Why You’ll Love This Summer Peach Burrata Salad
This summer peach burrata salad is what I make all season long when I want something fresh, pretty, and barely any work. Juicy peaches, creamy burrata, peppery arugula, and salty prosciutto come together in about ten minutes, and it looks like something off a restaurant menu.
It hits every note in one bite: sweet from the peaches, creamy from the burrata, savory and salty from the prosciutto, peppery from the arugula, and a little tang from the balsamic glaze. A pinch of chili flakes adds the gentlest kick that ties it all together.
It is also so versatile. Serve it as a light lunch, a stunning appetizer, or a side at a summer dinner. There is no cooking involved, just slicing and arranging, which makes it perfect for warm days when you do not want to turn on the oven.
What You Need to Make Peach Burrata Salad
The full list with substitutions is in the ingredients section below, but here is the short version: ripe peaches, arugula, a ball of burrata, thinly sliced red onion, prosciutto, olive oil, balsamic glaze, and flaky sea salt, pepper, and chili flakes. That is it, and the quality of the ingredients is what makes it shine.
How to Make a Peach Burrata Salad
This comes together in minutes, and the only real trick is arranging it so it looks as good as it tastes.
Start by laying a bed of arugula on a large platter. Slice the peaches and scatter them over the greens. Thinly slice the red onion, I like to use a mandolin for paper-thin, even slices, and tuck the onion in around the peaches.
Tear the prosciutto into two or three pieces per slice and drape it throughout so every serving gets some. Place the whole ball of burrata in the center and tear it open so the creamy inside spills out. Drizzle the olive oil and balsamic glaze over everything, then finish with flaky sea salt, black pepper, and a pinch of chili flakes. Serve right away.
Why Peaches and Burrata Work So Well Together
This combination is a summer classic for a reason. Ripe peaches are sweet and a little floral, and burrata is rich, milky, and creamy, so the two play off each other like sweet and salty does. The arugula and red onion cut through all that richness with a peppery, sharp bite, and the prosciutto adds a savory, salty depth that makes it feel like a real meal.
The balsamic glaze is the finishing touch that brings it all together. Its sweet-tangy syrupiness echoes the peaches while adding contrast to the creamy cheese. Use ripe, in-season peaches here, since they are the star, and let the burrata sit at room temperature for a few minutes before serving so it is at its creamiest.
Tips for the Best Burrata Salad
- Use ripe peaches that give slightly when you press them, since they are the star of the dish.
- Let the burrata sit out for 10 to 15 minutes before serving so it is soft and creamy, not cold and firm.
- Slice the red onion paper-thin so it is a gentle accent, not overpowering. A mandolin makes this easy.
- If raw onion is too sharp for you, soak the slices in cold water for 10 minutes to mellow them.
- Dress and assemble right before serving so the arugula stays crisp and the burrata stays pretty.
How to Pick the Perfect Peaches
Since the peaches are the star here, ripe ones make all the difference. Look for peaches that smell sweet and fragrant at the stem and give just slightly when you press them gently, without being mushy. The background color should be golden or creamy rather than green, which is a sign they were picked too early.
If your peaches are a little firm, leave them on the counter for a day or two to ripen, and pop them in a paper bag to speed it up. Avoid the fridge until they are ripe, since cold halts the ripening and can make them mealy. White peaches are sweeter and more floral, while yellow peaches have a classic sweet-tart flavor, so use whichever you love best in this salad.
What to Serve With Peach Burrata Salad
This salad is lovely on its own as a light lunch, but it also plays well with others. Serve it with crusty bread to scoop up the burrata, alongside grilled chicken or steak for a full dinner, or as part of a summer spread with other appetizers. It is the kind of dish that disappears fast at a backyard gathering.
Make-Ahead and Storage
This peach burrata salad is best assembled and served fresh, since the arugula wilts and the peaches soften once everything is dressed. The good news is the prep is quick and easy to do ahead.
You can slice the peaches and onion and wash the arugula a few hours in advance, then keep everything separate in the fridge. When you are ready to eat, arrange the salad, add the burrata, drizzle, and season. I would not recommend storing leftovers once it is dressed, so make just what you plan to enjoy.
More Summer Burrata Recipes
If you love burrata as much as I do, you have to try my simple burrata and tomatoes and my orzo pasta salad with burrata. And for an easy appetizer that always wows, my simple caprese crostini is a summer staple.
FAQ
Can I make peach burrata salad ahead of time?
Prep the components ahead, slice the peaches and onion and wash the arugula, but assemble and dress it right before serving so the greens stay crisp and the burrata stays creamy.
What can I use instead of peaches?
Nectarines are a perfect swap, and figs or strawberries are also delicious. Use whatever ripe summer fruit looks best.
What does burrata taste like?
Burrata is a fresh Italian cheese with a mozzarella shell and a soft, creamy center of curds and cream. It is mild, milky, and rich, and it spills out beautifully when you tear it open.
How do I make the red onion less sharp?
Slice it paper-thin with a mandolin and soak the slices in cold water for about 10 minutes. This mellows the bite while keeping the crunch.
Is this salad vegetarian?
It can be. Simply leave out the prosciutto for a vegetarian version, and it is still creamy, sweet, and satisfying.
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