Oh my gosh, when summer hits and those peaches start looking perfect at the market, my kitchen goes into immediate lockdown mode—only fresh ingredients allowed! Seriously, the absolute best thing you can make in under ten minutes is this Peach Burrata Salad. It’s ridiculously easy, spectacularly fresh, and hits that perfect sweet, creamy, and slightly tangy note all at once. I swear, every time I serve this, people think I spent way more effort than I actually did. It’s just peaches, creamy burrata, and a snappy vinaigrette; it’s summertime magic on a platter, and trust me, this is the version you’ll keep coming back to.

Why This Peach Burrata Salad Recipe is Your Summer Essential

I know everyone has a million salad recipes cluttering up their recipe boxes, but I promise you need to bump this one to the top. When the heat is on, you don’t want to be near the oven, right? This comes together faster than you can boil water, and the payoff is huge for minimal work. It’s truly the height of simple summer eating!

It’s the ultimate time-saver: Total assembly takes about ten minutes—seriously!
That amazing flavor combo: You get the sweet juice from the peaches playing peek-a-boo with that impossibly creamy burrata. It’s decadent, but still feels light.
Vinaigrette perfection: That little drizzle of balsamic and honey dressing cuts through the richness of the cheese just right. It balances everything perfectly.

If you’re looking for something refreshing to go alongside a fun summer drink, like this Peach Basil Refresher Mocktail, this salad is the answer. It’s beautiful, tastes incredible, and takes zero cooking skills.

Gathering Ingredients for the Perfect Peach Burrata Salad

Okay, the success of this dish hinges entirely on the quality of what you buy. Since we aren’t cooking anything, these few ingredients really have to sing! Don’t try to sneak in those rock-hard supermarket peaches in December; trust me, it won’t be the same experience. The whole point of this amazing Peach Burrata Salad is that vibrant burst of summer flavor.

I’ve listed exactly what you need below, but the rule of thumb is: use ingredients that look and smell fantastic. If you have everything prepped, this whole thing goes from fridge to table in under ten minutes. If you end up needing a backup sweetener for another summer project, I’ve got a great guide on making simple syrup too!

For the Peach Burrata Salad Components

For the main show, you need sweet stuff and creamy stuff. You absolutely must look for those peaches that smell intensely sweet—that’s your signal! And the burrata? Make sure the moisture packet hasn’t been sitting too long; you want that luscious, creamy center intact.

Two very ripe peaches, which you’ll want to slice thinly.
8 ounces of good quality burrata cheese. This is non-negotiable for the texture!
Four cups of mixed greens. Arugula is my favorite swap if you want a little pepperiness to fight the sweet, but any lovely mixed greens work.
About a quarter cup of fresh basil leaves, torn up right before serving.

Simple Balsamic Vinaigrette Ingredients

The dressing is classic, but the quality of your vinegar really matters here. You want a balsamic that has a touch of syrupy body to it, not one that’s watery and harsh. The olive oil should taste fresh, too—it really carries the whole flavor profile of the dressing to complement the Peach Burrata Salad.

Two tablespoons of good olive oil.
One tablespoon of balsamic vinegar.
One teaspoon of honey (this brings that necessary little sweet kiss).
A tiny pinch of salt and black pepper, just to wake everything up.

Step-by-Step Instructions for Your Peach Burrata Salad

This is where the magic happens, and honestly, it’s more like styling a gorgeous platter than actual cooking! The key is speed and careful arrangement. Since this salad is so delicate, we want to keep things moving smoothly so the burrata stays creamy and the peaches don’t start weeping too much juice before we get it to the table. If you’ve ever messed up an iced tea by using the wrong water temperature, you know how easily simple steps can go wrong—we want zero mistakes here! If you need a reminder on avoiding that big blunder, check out my thoughts on the one fatal mistake everyone makes with iced tea.

Preparing the Light Vinaigrette

Let’s get the dressing done first so it’s ready to go when the salad is layered. Grab a small bowl—or even better, a jar you can shake up!—and measure everything in. Whisk that olive oil, balsamic vinegar, honey, salt, and black pepper together really well. You want it to emulsify, which just means everything blends until it looks a little cloudy and creamy, not oily and separated. Give it a taste now. Does it need a tiny extra pinch of salt or maybe just a drop more honey? Adjust it now because once it hits the cold peaches, it’s set!

Assembling the Peach Burrata Salad

Time to build! This is all about presentation because we eat with our eyes first, right? Take your prettiest serving platter—I usually use a large white one so the colors pop. First, lay down your four cups of mixed greens as the base layer. Don’t pack them down; keep them airy! Next, arrange those beautiful peach slices you cut up over the greens. Space them out so every piece of cheese gets some peach underneath or beside it.

