everything right before serving.

Frequently Asked Questions

Can I make this ahead of time?
You can prep the components ahead, like washing the greens and toasting the nuts, but hold off on slicing the peaches and tearing the burrata until you’re ready to serve.

What can I substitute for burrata?
Fresh mozzarella is the closest substitute, though you can also use goat cheese or feta if you want a tangier flavor instead of that creamy richness.

Is this salad good for meal prep?
Not really — it’s best fresh. The peaches and burrata don’t hold up well once combined, so it’s more of a make-and-eat-immediately kind of dish.

Can I use frozen or canned peaches?
Fresh, ripe peaches really are best here since the texture and juiciness matter a lot. If peaches aren’t in season, nectarines are a good stand-in.

product: Bamboo salad serving platter
description: A wide, shallow platter gives the peaches and burrata room to spread out and show off, making the salad as pretty as it is delicious.

Summer Peach Burrata Salad

A simple, no-cook summer salad combining ripe peaches, creamy burrata, arugula, and a balsamic drizzle.