Easy Peach Burrata Salad for Summer
Peach Burrata Salad is a colorful summer dish made with ripe peaches, creamy burrata, arugula, tomatoes, basil, lemon, olive oil, and balsamic glaze. It offers a fresh balance of sweet, tangy, peppery, and creamy flavors in about 15 minutes.
Equipment
- Cutting board
- Sharp knife
- Medium Mixing Bowl
- Large serving platter
- Measuring spoons
- Salad servers
Ingredients
- 4 medium ripe peaches pitted and sliced
- 8 ounces burrata drained
- 3 cups baby arugula
- 1 cup cherry tomatoes halved
- ½ cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil divided
- 1½ tablespoons balsamic glaze
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine salt divided
- ⅛ teaspoon black pepper or to taste
Optional
- ¼ cup toasted sliced almonds or chopped walnuts
- 1 cup sliced cucumber
- 2 tablespoons thinly sliced red onion
Instructions
- Rinse the peaches, tomatoes, arugula, and basil. Dry everything thoroughly.
- Pit the peaches and cut them into ½-inch wedges.
- Toss the peaches and tomatoes gently with lemon juice, 1 tablespoon olive oil, half the salt, and a pinch of black pepper.
- Spread the arugula loosely across a large serving platter.
- Arrange the seasoned peaches and tomatoes over the greens.
- Drain the burrata and place it in the center, leaving it whole or tearing it into large sections.
- Add the basil. Drizzle with the remaining olive oil and balsamic glaze.
- Season with the remaining salt and pepper, then serve promptly.
Notes
For the best texture, dry the produce thoroughly and assemble the salad shortly before serving. Keep the burrata refrigerated until you are ready to add it.