Hello, ultimate summer salad. Peak-season peaches, burrata, and a homemade peach vinaigrette come together for a low-prep, barely-need-a-cutting-board, max 15-minute salad that is exactly what mid-summer you needs. This salad is truly swoon-worthy thanks to our co-stars peaches and burrata and an excellent supporting cast including a combo of arugula and spinach, toasted pine nuts, and the perfect garnish of flaky sea salt and basil. It’s perfect for an appetizer on pizza night, to bring to your neighborhood potluck, or when you just want a salad that actually tastes good.
What is burrata?
Burrata is an Italian cheese with an outer casing of semi-firm fresh mozzarella filled with mozzarella shavings (called “stracciatella”, like the ice cream but with cheese instead of chocolate) and cream. If you’re thinking that sounds like a delicious cheese pouch to hold more cheese, you’re not wrong. Burrata is decadent and fresh and light and luxurious all at once. We love to use it on a charcuterie board, on top of pizza, or even drizzled with EVOO and scooped up with top-quality crackers for a fancy snack.
To help keep burrata fresh, it often comes packaged in salted water–be sure to remove it from the liquid and gently pat it dry before using it. Since burrata is so delicate, no need to cube or cut it. Simply get in there and break it apart with your fingers to create delectable, creamy shreds to settle alongside those peak-season peaches. The creamy insides of the burrata mingle with the peach vinaigrette to enrobe the greens in a delightful dressing. It might just be magic.
How to Make Peach Burrata Salad
You’ll barely need a cutting board and a skillet for five minutes, so maybe it’s more like “how to throw together this delicious summery bowl of goodness”. Either way, let’s do it.
- Make the vinaigrette. No blender required here, truly just whisk together the oil, jam, vinegar, salt, and pepper. The thicker consistency of the jam helps emulsify the dressing without needing to bust out the blender.
- Toast the pine nuts. In a dry skillet, over medium, toast those nuts. Give them a fancy chef toss/ flick of the wrist quite often to keep them from burning.
- Prep the peaches and burrata. Thinly slice the peaches (skin on or off, totally a personal preference thing) and gently tear the burrata into orange slice-sized creamy shreds. Zero judgment if you lick your fingers afterward.
- Assemble. Layer the greens in a large bowl, nestle in peach slices in groups of 4-5 paired with a dob of burrata, top with pine nuts and a drizzle of the vinaigrette. Apply a few big pinches of flaky salt. And we don’t need to tell you to “Enjoy!” – it’s a given with this one.
What to Serve with Peach Burrata Salad
Since this salad screams summer, it naturally pairs perfectly with all our other summer favorites: grilled chicken or rack of lamb, Mexican street corn, and this mango pie that is the essence of sweetly refreshing. And, because we also don’t love turning on our oven for extended periods of time in August, this perfect summer meal is nearly no-bake (the Biscoff pie crust gets a brief stint in the oven for 10 minutes so hardly counts).
More Craveable Salads
- Nomad East Wedge Salad
- Mexican Street Corn Pasta Salad
- Blueberry Pecan Salad with Maple Balsamic
- Grilled Peach Salad
Peach Burrata Salad
- ⅓ cup extra virgin olive oil (plus more if needed)
- 2 Tablespoons peach or apricot jam
- 2 Tablespoons champagne vinegar or red wine vinegar
- fresh cracked pepper and kosher salt
Salad & Toppings
- ¼ cup pine nuts
- 5 oz spinach
- 5 oz arugula
- 4 large peaches, sliced
- 8 oz burrata, liquid drained
- Flaky salt
- ½ cup Basil (loosely packed)
- In a small bowl whisk together the extra virgin olive oil, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it's too thick, add additional extra virgin olive oil, one tablespoon at a time, until desired consistency is achieved. Set aside.
- Warm a small skillet or nonstick pan over medium heat and add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.
- Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in clusters of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (you may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.
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