This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!
Why we love this recipe
Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.
As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.
Ingredient notes for peach burrata salad
Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):
- Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet).
- Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza.
- Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon.
- Olive oil: A drizzle of olive oil adds richness and flavor.
- Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction.
- Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component.
- Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.
Tips for ripening peaches
Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:
- Place the peaches in a paper bag.
- Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
- Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
To make candied pepitas
We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:
- Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl.
- Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
More recipes with burrata
There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!
Dietary notes
This peach burrata salad is vegetarian and gluten-free.
Frequently asked questions
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.
This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.
Peach Burrata Salad
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Prep Time: 10 minutes -
Cook Time: 0 minutes
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Total Time: 10 minutes
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Yield: 2 to 4 servings
Print RecipeIngredients
- 2 to 3 large ripe peaches
- 1 handful cherry tomatoes, sliced
- 1 to 2 balls burrata cheese (use 2 balls for 4 servings)
- 1 handful basil leaves
- Olive oil
- Balsamic vinegar or balsamic reduction
- Flaky sea salt (smoked, if desired)
- 1 handful pepitas, roasted or candied (optional; see Notes)
Instructions
- Slice the peaches. (Use up to 3 peaches for 4 servings; you can eye-ball the quantities based on the size of the fruit.)
- On a platter or separate plates, place the peach slices. Break the burrata into chunks with your hands and place it over the top (using 1 ball for 2 servings or 2 balls for 4 servings).
- Top with a few sliced cherry tomatoes, basil leaves, a drizzle of olive oil, a tiny drizzle of balsamic vinegar or balsamic reduction, and a sprinkle of flaky sea salt. If desired, top with roasted salted or candied pepitas.
Notes
Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.
Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
Category: Salad
Method: No Cook
Cuisine: Salad
Diet: Vegetarian
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