Creamy Peach Burrata Salad Recipe in Just 10 Minutes

There’s something magical about the first bite of peach burrata salad in summer – that perfect moment when juicy, sun-ripened peaches meet creamy, dreamy burrata. I discovered this combo at a backyard party years ago, and now it’s my go-to when I want something fancy but effortless. The sweet peaches play off the rich cheese so beautifully, with fresh basil adding that herbal pop. What I love most? It comes together in minutes but looks like you spent hours. Whether it’s a lazy Sunday lunch or an impromptu gathering with friends, this salad always steals the show.

Ingredients for Peach Burrata Salad

Gathering the right ingredients is key to making this salad sing. Here’s what you’ll need – and trust me, every single one plays a starring role:

• 2 ripe peaches – Look for ones that give slightly when pressed but still feel firm. Too soft and they’ll turn mushy when sliced
• 8 oz burrata cheese – That creamy center is everything! Let it sit at room temperature for about 15 minutes before using
• 1/4 cup fresh basil leaves – Tear them gently with your fingers right before using to release their oils
• 2 tbsp extra virgin olive oil – The good stuff! It makes all the difference
• 1 tbsp balsamic glaze – Not regular balsamic – the thick, syrupy kind that drizzles beautifully
• 1/4 tsp sea salt – Flaky salt is my favorite here
• 1/4 tsp black pepper – Freshly cracked, please!
• 1/4 cup arugula (optional) – For those who want a little peppery bite

See? Nothing fussy – just a handful of quality ingredients that let summer’s flavors shine. Now let’s make some magic!

How to Make Peach Burrata Salad

This peach burrata salad comes together so fast you’ll barely break a sweat – but oh, the results are spectacular! I’ve made this dozens of times, and here’s my foolproof method for perfect results every time.

Step 1: Prepare the Peaches

First things first – those gorgeous peaches! Rinse them under cool water and pat dry. I like to slice them about 1/4-inch thick – thick enough to hold their shape but thin enough to eat gracefully. Pro tip: Cut around the pit in wedges rather than trying to slice straight through it. And don’t worry about perfect slices – irregular pieces add rustic charm!

Step 2: Assemble the Salad

Now for the fun part! Arrange those peach slices artfully on your serving platter – I like overlapping them slightly. Then gently tear the burrata into chunks with your fingers (no knives needed!) and scatter them over the peaches. The contrast of smooth cheese and juicy fruit is everything. Finally, sprinkle those torn basil leaves over top – the aroma alone will make your mouth water!

Step 3: Add Finishing Touches

Here’s where the magic happens. Drizzle that golden olive oil over everything – don’t be shy! Then zigzag the balsamic glaze across the top. A light sprinkle of sea salt and pepper brings all the flavors together. If you’re using arugula, now’s the time to tuck it in around the edges. And here’s my golden rule: serve immediately! The peaches will weep and the burrata will lose its perfect texture if it sits too long.

Why You’ll Love This Peach Burrata Salad

Oh, where do I even start? This peach burrata salad has become my summer obsession for so many delicious reasons:

• 10-minute magic – Seriously, from fridge to table before your guests finish their first glass of wine
• Sweet meets creamy – That perfect dance between juicy peaches and luscious burrata will make your taste buds sing
• No cooking required – Who wants to turn on the oven when it’s 90 degrees out? Not me!
• Looks fancy, zero stress – The kind of dish that makes people think you’re a gourmet chef (we’ll keep your secret)
• Endlessly adaptable – Swap in nectarines, add prosciutto, try mint instead of basil – it’s your canvas!
• Summer in every bite – When peaches are at their peak, this salad captures that sunshine flavor perfectly

I can’t tell you how many times this salad has saved me when unexpected guests show up or when I just need something fresh and satisfying. It’s the little black dress of summer salads – always appropriate and never goes out of style!

Tips for the Best Peach Burrata Salad

After making this peach burrata salad more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, what IS this magic?” Here are my can’t-live-without tips:

Temperature matters – a lot!

