Peach and Burrata Salad

Peach and burrata salad with juicy sliced peaches, creamy torn burrata, and peppery arugula, finished with a sweet balsamic glaze. Simple assembly creates a fresh, elegant bite with contrasting sweet and savory flavors.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Dinner, Lunch

Cuisine: Meditmented

Calories: 560

Ingredients Method Notes

Ingredients

Peaches

3 ripe peaches Slice and keep slices juicy and fresh for best texture.

Burrata

2 balls burrata cheese Use 8 ounces total; tear into large pieces for creamy pockets.

Greens

4 cup arugula Arrange on a large platter so the peaches sit on top.

Herbs

0.25 cup fresh basil leaves Use torn leaves for better distribution.

Dressing

2 tbsp extra virgin olive oil Drizzle evenly to lightly coat everything.
2 tbsp balsamic glaze Finish at the end so it stays glossy.

Seasoning

0.5 tsp flaky sea salt Sprinkle lightly over the assembled salad.
0.25 tsp black pepper Add after salt for even coverage.

Topping (optional)

0.25 cup toasted pine nuts Optional; sprinkle right before serving for crunch.

Method

Assemble the salad

Arrange arugula on a large serving platter.
Scatter sliced peaches over the arugula.
Tear burrata into large pieces and place throughout the salad.
Add fresh basil leaves.
Sprinkle with toasted pine nuts if using.
Drizzle extra virgin olive oil evenly over the salad.
Finish with balsamic glaze.
Season with flaky sea salt and black pepper.
Serve immediately.

Notes

For the best contrast of textures, serve right after assembling so the arugula stays crisp and the peaches stay juicy. Store leftovers covered in the fridge for up to 1 day, but expect the greens to soften. Freezing is not recommended. If you want a dairy-free option, swap burrata for marinated grilled peaches + a plant-based cashew “burrata” or omit the cheese and add extra olive oil and nuts for body.