Peach Burrata Salad

Summer may be on the way out, but I think we can still eke out a little more time, with great warm-weather recipes like this one!

I’ve been on a big burrata kick lately (as has much of the world), and having it in a salad with sweet peaches and tangy balsamic glaze… well that’s just a match made in heaven.

Salads are a great because they’re so customize-able, and generally easy to prep ahead of time!

We like to have this salad alongside some crusty bread (with this bread dip), or as a hearty side alongside some grilled chicken.

What do I need to make this recipe?

• Arugula – you can use any lettuce that you like, but I really love using arugula. It’s pepperiness compliments the sweetness of the fruits.
• Peaches – peaches are my preferred fruit, but nectarines are a good substitute.
• Tomatoes – I love using cherry tomatoes, especially the heirloom ones that come in different colors.
• Cherries – sweet cherries like Rainier or Bing are my preferred variety.
• Red onion – you could use a white or sweet onion, but I feel the flavor of the red onion works best with the other salad ingredients.
• Burrata cheese – the creaminess of burrata works SO well in this salad, but if you can’t find it, the tiny balls of fresh mozzarella will also work.
• Basil – dried basil doesn’t have the best flavor, so you really do need fresh basil leaves.
• Olive oil – since the oil won’t be cooked, extra virgin olive oil is the best choice.
• Balsamic glaze – you can buy a bottle of glaze, or you can make your own.
• Walnuts – these are toasted to bring out their flavor and crunch.

How to make peach burrata salad?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add ingredients to bowl or platter. Just the lettuce, peaches, tomatoes, cherries, and onions.
2. Dress the salad. Add the burrata, then drizzle everything with the olive oil and balsamic glaze. Sprinkle with basil and walnuts and serve.

Variations of this recipe

• Mozzarella – if you can’t find burrata, or would prefer not to use it, you can use fresh mozzarella cheese. I would recommend the “pearls”, which are small, bite-sized balls of mozzarella.
• Lettuce – you’re free to use any lettuce you’d like, arugula, spring mix, romaine, spinach, etc.
• Produce – summer is perfect for having great, ripe produce, so please feel free to add some of your favorites!
• Balsamic glaze – to save time, I typically buy a bottle of balsamic glaze from the grocery store, but you can certainly make your own if you’d like. In a skillet, add about a cup of balsamic vinegar and cook it over a medium-low heat. The exact time will vary, but you want the vinegar to reduce down and turn into a syrupy consistency. Leftover glaze can be refrigerated and kept for about a month.
• Nuts – I love the buttery crunch of the toasted walnuts, but you can certainly use your favorite nut, such as almonds or pecans. You could also do toasted pumpkin seeds.

Making burrata salad ahead of time

For a salad like this one, I don’t recommend making it ahead of time. However you can certainly prep ahead, which significantly cuts down on the time to make this salad.

• Peaches – these can be pitted, then sliced into wedges and stored in the refrigerator.
• Tomatoes – these can be sliced in half, and kept refrigerated.
• Cherries – these can be pitted, then stored in the refrigerator.
• Onions – these can be sliced ahead of time and kept refrigerated.

Storage

As mentioned above, this salad is definitely one that tastes best fresh, but any leftovers should be refrigerated (in an airtight container), and enjoyed within 1-2 days.