Perfect Peach Burrata Salad

Fresh, vibrant, and bursting with summer flavours, this Peach Burrata Salad is the perfect balance of flavours and textures. Juicy caramelized peaches pair beautifully with creamy burrata, crisp bacon, fresh blueberries, and peppery arugula, all finished with a luscious honey balsamic dressing. Share it as a side salad or add your favourite protein to make it a dinner salad.

Fresh Italian Burrata, or Burrata di bufala is having a moment. From warm summer Tomato Burrata Pasta to a classic Italian Tomato Burrata Salad, you’ll find this fresh and creamy cheese ball in restaurants and in dinner tables everywhere.

Perfect Peach Burrata Salad

Dinner salad recipes are a simple way to solve the summer dinner dilemma. They’re fresh, tasty, and are a great way to use up fridge leftovers or garden abundance. Start with greens of some sort, then add a fruit or two.

Toasted nuts or seeds add a textural crunch while cheese adds creaminess. Bulk it up with your favourite protein and don’t forget the drizzle the dressing!

Sweet, savoury, creamy, and crunchy. Those four words describe this Peach Burrata Salad to perfection. I’ve lost count of the times we’ve enjoyed this salad on a warm summer evening. It hits all the right flavor notes and is substantial enough to be a meal on its own.

Of course, you can always adapt this salad recipe to your tastes or what’s in season at the time. Try adding strawberries or nectarines instead of peaches, or even tomatoes. Instead of sliced almonds, try walnuts, sunflower seeds, or pumpkin seeds.

And, if you can’t find a ball of burrata, use fresh bocconcini (fresh mozzarella balls) or a creamy cheese like gouda or Havarti. PS it isn’t necessary to grill the peaches; you can use them fresh if you prefer.

What is Burrata?

Simply put, burrata is a squishy blob of not one, but TWO fresh Italian cheeses. True Italian burrata from the Puglia region of southern Italy is made with cow or buffalo milk (Burrata di bufala) milk, rennet, and cream.

The outer layer consists of fresh mozzarella which has a unique stretchy quality that pizza lovers adore. This same characteristic allows it to be stretched into the shape of a pouch which is filled with scraps of stretchy leftover mozzarella curd and thick buffalo cream, or Stracciatella.

Ingredients for Grilled Peach Burrata Salad

For this summer salad recipe, you’ll need a grill or grill pan (if you choose to grill the peaches), a sharp knife, a cutting board, measuring cups and spoons and a small saucepan.

• Balsamic Vinegar
• Honey
• Salt
• Black Pepper
• Olive Oil
• Peaches
• Baby Arugula
• Blueberries
• Bacon
• Burrata Cheese
• Almonds

The dressing is a simple balsamic vinegar mixed with honey then seasoned with salt and freshly ground black pepper. When it comes to finishing a salad, always use your best olive oil. I often add torn fresh basil from my garden for some fresh herb notes.

Try to select ripe yet firm peaches, preferably of the free stone variety for easy slicing. The baby arugula adds a bit of peppery attitude, but not enough to through off the flavour balance. You could substitute baby gem or romaine lettuce in its place.

Bacon is delicious in this salad but feel free to experiment with pancetta, prosciutto, sliced chicken or even grilled shrimp.

How to Make Peach Burrata Salad

The best way to combine the honey and balsamic vinegar is to heat it up. You can do this in a small saucepan so it can reduce and thicken slightly. Make the dressing first so it has time to cool to room temperature before you drizzle it over the salad.

To make the dressing, add balsamic vinegar and honey to a small saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 10–20 minutes, or until slightly thickened. Remove from the heat and let cool.

Grill the Peaches

This step is optional, but I highly recommend the effort, especially during summer peach season. Grilling adds a whole new flavour dimension to fresh fruit.

To grill the peaches, heat a grill pan or barbecue over medium heat and lightly coat it with olive oil. Place peach slices on the grill pan and season with salt and freshly ground black pepper.

Grill peaches for 3–4 minutes until grill marks appear, then flip and season the other side. Continue grilling for another 3–4 minutes then remove from heat.

To assemble the salad, arrange the arugula evenly on a serving plate and top with the grilled peaches. Scatter the blueberries and cooked bacon over the salad and place the burrata in the center of the platter.

Before serving, sprinkle with sliced almonds and drizzle the balsamic dressing over the salad. Serve immediately and enjoy!

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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