Peach Burrata Salad Recipe
This Peach Burrata Salad is a fresh and vibrant dish featuring juicy peaches, creamy burrata cheese, peppery arugula, and a tangy homemade balsamic dressing. Toasted pine nuts and fresh basil add texture and aromatic notes, making this salad a perfect light meal or elegant appetizer for warm-weather dining.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Salad
- 5 ounces baby arugula
- 2–3 peaches, sliced
- 2 medium tomatoes (heirloom preferred), sliced
- ¼ cup toasted pine nuts
- 3 – 4 tablespoons fresh basil leaves (a handful)
- 8 ounces burrata cheese
Instructions
- Prepare Dressing: In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, and salt until the mixture is fully emulsified and combined. Alternatively, place all dressing ingredients into a jar with a lid and shake vigorously to achieve a smooth dressing.
- Dress Arugula: Place the baby arugula in a large bowl and toss it with about one third of the dressing evenly to coat the leaves lightly.
- Arrange Salad Base: Transfer the dressed arugula onto a large serving platter or plate, creating an even bed for the rest of the ingredients.
- Layer Ingredients: Begin layering the sliced tomatoes and peaches over the arugula, arranging them evenly. Finish layering by sprinkling toasted pine nuts and fresh basil leaves over the top.
- Add Burrata: Cut open the burrata balls and gently place dollops of the creamy cheese over the salad to create rich, creamy pockets throughout.
- Final Touch: Just before serving, drizzle additional dressing over the salad for extra flavor, or serve the remaining dressing on the side. Enjoy this fresh and flavorful salad immediately.
Notes
- Use ripe but firm peaches to avoid them becoming too mushy in the salad.
- To toast pine nuts, lightly cook them in a dry skillet over medium heat until golden and fragrant, watching closely to prevent burning.
- Burrata is best served fresh and at room temperature for the creamiest texture.
- This salad is best eaten right after assembly as the dressing will wilt the arugula if left too long.
- Substitute balsamic vinegar with sherry vinegar for a slightly different tang.
Keywords: Peach Burrata Salad, summer salad, fresh salad, burrata cheese recipe, arugula salad, balsamic dressing, easy salad recipes
Find it online: https://flavorsbymaya.com/peach-burrata-salad-recipe/
