This summer peach burrata salad is great for using all of the amazing fresh produce that’s in season, and is such a flavor explosion! The creaminess of the fresh burrata cheese combines effortlessly with the peaches, cherries, tomatoes, onions and more, and the sweet and tart balsamic glaze is the perfect dressing. Great for a light lunch or dinner!
This is one of my Salad recipes I know you’ll want to keep on hand!
Summer may be on the way out, but I think we can still eke out a little more time, with great warm-weather recipes like this one!
I’ve been on a big burrata kick lately (as has much of the world), and having it in a salad with sweet peaches and tangy balsamic glaze… well that’s just a match made in heaven.
Salads are a great because they’re so customize-able, and generally easy to prep ahead of time!
We like to have this salad alongside some crusty bread (with this bread dip), or as a hearty side alongside some grilled chicken.
What do I need to make this recipe?
- Arugula – you can use any lettuce that you like, but I really love using arugula. It’s pepperiness compliments the sweetness of the fruits.
- Peaches – peaches are my preferred fruit, but nectarines are a good substitute.
- Tomatoes – I love using cherry tomatoes, especially the heirloom ones that come in different colors.
- Cherries – sweet cherries like Rainier or Bing are my preferred variety.
- Red onion – you could use a white or sweet onion, but I feel the flavor of the red onion works best with the other salad ingredients.
- Burrata cheese – the creaminess of burrata works SO well in this salad, but if you can’t find it, the tiny balls of fresh mozzarella will also work.
- Basil – dried basil doesn’t have the best flavor, so you really do need fresh basil leaves.
- Olive oil – since the oil won’t be cooked, extra virgin olive oil is the best choice.
- Balsamic glaze – you can buy a bottle of glaze, or you can make your own.
- Walnuts – these are toasted to bring out their flavor and crunch.
How to make peach burrata salad?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add ingredients to bowl or platter. Just the lettuce, peaches, tomatoes, cherries, and onions.
- Dress the salad. Add the burrata, then drizzle everything with the olive oil and balsamic glaze. Sprinkle with basil and walnuts and serve.
Helpful Tip!
Since peaches are one of the stars of this salad, you want to make sure you’re using ripe ones. A ripe peach should be slightly firm, and give a little bit when you gently squeeze it.
Variations of this recipe
- Mozzarella – if you can’t find burrata, or would prefer not to use it, you can use fresh mozzarella cheese. I would recommend the “pearls”, which are small, bite-sized balls of mozzarella.
- Lettuce – you’re free to use any lettuce you’d like, arugula, spring mix, romaine, spinach, etc.
- Produce – summer is perfect for having great, ripe produce, so please feel free to add some of your favorites!
- Balsamic glaze – to save time, I typically buy a bottle of balsamic glaze from the grocery store, but you can certainly make your own if you’d like. In a skillet, add about a cup of balsamic vinegar and cook it over a medium-low heat. The exact time will vary, but you want the vinegar to reduce down and turn into a syrupy consistency. Leftover glaze can be refrigerated and kept for about a month.
- Nuts – I love the buttery crunch of the toasted walnuts, but you can certainly use your favorite nut, such as almonds or pecans. You could also do toasted pumpkin seeds.
FAQ’s
From the outside, it looks just like a ball of fresh mozzarella. But inside it’s quite different! The outer shell of the ball is indeed, fresh mozzarella cheese, but the inside is filled with a blend of stracciatella (essentially finely shredded mozzarella) and rich cream. It’s blended together and sealed in the mozzarella shell, like a little purse. Once you cut through the outer shell, you’re free to use the inside to spread onto bread, or add to salads!
I haven’t tested trying to free burrata cheese, but I don’t think it would hold up well to the freezing and thawing process.
Making burrata salad ahead of time
For a salad like this one, I don’t recommend making it ahead of time. However you can certainly prep ahead, which significantly cuts down on the time to make this salad.
- Peaches – these can be pitted, then sliced into wedges and stored in the refrigerator.
- Tomatoes – these can be sliced in half, and kept refrigerated.
- Cherries – these can be pitted, then stored in the refrigerator.
- Onions – these can be sliced ahead of time and kept refrigerated.
Storage
As mentioned above, this salad is definitely one that tastes best fresh, but any leftovers should be refrigerated (in an airtight container), and enjoyed within 1-2 days.
My Favorite Cherry Pitter!
I know this is a recipe for a peach salad, but there are pitted cherries in this salad, and this is the easiest and fastest way to pit the fresh cherries.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/4 cup walnuts
- 2 cups arugula lettuce
- 3 medium peaches pitted and sliced into wedges
- 1 cup cherry or grape tomatoes sliced in half
- 1 cup fresh cherries pitted and sliced in half
- 1/4 cup sliced red onion
- 1 large ball burrata cheese about 4 oz
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2-3 Tbsp balsamic glaze
- black pepper optional, to taste
Instructions
Toast the walnuts
- Add walnuts to a small, dry skillet. Heat over MED LOW and cook, stirring occasionally, for 3-5 minutes, until fragrant.
- Transfer to a plate to cool.
Assemble salad
- To a large serving platter or bowl, add the lettuce, and on top of it, arrange the peach slices, tomatoes, cherries, and onions.
- Add the ball of burrata cheese, then drizzle everything with the olive oil and balsamic glaze.
- Add the fresh basil and toasted walnuts, and sprinkle with black pepper if desired.
Serve
- Serve salad immediately and enjoy!
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Chef Tips
- I’ve estimated this recipe will serve approximately 4, but please feel free to divide it up into as many servings as you’d like.
- Canned peaches can be used, just make sure you pat them very dry.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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