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Peach Burrata Salad

Peach Burrata Salad Recipe

This peach burrata salad recipe is fresh, creamy, and perfect for summer gatherings. Enjoy a delightful blend of flavors you’ll love.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American, Italian inspiration
Servings 4 Servings

Equipment

  • Grill pan or skillet

Ingredients
  

  • 3 –4 ripe peaches choose firm ones that aren’t overly soft
  • 8 oz burrata cheese usually 2 balls
  • 4 cups mixed greens I like a blend of arugula and baby spinach
  • 1/4 cup slivered almonds or walnuts, lightly toasted for extra flavor
  • 2 tbsp olive oil extra virgin for the best taste
  • 2 tbsp balsamic glaze store-bought or homemade
  • Fresh basil leaves a handful, torn or roughly chopped
  • Salt and freshly cracked black pepper to taste

Optional for grilling/caramelizing peaches:

  • 1 tbsp unsalted butter
  • 1 –2 tsp brown sugar for caramelized peaches

Instructions
 

Step 1: Prep the peaches

  • Start by washing and slicing the peaches. I like to cut them into thick wedges, about six slices per peach. If you’re grilling or caramelizing the peaches, heat a grill pan or skillet over medium heat.
  • For grilling, lightly brush the peach slices with olive oil before placing them on the grill. Cook each side for about 1–2 minutes until you see those gorgeous grill marks.
  • If you’re caramelizing, melt 1 tablespoon of butter in a skillet, then sprinkle the peach slices with brown sugar. Cook for 2–3 minutes until they’re golden and slightly sticky. Set the peaches aside to cool slightly.

Step 2: Assemble the greens

  • Spread the mixed greens evenly across a large serving platter or salad bowl. This will act as the base for your salad.

Step 3: Add the burrata and peaches

  • Carefully place the burrata cheese on top of the greens. Tear it open gently with your hands or a knife so the creamy center is visible—it’s the star of the show! Arrange the grilled or fresh peach slices around the burrata.

Step 4: Top with crunch and flavor

  • Sprinkle the toasted almonds (or walnuts) over the salad for some crunch. Add the fresh basil leaves for a fragrant, herby touch.

Step 5: Drizzle and season

  • Drizzle the olive oil and balsamic glaze over the entire salad. Finish with a pinch of salt and freshly cracked black pepper to bring out all the flavors.

Step 6: Serve and enjoy

  • Serve the salad immediately while the peaches are still slightly warm (if grilled). Pair it with some crusty bread or as a side dish to grilled chicken or fish. It’s pure summer on a plate!