The first time I tried peach burrata salad is still fresh in my mind. The peaches on my counter were practically begging to be used on this muggy July afternoon. I added a few ingredients to a bowl in the hopes that it would taste good, but when I took my first bite? Despite the fact that nobody else was home, I actually exclaimed, Oh wow. At that point, I realized this salad was unique.

One of those dishes that tastes and looks fancy but somehow takes less time than remembering where you put your car keys is peach burrata salad. If the dressing is done correctly, it’s creamy, sweet, fresh, and slightly tangy. Additionally, I always get a little emotional when I know it’s “peach season kickoff” because peaches only reach their peak ripeness for a few months each year. I start by pulling out this salad.

Jump to Recipe Print Recipe

What Is Peach Burrata Salad?

In a bowl, peach burrata salad is essentially summer. Fundamentally, it’s a straightforward combination of soft burrata cheese, ripe peaches, and a leafy green like baby spring mix or arugula. After adding a sprinkle of herbs and drizzling on a bright vinaigrette or balsamic glaze, the finished product feels much fancier than the effort you put into it.

The contrast, however, is where the true magic lies. The peaches give you sweetness, the burrata gives you creaminess, and the greens give you peppery freshness. You almost forget it’s a “salad” when those textures come together. I’ve had friends who detest salad so much that they keep coming back for more.

I actually messed this recipe up the first time I made it. I used underripe peaches because I was impatient. And let me tell you, nothing ruins the vibe faster than biting into a peach that crunches like an apple. I learned quickly: ripe peaches make or break this dish. I’ve been that person in the produce aisle who sniffs peaches like I’m picking out wine ever since.

People adore this recipe because it’s quick, no-cook, and visually appealing enough to pass for a café dish. This salad simply works whether you’re preparing dinner for yourself, bringing a dish to a barbecue, or attempting to impress someone with little effort (no judgment, we’ve all been there).

Ingredients You’ll Need

Fresh Ingredients

• Ripe peaches
• Burrata cheese
• Arugula, spring mix, or basil
• Fresh mint (optional but amazing)

Dressing Ingredients

• Olive oil
• Lemon juice or white balsamic
• Honey or balsamic glaze
• Salt + black pepper

Optional Add-Ons

• Prosciutto
• Cherry tomatoes
• Almonds, walnuts, or pistachios
• Chili flakes or hot honey

Let me just say this: burrata is non-negotiable if you want that ultra-creamy experience. Mozzarella works in a pinch, sure, but it doesn’t give the same little creamy explosion in the center that burrata does. When I taught my niece how to make this salad, she poked the burrata and said, “It looks like a fancy egg.” She’s not wrong.

And peaches, get the good ones. I’m serious. A peach that melts into your cutting board is the golden standard.

How to Make Peach Burrata Salad (Step-by-Step)

1. Slice the peaches.
2. Prep your greens and herbs.
3. Whisk the dressing.
4. Assemble the salad base.
5. Add the burrata on top.
6. Finish with glaze, nuts, or prosciutto.

I start by slicing my peaches thin, not because it’s required, but because they drape across the greens in this really dramatic way that makes the salad look like it belongs in a cookbook. Arugula is my go-to base because it has that little peppery bite that balances all the sweetness. But if you prefer something milder, spring mix works great too.

The dressing might be the easiest thing you make all week: olive oil, lemon, honey, salt, pepper. Sometimes I shake it in a jar if I’m feeling fancy. Sometimes I just whisk it with a fork because I’m already starving.

When you’re assembling, don’t overthink it. Greens down first. Peaches next. Herbs sprinkled like confetti. Then gently tear open the burrata and let it sit right on top like the star it is. A drizzle of balsamic glaze makes everything look intentional. Add nuts if you like crunch, prosciutto if you like saltiness, or nothing extra if you want to keep things simple.

Print Recipe

Peach Burrata Salad

A fresh and easy summer salad made with ripe peaches, creamy burrata, and a simple lemon honey dressing. This salad takes only 10 minutes to prepare and delivers a perfect mix of sweet, creamy, and tangy flavors. Ideal for warm days, light lunches, and summer gatherings.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: American

Keyword: Peach Burrata Salad

Servings: 2 Servings

Calories: 350kcal

Ingredients

• 2 ripe peaches sliced
• 1 burrata ball
• 2 cups arugula or spring mix
• Fresh basil or mint
• 2 tbsp olive oil
• 1 tbsp lemon juice or white balsamic
• 1 tsp honey
• Salt + pepper
• Optional: prosciutto cherry tomatoes, nuts, balsamic glaze

Instructions

• Slice peaches into wedges.
• Prep greens and herbs.
• Whisk olive oil, lemon juice, honey, salt, and pepper.
• Add greens to a plate and top with peaches.
• Place burrata in the center and gently tear open.
• Drizzle dressing and finish with nuts, prosciutto, or glaze.

Notes

• Choose peaches that smell sweet and give slightly when pressed near the stem. Hard peaches will not soften once sliced.
• If you cannot find burrata, soft mozzarella or ricotta is the closest alternative, but flavor and texture will be slightly different.
• Add toasted nuts for crunch. Pistachios work especially well with peaches.

Tips for Choosing the Best Ingredients

How to Pick Ripe Peaches

Here’s the thing: a perfect peach smells like a peach. If you pick one up and it doesn’t smell like anything, it’s not ready. I lightly press near the stem—if it gives just a little, it’s ripe. If it’s mushy, it’ll fall apart in the salad. If it’s hard, leave it on the counter a day or two.

Choosing Good Burrata

Sometimes grocery-store burrata can be hit or miss. I always check the expiration date because fresher burrata has a sweeter, milder flavor. And don’t skip the liquid inside the container—that’s what keeps it tender.

Best Greens

Arugula feels fancy. Spring mix feels safe. Basil feels bold. Honestly, you can’t go wrong, but I always lean toward greens that bring their own personality.

Easy Variations & Add-Ons

This is where you get to have fun. I’ve experimented so many times with this recipe that I’m basically the Peach Burrata Weirdo in my friend group.

• Grilled peaches if you want an extra caramelized punch.
• Cherry tomatoes for a burst of tangy juiciness.
• Hot honey or chili flakes if you like a little heat.
• Prosciutto if you want something salty to balance the sweetness.
• Nuts for crunch and richness—pistachios win, but almonds are great.

One time I made a version with jalapeños because I thought I was being creative. It was… intense. But the people at the potluck still ate it, so maybe it worked?

Serving Suggestions

This salad is great on its own, but it also plays well with others. I love serving it with grilled chicken, shrimp skewers, or even just warm toasted bread. And if you’re the wine-drinking type, a chilled rosé is practically required.

For a barbecue, I double the recipe because people tend to take way bigger servings than they admit. For a simple weeknight dinner, I keep it small and toss everything lightly so the peaches stay intact.

Peach Burrata Salad FAQ

Final Thoughts

This Peach Burrata Salad has become one of my favorite warm weather recipes because it proves that simple ingredients can feel special when they are done right. Every time I make it, I remember how good fresh peaches and creamy burrata taste together, especially on those long summer evenings when you want something light and satisfying.

If you are looking for more ideas to keep your salad game strong, check out my full collection of creative salads.

Try a few, mix things up, and make the flavors your own. And if you test a fun variation of this recipe, I would love to hear about it.