Peach Burrata Arugula Salad (Easy Summer Recipe)
This Peach Burrata Arugula Salad is your go-to for hot summer days when you want flavor without the fuss. It’s made with juicy peaches, ounces of burrata torn into dreamy pieces, peppery greens, and crunchy pistachios—all brought together with a drizzle of balsamic vinegar and extra virgin olive oil. With minimal prep time and maximum impact, it’s a summer salad worth repeating.
When I’m craving fresh flavors in the warmer months, I rotate through recipes like this peach burrata salad, burrata caprese, arugula burrata salad, my go-to burrata board, cherry tomato confit, heirloom tomato galette, and that cozy-but-light arugula orzo salad. All of these are vibrant, loaded with fresh herbs, and perfect with a simple vinaigrette and some crusty bread on the side. You can serve this salad with my panko chicken for a complete meal, too!
Recipe Highlights: Peach Burrata Arugula Salad
- Inspiration: This salad is a play on a caprese salad, with peaches standing in for tomatoes and burrata replacing the usual fresh mozzarella.
- Best Served For: It works just as well as a side dish for summer dinners as it does as a show-stopping starter for a picnic or al fresco brunch.
- What Makes It Special: The contrast—creamy burrata balls, sweet peaches, spicy arugula, and that hint of crunch from pistachios—is what sets this apart.
- Add your own dressing: A drizzle of balsamic vinaigrette or even a honey-lemon vinaigrette takes it from simple to memorable.
Ingredients Notes
- Fresh peaches: Look for slightly firm peaches with a fragrant aroma. If they’re overly ripe, they’ll get too mushy in the salad.
- Baby Arugula: Arugula is the perfect base for this salad. It’s peppery and fresh!
- Creamy Burrata cheese: This is where the magic happens. I use 6–8 ounces burrata for the perfect ratio of creamy center to soft outer mozzarella.
- Balsamic glaze: If you don’t have a store-bought glaze, you can reduce balsamic vinegar on the stove until syrupy—just whisk it gently over low heat.
Suggested Ingredient Substitutions and Additions
- Add honey or honey-whisked vinaigrette: For a touch of sweetness, whisk together a tablespoon honey, extra virgin olive oil, and a splash of balsamic vinegar or fresh lemon juice. Add a teaspoon dijon mustard for a little kick, too! Shake it up in a jar for an easy dressing!
- Use pecans instead of pistachios: Toasted pecans add flavor and a buttery crunch—perfect if you’re out of pistachios.
- Swap in fresh mozzarella: If you can’t find burrata, torn pieces of high-quality mozzarella cheese still bring creaminess to the plate.
- Add cherry tomatoes: Sliced cherry tomatoes (especially sun golds) add vibrant color and juicy contrast to the sweet peaches. You could also add sliced red onion or shallot!
- Grilled peaches: You can use a grill pan or outdoor grill to gently cook the peaches! Grill marks add a special take and who doesn’t love grilled peaches?
How to Make Peach Burrata Arugula Salad
- Step 1: First, prep your ingredients: Wash and dry the arugula, slice the peaches into thin wedges, tear the burrata cheese into bite-sized pieces, chop the pistahcios, and tear the basil. Now, let’s start to assemble the salad. In a large serving bowl or platter, arrange the arugula as the base.
2. Top with sliced peaches.
3. Add the torn burrata across the top of the salad.
4. Scatter the basil and pistachios over everything.
5. Now, to dress the salad! Drizzle with extra virgin olive oil and balsamic glaze.
6. Finish with a sprinkle of kosher salt and freshly cracked black pepper.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Peach Burrata Arugula Salad (15 Minutes)
Sweet peaches, creamy burrata balls, and peppery arugula come together in this vibrant peach burrata salad. Topped with fresh basil, pistachios, and balsamic glaze, it’s the perfect summer side dish.
Equipment
- cutting board
- Sharp knife
- Large serving bowl or platter
- Small bowl
- measuring spoons
- Salad spinner (optional)
- Tongs or salad servers
Ingredients
- 4 cups arugula
- 3 ripe peaches sliced
- 1 ball of burrata cheese torn into pieces
- 1/4 cup shelled pistachios roughly chopped
- 8 fresh basil leaves torn into pieces
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze or balsamic reduction
- Salt and freshly ground black pepper to taste
Instructions
- Prep the Ingredients:
- Wash and dry the arugula.
- Slice the peaches into thin wedges.
- Tear the burrata cheese into bite-sized pieces.
- Roughly chop the pistachios.
- Tear the basil leaves into pieces.
- Assemble the Salad:
- In a large serving bowl or platter, arrange the arugula as the base.
- Distribute the peach slices evenly over the arugula.
- Scatter the torn burrata pieces on top of the peaches and arugula.
- Sprinkle the torn basil leaves and the chopped pistachios over the salad.
- Dress the Salad:
- Drizzle the extra-virgin olive oil over the salad.
- Add the balsamic glaze in a thin drizzle across the top.
- Season with salt and freshly ground black pepper to taste.
Notes
Expert Tips for Confidence
Serving Suggestions
Storage Instructions
- Let the burrata sit out of the refrigerator for about 15 minutes—room temperature makes it creamier.
- Use a small bowl to whisk your own vinaigrette if you want a twist—lemon juice + honey + olive oil is my favorite way.
- Don’t overload the salad dressing. A few tablespoons of olive oil and a drizzle of glaze are all you need.
- For best texture, slice peaches right before serving so they stay fresh and don’t brown.
Serving Suggestions
- Wine Pairing: A dry rosé or Pinot Grigio pairs well with the richness of the burrata and sweetness of the peaches.
- Add grilled shrimp or thin slices of salty prosciutto to make it more of a main course.
- Serve as part of a summer spread with crusty bread, a wedge of peach pie, and a glass of something cold.
- For a fun twist, layer everything on grilled bread for a peach burrata salad toast moment.
Storage Instructions
- Store leftover salad in an airtight container in the refrigerator for up to one day.
- Keep the vinaigrette or dressing on the side if you’re prepping ahead.
- Burrata and peaches are delicate, so this salad really shines when served fresh.
Nutrition Facts
Calories: 235kcalCarbohydrates: 16gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 21mgPotassium: 291mgFiber: 3gSugar: 11gVitamin A: 1102IUVitamin C: 8mgCalcium: 196mgIron: 1mg
Tried this recipe?Let us know how it was!
This salad is so yummy and really quick to make!