What type of peaches work best for this salad?

Choose ripe, firm peaches for the best flavor and texture. Yellow or white varieties both work well, as long as they're not overly soft.

Can I substitute burrata with another cheese?

Fresh mozzarella or creamy goat cheese can be used as alternatives if burrata isn't available, offering a similar creamy texture.

Is it necessary to include cherry tomatoes?

Cherry tomatoes are optional, but their acidity adds a nice balance to the sweetness of the peaches and richness of the cheese.

How should I serve this dish for best flavor?

Serve immediately after assembling to enjoy the fresh textures and vibrant flavors. Drizzle with balsamic and olive oil just before serving.

What greens go well as a base?

Arugula gives a peppery bite, while mixed greens offer a milder base. Both work beautifully for layering the toppings.

Fresh Peach Burrata Salad with Basil and Balsamic Glaze

A plate of food with tomatoes, peppers, and cheese. | sweetbyemma.com

This Peach Burrata Salad is my ultimate answer for effortless summer eating when peaches hit their peak. With luscious slices of fruit, creamy burrata, fragrant basil, and a bright balsamic glaze, it is refreshingly simple yet gorgeous enough to impress guests at any gathering.

I first put this together for a patio dinner with friends and it disappeared before I even finished pouring the wine. Every bite truly tastes like summer.

Ingredients

Ripe peaches: Look for peaches that give slightly under gentle pressure with vibrant color and sweet aroma. These deliver juicy sweetness and beautiful color
Burrata cheese: Pick fresh burrata that feels heavy for its size and leaks a little cream when gently pressed. Its rich texture balances the peaches
Cherry tomatoes: Optional but they bring a burst of acidity and extra color. Choose firm and shiny ones
Fresh basil leaves: Bright green leaves add garden fresh aroma and flavor. Tear just before serving to avoid bruising
Arugula or mixed greens: Optional for a peppery and crisp base. Use greens that look perky and aren’t wilted
Extra virgin olive oil: Choose a fresh and fruity olive oil with a grassy aroma. Cold pressed is best
Balsamic glaze: This concentrated syrup brings tart sweetness. Opt for one where grape must is the first ingredient
Sea salt: Prefer flaky or fine sea salt for clean salinity. Avoid iodized salt which can taste harsh
Freshly ground black pepper: Grind just before serving for the most fragrance

Step-by-Step Instructions

Prep the Ingredients:: Wash peaches thoroughly and slice them into thin wedges with the skin on which keeps them from softening too fast. If using cherry tomatoes slice each in half horizontally. Gently tear burrata cheese into large rustic pieces or quarters being careful to keep their creamy centers intact
Assemble the Salad:: Start with a generous layer of arugula or greens on the bottom of your platter or plate. Arrange the torn burrata in either the middle or scattered evenly among the greens
Layer Peaches and Tomatoes:: Fan out the peach wedges gracefully around and over the burrata making sure every bite will have plenty of fruit. Sprinkle the halved tomatoes throughout the plate for added color and tartness
Add Fresh Basil:: Nestle basil leaves among the peaches and cheese. Either use whole leaves for a more elegant look or tear them roughly for a rustic touch
Dress the Salad:: Stream olive oil evenly over the surface concentrating on the burrata and fruit. Then zigzag the balsamic glaze across the entire salad ensuring each component gets a glossy trace
Season and Serve:: Finish with a sprinkle of flaky sea salt and a few turns of fresh black pepper. Serve the salad right away to preserve the contrast of cool cheese and juicy fruit

My favorite piece is always the bit of burrata pooling creamy center with the tang of ripe peach and syrupy balsamic. One summer my daughter and I picked the basil together and she now insists on sprinkling the leaves herself each time we make it

Storage Tips

Peach Burrata Salad is best enjoyed right after assembling. The cheese and fruit can release more liquid if left to sit. For minimal leftovers store the burrata and fruit separately in airtight containers and reassemble when ready. Serve within one day for the best texture

Ingredient Substitutions

Try nectarines or plums when peaches are not in season. Buffalo mozzarella or even ricotta can substitute for burrata in a pinch. If you skip tomatoes consider adding thinly sliced prosciutto or roasted nuts for variation

Serving Suggestions

This salad is beautiful alongside grilled chicken fish or crusty bread. For a brunch board serve with melon and prosciutto. For heartier appetites add nutty farro or quinoa as a base

Cultural Context

Burrata originated in southern Italy and is prized for its luscious center. Pairing it with seasonal fruit is a classic Mediterranean move. Italians often let a few top quality ingredients shine instead of overcomplicating the dish

Recipe FAQs

→ What type of peaches work best for this salad?: Choose ripe, firm peaches for the best flavor and texture. Yellow or white varieties both work well, as long as they're not overly soft.
→ Can I substitute burrata with another cheese?: Fresh mozzarella or creamy goat cheese can be used as alternatives if burrata isn't available, offering a similar creamy texture.
→ Is it necessary to include cherry tomatoes?: Cherry tomatoes are optional, but their acidity adds a nice balance to the sweetness of the peaches and richness of the cheese.
→ How should I serve this dish for best flavor?: Serve immediately after assembling to enjoy the fresh textures and vibrant flavors. Drizzle with balsamic and olive oil just before serving.
→ What greens go well as a base?: Arugula gives a peppery bite, while mixed greens offer a milder base. Both work beautifully for layering the toppings.

Fresh Peach Burrata Basil Salad