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A zoomed in picture of a peach and burrata salad over arugula.

Peach Burrata Arugula Salad (15 Minutes)

Allie Hagerty
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

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
  • 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
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