Now for my favorite part: the burrata! Don’t try to slice it with a knife—that ruins the effect. Take your time and gently tear the ball of burrata into four or five rough, organic-looking pieces using your hands. Distribute those creamy clouds over the peaches. It should look luxurious and slightly messy!

Finishing and Serving the Peach Burrata Salad

Once everything is arranged, take that dressing you made earlier and drizzle it evenly over the entire platter. Don’t drown it—we want a whisper of tang, not a pool of vinegar. Finally, scatter those torn, fragrant basil leaves over the top. My big tip here is speed: serve this immediately after drizzling. Burrata is best when it’s cold but the interior is soft, and the greens are crisp. If it sits around too long, the acid in the dressing starts to wilt the greens and the cheese softens too much. Get it out there and watch people rave!

Tips for the Most Flavorful Peach Burrata Salad

Since we’re keeping this recipe super simple, making smart swaps when needed is essential. I’ve learned a few tricks over the years for when I can’t quite get the perfect ingredients, and they genuinely keep the salad tasting upscale even when things aren’t perfect in the fridge.

First, let’s talk greens. I mentioned arugula before, and I stand by it. If you use mixed greens, they can sometimes be too mild. Arugula has that peppery bite that cuts through the sweetness of the peach and the creaminess of the cheese—it just adds another layer of complex flavor. It turns a simple salad into something truly gourmet.

Now, what if you cannot find burrata? It happens! Though I mourn the loss of that liquid center, you can swap in fresh mozzarella balls, the little ones packed in water, or even a nice, soft log of goat cheese. I remember hosting a last-minute barbecue, and I was totally out of burrata. I crumbled a fresh chèvre on top instead, and you know what? It was amazing! The tartness of the goat cheese made the honey in the dressing really shine. You lose a touch of that melt-in-your-mouth creaminess, but you gain a bright, zesty tang that works beautifully with the peaches.

Also, don’t toss those peach pits if you’re grilling! If you have a grill handy, skip the raw peaches entirely one day and grill the halved peaches cut-side down for just a couple of minutes until you get those gorgeous char marks. It brings out the sugar so much more and adds a smoky depth to the whole Peach Burrata Salad experience. It’s easy, and it feels fancy!

Serving Suggestions for Your Peach Burrata Salad

So, you’ve nailed the assembly and your stunning Peach Burrata Salad is ready. What do you serve alongside it? Because this salad is so light, fresh, and elegant, you want to pair it with dishes that won’t overpower those delicate peach and cream flavors. For me, the absolute winner is something slightly smoky or savory.

If you are making a full meal out of this, a simple grilled chicken breast seasoned only with salt, pepper, and maybe a little lemon zest works perfectly. It adds protein without competing with the sweetness. Or, if you’re keeping it vegetarian, grab a loaf of really good, crusty baguette. You need something sturdy to soak up every last drop of that sweet dressing and that amazing creamy burrata runoff!

And of course, you need a drink! This salad begs for something bright and refreshing. Forget heavy reds; go for a crisp, chilled white wine like a Pinot Grigio or Sauvignon Blanc. If you are leaning toward the non-alcoholic route, this salad pairs beautifully with something minty and bright. You should check out my recipe for a Refreshing Mojito Cocktail with Fresh Mint and Lime—it cleanses the palate perfectly between bites of rich cheese and sweet fruit!

Storage and Make-Ahead Guidance for Peach Burrata Salad

Look, I wish I could tell you this Peach Burrata Salad lasts for days in the fridge, but that would be a lie, and I never lie about food! This salad is happiest when it’s built and eaten within about fifteen minutes. Because the burrata is so soft and the greens are so light, sitting around waiting just ruins the texture. The vegetables start to get soggy and the cheese melts into the dressing way too fast.

But don’t let that stop you from prepping when you have a moment! You can absolutely get ahead of the game. Mix up that zesty vinaigrette the day before; just give it a good whisk again before you use it. You can also slice your peaches ahead of time, but keep them in a container in the fridge with just a tiny squeeze of lemon juice so they don’t oxidize and turn brown too quickly.

The golden rule for maximum freshness and that perfect, dreamy mouthfeel in your Peach Burrata Salad? Assemble everything—the greens, the peaches, the cheese—right before you walk to the table. It takes two minutes, and trust me, that perfectly crisp green next to the cold, creamy center of the burrata is worth the tiny wait!

Frequently Asked Questions About Peach Burrata Salad

I totally get it! When you’re working with such perfect, simple ingredients, you need to make sure you’re doing them justice. People always have questions about timing and substitutions, especially when dealing with delicate cheese like burrata. Here are the things I get asked most often about making this salad shine!

