Peach Burrata Salad
Ingredients
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- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp honey
- 3/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 4 cups arugula
- 4 peaches peaches – pitted and sliced
- 8 ounces burrata – torn (~2 n/a burratas)
- 1/3 cup pistachios – toasted and roughly chopped
- 1/2 cup basil leaves – torn
Instructions
1. Whisk extra-virgin olive oil, white balsamic vinegar, honey, kosher salt, and black pepper in a small bowl until emulsified.
2. Place arugula in a large bowl, drizzle with 2 tablespoons of the dressing, and toss to lightly coat. Spread on a serving platter.
3. In the same bowl, gently toss the sliced peaches with 1 tablespoon of the dressing. Arrange the peaches over the arugula.
4. Tear the burrata over the salad and drizzle with the remaining dressing.
5. Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant, 3–4 minutes; transfer to a board and roughly chop. Tear the basil leaves. Scatter the pistachios and basil over the salad and serve immediately.
Peach Burrata Salad pairs the lush creaminess of burrata with juicy, peak-season peaches, peppery greens, and a bright, lightly sweet vinaigrette. The contrast of soft cheese, tender fruit, and crisp greens is lifted by herbal basil and a nutty crunch, making it a vibrant, refreshing dish. It works as a starter, a light lunch, or a shareable platter alongside grilled foods.
Though burrata hails from Puglia in southern Italy, fruit-and-cheese salads are a broader Mediterranean habit that modern cooks have adapted with seasonal produce. In recent years, chefs and home cooks have embraced peaches as a fragrant, high-summer partner to burrata, often borrowing the basil-and-balsamic cues of a Caprese. The result is a contemporary Italo-inspired salad that highlights simple ingredients at their freshest.