That gorgeous burrata? Take it out of the fridge at least 15 minutes before using. Cold cheese mutes flavors and feels rubbery. Room temp lets its creamy center flow like liquid gold when you cut into it. Same goes for peaches – ice-cold fruit dulls their sweetness. I like to rinse mine in cool (not cold) water right before slicing.

The ripeness sweet spot

Peaches should be ripe enough to smell fragrant when you bring them near your nose, but still firm enough to hold their shape when sliced. If they’re rock hard, leave them on the counter in a paper bag for a day. Too soft? You’ll end up with peach mush instead of pretty slices. Give them the gentle squeeze test – they should yield slightly like a ripe avocado.

Drizzling like a pro

Here’s my secret for picture-perfect drizzles: use a spoon! Pour olive oil into a small spoon first, then gently wave it over the salad. You’ll get those beautiful thin streams instead of gloppy puddles. For the balsamic glaze, I put mine in a squeeze bottle (a cleaned honey bear works great!) for precise zigzags. No squeeze bottle? Dip a fork in the glaze and flick it over the salad – instant restaurant-worthy presentation!

Salt timing is everything

Wait until the very end to salt your salad. If you salt the peaches too early, they’ll release all their juices and turn the plate into a soggy mess. I like to sprinkle flaky sea salt from about a foot above the plate – it distributes more evenly and looks gorgeous sparkling on the burrata. And don’t skip the pepper! Freshly cracked black pepper adds this subtle warmth that plays so nicely with the sweet peaches.

The tear, don’t cut rule

Burrata’s delicate texture begs to be torn, not sliced. Use your fingers to gently pull apart the cheese into rustic chunks – the uneven edges catch the dressing better and look more inviting than perfect knife cuts. Same goes for basil – tear those leaves right before scattering them to release their aromatic oils. Your nose will thank you!

Variations of Peach Burrata Salad

One of my favorite things about this peach burrata salad is how easily you can play with it! Here are some delicious twists I’ve tried over the years – each one brings something special to the table while keeping that effortless summer vibe we love.

For the meat lovers

Oh my stars, have you tried adding prosciutto? Just drape a few thin slices over the peaches before adding the burrata. The salty crispness against the sweet fruit is absolute heaven. Sometimes I’ll even crisp it up in a dry pan first for extra texture. If you’re feeling fancy, try speck or serrano ham instead – both work beautifully!

Herb swaps that wow

While basil is classic, don’t be afraid to mix it up! Mint adds this incredible freshness that makes the peaches pop. Tarragon gives a subtle anise note that’s unexpectedly perfect. And if you can find it, lemon thyme is my secret weapon – just a few leaves make the whole salad sing. The key? Use about half the amount you would with basil since these herbs pack more punch.

Nutty crunch factor

A handful of toasted nuts takes this salad next-level. I’m partial to pistachios for their pretty green color, but toasted almonds or hazelnuts work wonders too. Just chop them roughly and sprinkle over the top right before serving. Pro tip: toast them with a pinch of salt and sugar for extra dimension. The crunch against that creamy burrata? Chef’s kiss!

Stone fruit alternatives

When peaches aren’t at their best, nectarines make a fabulous stand-in. White peaches bring extra sweetness, while plums add a lovely tartness. I’ve even used ripe mango in a pinch – not traditional, but oh-so-delicious! Just keep the slices about the same thickness as you would with peaches for the perfect bite.

The cheese drawer shuffle

No burrata? No problem! Fresh mozzarella works in a pinch (though you’ll miss that luscious center). For something different, try ricotta salata crumbled over top – its salty tang is divine. Or go bold with a young pecorino shaved thin over the peaches. Just steer clear of super-aged cheeses that might overpower the delicate fruit.

The beauty of this salad is how forgiving it is – almost any of these variations still give you that magical sweet-creamy-savory balance. My advice? Start with the classic version first, then get creative with one change at a time. Before you know it, you’ll have your own signature spin on this summer stunner!

Serving Suggestions for Peach Burrata Salad

This peach burrata salad is practically begging to be the star of your next meal – but oh, the company it keeps! Here are my favorite ways to serve it that’ll have everyone asking for seconds:

With crusty bread (non-negotiable!)