Can I make the Peach Burrata Salad ahead of time?

Here’s the truth: no, you really can’t make the whole thing ahead. The magic of this Peach Burrata Salad is the contrast in textures—the cold, slightly firm cheese against the room-temperature, juicy peach, all resting on crisp greens. If you assemble it even an hour too early, the greens wilt, and the burrata gets mushy. That said, you can totally prep the components! Whisk up your dressing—it holds up perfectly in the fridge for days. You can also slice the peaches, but place them in a sealed container right away so they don’t brown.

What is the best type of peach to use for this Peach Burrata Salad?

If you can find freestone peaches, grab those! Freestone means the pit slips right out, making slicing much cleaner and faster. But honestly, what matters most is ripeness over variety. You want a peach that gives just a little when you gently squeeze it—it should smell sweet and sugary. If the peach is still hard, it will taste mealy against that soft cheese. Never compromise on peach ripeness for this recipe!

If you decide to try a different fruit like mango, you can check out my thoughts on making a killer Peach Mango Smoothie, though that’s a whole different vibe!

What cheese works as a substitute for burrata in this salad?

If the store is fresh out of burrata—which drives me crazy!—you have a couple of good fallback options. My go-to substitution is fresh mozzarella balls, the kind packed in water, torn up nicely. It won’t have that luscious, creamy interior like the burrata, but it provides that lovely dairy richness.

If you need something with a bit more zing, go for creamy goat cheese (chèvre). You just crumble that right over the top instead of tearing the burrata. It gives the Peach Burrata Salad a slightly tangier profile, which works beautifully with the honey in the vinaigrette. It’s a different salad, but still delicious!

Estimated Nutritional Snapshot for Peach Burrata Salad

Now, I’ll be the first to admit that I don’t usually count calories when I’m standing over something this fresh and simple. When you’re dealing with fresh fruit and creamy cheese, the numbers can really shift depending on how much dressing you drizzle on! But since people always ask, I did run the standard numbers based on the ingredients listed, assuming two servings.

Please remember these are just estimates, folks. If you heavily coat this beauty in olive oil, your fat count is going up! This snapshot reflects a reasonable assembly of our beautiful Peach Burrata Salad, using standard quantities for the fruit and cheese.

Calories: Around 350 per serving. It’s richer than you think because that burrata is decadent, but that’s what makes it amazing!
Fat: Roughly 28 grams—most of that healthy fat is coming from that lovely olive oil and the rich cheese.
Carbohydrates: About 18 grams, mostly natural sugars from the ripe peaches and the honey in the dressing.
Protein: You get a solid 12 grams coming right out of the burrata—a nice little bonus!

It’s fresh, it’s light, but it’s definitely satisfying enough to count as a real meal. Enjoy it; don’t worry too much about the numbers when the peaches taste this good!

Share Your Summer Peach Burrata Salad Creations

Seriously, now it’s your turn! I absolutely love hearing from you folks about how you put your own spin on my favorite recipes. Did you manage to snag those gorgeous, perfect freestone peaches? Did you decide to go with the arugula or stick to the mixed greens? I want to know every detail!

Please, please, please leave a quick rating for this amazing Peach Burrata Salad down below—it really helps other cooks decide if they should try making it next. And if you snapped a beautiful picture of your platter, tag me on social media! Seeing those vibrant peaches and that torn, creamy burrata makes my day.

If you need another easy, elegant recipe to serve alongside it, maybe try mixing up a fun drink? My recipe for an Easy Summer Peach Cocktail is the perfect companion to this salad. Let’s keep the summer vibes rolling!

Peach Burrata Salad

Author: cocktailmixguide.com
Total Time: 10 min
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple salad featuring fresh peaches, creamy burrata cheese, and a light vinaigrette.

Ingredients

Scale

2 ripe peaches, sliced
8 oz burrata cheese
4 cups mixed greens
1/4 cup fresh basil leaves, torn
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Pinch of salt
Pinch of black pepper

Instructions

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
Arrange the mixed greens on a serving platter.
Place the peach slices evenly over the greens.
Tear the burrata cheese into pieces and distribute it over the peaches and greens.
Drizzle the prepared dressing over the salad.
Garnish with torn basil leaves before serving.

Notes

Use fresh, in-season peaches for the best flavor.
You can substitute arugula for mixed greens if desired.

Prep Time: 10 min
Cook Time: 0 min
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15
Sodium: 250
Fat: 28
Saturated Fat: 14
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 18
Fiber: 2
Protein: 12
Cholesterol: 70

Keywords: peach, burrata, salad, fresh, light, summer