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Peach burrata salad with fresh peach slices, creamy burrata cheese, heirloom tomatoes, basil leaves, arugula, pine nuts, and balsamic glaze.

Peach Burrata Salad

This Peach Burrata Salad is made with juicy peaches, creamy burrata cheese, peppery arugula, heirloom tomatoes, fresh basil, toasted pine nuts, and a simple balsamic dressing. It is fresh, elegant, and ready in about 15 minutes.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 people
Calories 340 kcal

Equipment

  • Large serving platter
  • Small mixing bowl or mason jar
  • Whisk
  • Small skillet
  • Cutting Board
  • Sharp knife

Ingredients
  

For The Salad

  • 4 ripe peaches, sliced
  • 2 balls of fresh burrata
  • 2 cups arugula
  • 2 heirloom tomatoes, sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh basil leaves
  • 2 tbsp pine nuts, toasted
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Sea salt, for serving
  • Balsamic glaze, for topping optional: encouraged

For the Balsamic Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp champagne vinegar (or white wine vinegar)
  • 1 tsp 1 teaspoon balsamic vinaigrette or ½ teaspoon honey, optional
  • Pinch of kosher salt
  • Pinch of black pepper

Optional Garnishes

  • Spicy jalapeños
  • Goat cheese
  • Fresh mozzarella
  • Additional fresh herbs

Instructions
 

  • Make the dressing.In a small bowl or mason jar, combine the olive oil, white balsamic vinegar, champagne vinegar, balsamic vinaigrette, salt, and pepper. Whisk or shake until well combined. Set aside.
  • Toast the pine nuts.Place the pine nuts in a dry skillet over medium heat. Stir often until lightly golden and fragrant, about 2 to 3 minutes. Remove from the pan right away so they do not burn.
  • Assemble the salad. Spread the arugula on a large serving platter. Arrange the sliced peaches, heirloom tomatoes, and red onions over the top.
  • Add the burrata. Gently tear the burrata and place pieces around the salad.
  • Finish and serve. Drizzle the salad with the balsamic dressing and a little extra olive oil. Sprinkle with toasted pine nuts, fresh basil, kosher salt, sea salt, and black pepper. Finish with balsamic glaze and serve immediately.

Notes

  • This salad is best served right away at room temperature.
  • For a heartier meal, add grilled chicken, steak, shrimp, or salmon.
  • You can use fresh mozzarella or goat cheese, but burrata gives the salad the creamiest texture.
  • If making ahead, prepare the dressing and toast the pine nuts in advance, but assemble the salad right before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if possible.
Nutrition Disclaimer
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Keyword burrata peach salad, peach burrata salad, summer peach salad