A warm baguette or ciabatta is my must-have side. Those crispy edges are perfect for scooping up every last bit of creamy burrata and peach juices. Sometimes I’ll rub the bread with garlic first – just cut a clove in half and scrape it over the toasted slices. Game changer!

As part of a summer spread

On hot days, I’ll pair it with chilled soups (gazpacho is perfect) or a simple caprese skewer appetizer. Add some marinated olives and a chilled rosé, and suddenly you’ve got yourself a fancy al fresco lunch that took 15 minutes to throw together.

With grilled proteins

This salad shines alongside anything from the grill! Lemon-herb chicken, garlic shrimp, or even a simple flank steak make it feel like a complete meal. The fresh salad cuts through the richness of the meat beautifully. My trick? Slice the meat and arrange it around the salad platter for a stunning presentation.

For brunch glory

Swap your usual fruit salad for this beauty at brunch. It’s incredible with fluffy scrambled eggs and crispy bacon. Or go full Italian with prosciutto-wrapped melon on the side. The sweet-salty combo never gets old!

Honestly? I’ve been known to eat this straight from the serving platter with just a fork when no one’s looking. No judgment if you do the same – it’s that good!

Storing and Reheating Peach Burrata Salad

Let’s be real – this peach burrata salad is at its absolute best when served fresh. That perfect moment when the peaches are still firm, the burrata’s creamy center oozes just right, and the basil smells like summer? Pure magic. But life happens, and sometimes you need to prep ahead. Here’s how to handle leftovers (if you’re lucky enough to have any!):

The 2-hour rule

If you must store it, cover the platter tightly with plastic wrap and pop it in the fridge for no more than 2 hours. Any longer and the peaches start weeping, the burrata gets rubbery, and the basil turns black. Trust me, I learned this hard way at a picnic last summer – sad, soggy salad is not the vibe we want!

Separate components for meal prep

Here’s my sneaky trick when I’m entertaining: prep everything separately! Slice the peaches and store them in an airtight container with a squeeze of lemon juice to prevent browning. Keep the burrata whole in its liquid until showtime. Then assemble right before serving – it takes 2 minutes and tastes like you just made it fresh.

What NOT to do

For the love of all things delicious, don’t even think about reheating this salad! Warm burrata turns stringy, and cooked peaches lose their bright flavor. If your leftovers have been refrigerated, let them come to room temp for about 10 minutes before serving. The flavors will wake up a bit, though it’ll never be quite as glorious as day one.

My best advice? Make just enough to enjoy immediately. This salad is like summer love – meant to be savored in the moment, not saved for later. But if you do end up with leftovers, a girl I know (okay, it’s me) has been known to toss them with arugula and balsamic the next day for a pretty decent lunch salad. Just don’t tell Nonna!

Peach Burrata Salad FAQs

Got more questions? Slide into my DMs anytime – I could talk about this salad all day! Nothing makes me happier than helping you create peach burrata magic in your own kitchen.

Nutritional Information for Peach Burrata Salad

Let’s talk numbers – because even though this peach burrata salad tastes indulgent, it’s actually pretty balanced! Here’s the nutritional breakdown per serving (about half the recipe), but remember these are estimates. Your exact counts might vary based on peach size or how generously you drizzle that olive oil!

• Calories: 320 – Not bad for something that tastes this luxurious!
• Fat: 24g (10g saturated) – Most comes from that glorious burrata and olive oil
• Carbs: 18g – The peaches bring natural sweetness
• Fiber: 2g – Every bit helps!
• Sugar: 12g – All from the peaches, no added sugar here
• Protein: 10g – Thank you, creamy burrata!
• Sodium: 380mg – Mostly from the cheese and salt

A few important notes: These values assume you’re using all the ingredients as written. If you skip the optional arugula or go lighter on the oil, your numbers will be different. And hey – this is real food, not a lab experiment! I always say it’s better to focus on quality ingredients than stress over every gram. After all, joy is an essential nutrient too.

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