This salad is the epitome of summer. Sweet and juicy peaches, cherries, and tomatoes combined with the subtle rich creaminess of burrata cheese. Add in fresh basil, oregano, and a balsamic vinaigrette and you’ve created a symphony for the palate.
First off, I need to come clean. I made this salad, and I used nectarines instead of peaches. I find nectarines and peaches to be pretty interchangeable in recipes and sometimes the lack of the fuzzy skin is not a bad thing. Also, I find that nectarines seem to be more available (especially in the off season) in my neck of the woods than peaches. But I am not poo pooing peaches, I love a good peach too! So feel free to use what’s fresh and available to you.
Speaking of what’s fresh and available, I also used fresh local cherries, but sometimes cherries can be hard to find. I think this salad would also be great with berries if you can’t find cherries, again use what you have on hand or what looks fresh at your grocers. I do love this salad for it’s adaptability.
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil (or just olive oil if you don’t have)
- 2 tablespoons balsamic vinegar
- 1 tablespoon shallot, finely minced
- 1/2 tablespoon honey
- 1 clove garlic, finely minced
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- salt and pepper to taste
Salad
- 2 cups Arugula (or salad leaves of your choice)
- 1/2 cup fresh basil, torn into bite sized pieces
- 3 tablespoons fresh oregano
- 2 cups cherry tomatoes, halved
- 2-3 Peaches (or nectarines)
- 1 cup cherries, pitted (or berries)
- 8 oz burrata cheese, room temperature
- Sprinkling of pumpkin seeds (pepitas) or nuts – for an added crunch
How to Make a Peach Burrata Salad
- Place all ingredients for the vinaigrette into a jar with a lid or a small bowl. Thoroughly mix the vinaigrette and taste test to see if you want to add more honey or vinegar. Set aside
- On a large platter mix arugula with torn basil and half the fresh oregano
- Scatter peaches, tomatoes, and cherries over the arugula mix
- Tear burrata into chunks making sure the more solid outside mozzarella is with every chunk if you can. Place the burrata chunks around the salad
- Drizzle with the vinaigrette
- Sprinkle the rest of the fresh oregano and the pumpkin seeds all over
- Serve and enjoy the bounty of summer!
What to Serve with Peach Burrata Salad
Peach burrata salad pairs well with a variety of dishes, making it a versatile choice for summer dining. Serve it alongside grilled chicken like my Garlic Parmesan Skewers, and crusty artisan bread for a light yet satisfying meal. It also complements seafood dishes like my Air fryer shrimp or Hot Honey Salmon, and makes a refreshing starter for a summer pasta night. For a picnic or casual gathering, pair it with sparkling water, chilled rosé, or a limoncello spritz cocktail to highlight the sweet, creamy, and herbaceous flavors of the salad.
Notes
- As mentioned earlier, the ingredients in this salad are versatile and substitutions can be made if you desire. The arugula greens can be replaced with any salad greens you like. The peaches can be subbed with nectarines, the cherries with berries, the pumpkin seeds with other seeds or nuts. The burrata would be a hard one to substitute, but a fresh mozzarella could work, and even ricotta cheese might be nice.
FAQs
- How long can I store a peach burrata salad? Once you dress the salad with the vinaigrette it is best to eat it right away. The greens will begin to wilt over time. Having said that, I have put it in an airtight container into the fridge and ate it the next day. I wouldn’t serve it to guests, but it was ok.
- Do I need to let the burrata cheese warm up to room temperature? It is not totally necessary, but at room temperature the stracciatella inside is the perfect consistency for oozing. If you want your cheese more solid, then a cooler temperature is fine.
Peach Burrata Salad
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon shallot finely minced
- 1/2 tablespoon honey
- 1 clove garlice finely minced
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- salt and pepper to taste
Salad
- 2 cup arugula
- 1/2 cup fresh basil torn into bite sized pieces
- 3 tablespoons fresh oregano
- 2 cups cherry tomatoes halved
- 2-3 peaches cut into wedges
- 1 cup cherries pitted and halved
- 8 oz burrata cheese room temperature and cut/torn into chunks
- pumpkin seeds for garnishing
Instructions
- Place all ingredients for the vinaigrette into a jar with a lid or a small bowl. Thoroughly mix the vinaigrette and taste test to see if you want to add more honey or vinegar. Set aside
- On a large platter mix arugula with torn basil and half the fresh oregano
- Scatter peaches, tomatoes, and cherries over the arugula mix
- Tear burrata into chunks making sure the more solid outside mozzarella is with every chunk if you can. Place the burrata chunks around the salad
- Drizzle with the vinaigrette
- Sprinkle the rest of the fresh oregano and the pumpkin seeds all over
- Serve and enjoy the bounty of summer!
Notes
- As mentioned earlier, the ingredients in this salad are versatile and substitutions can be made if you desire. The arugula greens can be replaced with any salad greens you like. The peaches can be subbed with nectarines, the cherries with berries, the pumpkin seeds with other seeds or nuts. The burrata would be a hard one to substitute, but a fresh mozzarella could work, and even ricotta cheese might be nice.
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