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Sweet juicy peaches meeting rich creamy burrata cheese makes for a salad that is perfect for summer gatherings. The gentle crunch from roasted pistachios pairs beautifully with a medley of berries, cherries, and the lightest drizzle of lemon olive oil and tangy balsamic glaze. Every bite is bright with freshness and creamy dairy, ideal for warm days and special moments.
The first time I put this together was after a Saturday trip to our farmers market and it instantly became a favorite at family picnics. The flavor balance is unbeatable and everyone goes back for seconds.
Ingredients
- Baby salad greens: these form a crisp, mild base that soaks up the dressing; choose bright green leaves without wilting
- Fresh peaches: the star of the show with floral sweetness; ripe yet still firm ones slice best
- Red onion: adds a hint of bite and color contrast; look for small and firm onions
- Cherries, blackberries and strawberries: a mix of color and tartness; use the freshest berries you can find
- Roasted salted pistachios: give crunch and buttery flavor; quality nuts make a big difference
- Fresh basil leaves: add herbal brightness and a summery aroma; pick leaves without bruising
- Burrata cheese: the creamy heart of the salad; look for soft uniform balls and serve at room temperature for the creamiest texture
- Sea salt and black pepper: season everything just right; flaky salt adds a subtle crunch
- Extra virgin olive oil or Meyer lemon infused olive oil: enhances fruitiness; buy a bottle that tastes peppery and fresh
- Balsamic glaze: adds tangy sweetness; a well-aged glaze coats the salad without overpowering
Step-by-Step Instructions
- Layer the Greens:
- Begin by spreading baby salad greens evenly across a large serving platter creating a soft green bed
- Arrange the Peaches:
- Take thinly sliced peaches and fan them into small clusters over the greens so each section gets some fruit
- Scatter the Berries:
- Pit the cherries slicing them in half add small mounds of cherries and blackberries throughout remove strawberry stems halve the berries and group them over the salad for a colorful pattern
- Add Onions and Basil:
- Sprinkle sliced red onion and fresh basil evenly over the entire platter ensuring every scoop gets a bit of aromatics
- Place the Burrata:
- Drain the burrata well and set it right in the center of the arranged fruit so it becomes the eye catching centerpiece
- Season and Dress:
- Generously sprinkle the whole salad with sea salt and black pepper squeeze fresh lemon juice over everything to brighten the flavors
- Drizzle and Serve:
- Finish with a liberal drizzle of lemon olive oil and balsamic glaze just before serving gently tear the burrata so the creamy center spills over the salad
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One summer I brought this for a birthday brunch at the park and my friends still talk about the creamy cheese mixing with all those sweet fruits. Burrata is my favorite because it melts into everything and makes even simple salads feel like a big treat.
Storage Tips
Store any leftover salad and cheese separately in airtight containers in the refrigerator
Fruit may soften overnight but is delicious tossed into grains or spooned over toast the next day
Wait to dress the salad with olive oil and balsamic until serving to keep greens from wilting
Ingredient Substitutions
No peaches Use nectarines apricots or even ripe plums
You can swap pistachios for walnuts or almonds
If no burrata is handy try fresh mozzarella or goat cheese for a similar creamy feel
Serving Suggestions
Serve alongside grilled chicken or salmon for a heartier meal
Pile onto toasted sourdough for an open faced summer sandwich
Carve small portions as a refreshing starter at a barbecue
Cultural and Historical Context
This salad borrows from Italian caprese traditions with creamy cheese and fresh produce but celebrates American summer fruit in place of tomatoes
Burrata hails from southern Italy and its luxuriously soft center brings contrasting texture to crisp local greens and sweet berries
Recipe FAQs
- → Can I use different berries in this salad?
Yes, you can substitute any fresh berries you like, such as blueberries or raspberries, based on your preference and what's in season.
- → Should burrata be served chilled or at room temperature?
Burrata is best served at room temperature, allowing its creamy center to blend easily with the salad ingredients.
- → What type of olive oil works best?
Lemon-infused or high-quality extra virgin olive oil brings out the flavors, but a classic olive oil works well, too.
- → Can I omit the red onion?
Yes, red onion is optional. Slicing it thinly adds mild sharpness, but you can leave it out if you prefer a sweeter flavor.
- → How can I make this salad ahead?
You can prep the fruit and greens in advance, but wait to add burrata, drizzle the glaze, and toss just before serving for best freshness.
- → Can I use a different cheese?
Fresh mozzarella or goat cheese are tasty alternatives if burrata is unavailable, offering a creamy complement to the fruit.