Peach Burrata Salad with Berries
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This irresistible Peach Burrata Salad features the perfect blend of fresh arugula, sweet peaches, creamy burrata cheese, juicy berries, salty pancetta, and crunchy pistachios mixed with a simple blueberry vinaigrette.
Don’t let peach season go by without trying these delicious peach recipes too! Grilled Peach and Shrimp Kabobs, Grilled Peaches and Arugula Pizza, and a Peach Moscato Slushie.
What could be more delectable than a sweet and savory summer salad topped with plenty of sweet summer fruits, that is simple to make, and looks kinda fancy?
What you’ll need
Salad
- Arugula or your choice of leafy greens, such as spring mix
- Fresh peaches – yellow peaches or white peaches are equally delicious
- Fresh burrata cheese – substitute fresh mozzarella cheese if burrata is unavailable at your local grocery store
- Fresh berries – a combination of raspberries, blackberries, blueberries, or strawberries
- Cooked, chopped pancetta – substitute a good quality, thick-cut salty bacon if is pancetta is not available
- Chopped, roasted pistachios – substitute hazelnuts, pine nuts, or pecans
- Fresh chives to garnish
Blueberry Vinaigrette
- Blueberry preserves – homemade or store-bought. Thin with water if needed
- Extra virgin olive oil – or any neutral flavored oil
- Maple syrup or honey
- Balsamic vinegar
- Dry mustard
- Kosher salt
- Cayenne pepper – substitute black pepper
Be sure to check out the detailed printable recipe card below
What is burrata cheese?
Burrata is a luxurious and creamy fresh Italian cheese known for its rich, indulgent texture and delicate flavor. It comes from the southern Italian region of Apulia (Puglia), where it has been made for centuries.
Burrata starts with an outer shell made of fresh mozzarella cheese, but instead of being solid like traditional mozzarella, burrata is filled with a creamy filling made of cream (panna) and torn or shredded mozzarella curds.
It has a mild and milky flavor profile, with a subtle tanginess from the mozzarella curds that pairs perfectly with fresh fruits, vegetables, and cured meats.
Fresh burrata is best enjoyed at room temperature to fully appreciate its creamy consistency. I am seriously addicted to this cheese!! It is also featured on the Easy Italian Charcuterie Board.
How to make burrata salad with peaches and berries
Whisk all of the blueberry vinaigrette ingredients together in a small bowl.
In a large bowl, toss the arugula with half of the dressing.
Transfer salad mixture to a large platter or large shallow serving bowl. Hold the ball of burrata over the salad and break it into pieces that are scattered over the top of the salad.
Alternately, break the burrata apart and arrange in the center of the salad like I did.
Sprinkle berries over the arugula and arrange the peach slices around the burrata. Scatter the chopped pancetta, nuts, and chives over the salad and serve with remaining vinaigrette and crusty bread on the side.
This peach burrata salad recipe is perfect as a main course, or served as a side dish with your favorite meal during the hot summer months.
FAQs
Nectarines, apricots, mango, or pears would make a nice substitution.
Yes. Thaw the frozen peaches in the refrigerator overnight, or on the counter when short on time. Once thawed, pat the peach slices dry with paper towels to remove any excess moisture.
No, this salad is best served fresh. Prepare all of the ingredients and store them in separate airtight containers in the refrigerator until ready to serve.
Leftover salad can be stored if needed, but consume within 12 hours before it gets too soggy.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page.
My favorite summer salads
- Couscous Salad with Peaches and Arugula
- California Spa Salad
- Grilled Caesar Salad
- Southwest Chicken Salad with Creamy Cilantro-Lime Dressing
- Classic Cobb Salad
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Peach Burrata Salad with Berries
Equipment
- Serving Platter
Ingredients
Blueberry Vinaigrette
- .25 cup blueberry preserves homemade or store-bought
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup or honey
- 2 tablespoons balsamic vinegar
- .25 teaspoon dry mustard
- .25 teaspoon kosher salt
- a dash ground cayenne pepper
- water to thin if needed
Barrata Salad
- 5 ounces arugula leaves
- 8 ounce container fresh burrata cheese, drained two 4-ounce balls in water
- 1 fresh peach cut into quarter-inch slices
- 2 cups mixed fresh berries raspberries, blackberries, blueberries, or strawberries
- 2 ounces cooked, chopped pancetta or thick-cut bacon
- .25 cup roughly chopped roasted pistachios or nuts of your choice
- fresh chives to garnish
- cracked black pepper ground over the top
Instructions
- Whisk all of the blueberry vinaigrette ingredients together in a small bowl.
- In a large bowl, toss the arugula with half of the dressing.
- Transfer salad mixture to a large platter or large shallow serving bowl. Hold the ball of burrata over the salad and break it into pieces that are scattered over the top of the salad. Alternately, break the burrata apart and arrange in the center of the salad like I did.
- Sprinkle berries over the arugula and arrange the peach slices around the burrata. Scatter the chopped pancetta, nuts, and chives over the salad and serve with remaining vinaigrette and crusty bread on the side.
Notes
- Nectarines, apricots, mango, or pears would make a nice substitution for the peaches.
- Thaw frozen peaches (if using) in the refrigerator overnight, or on the counter when short on time. Once thawed, pat the peach slices dry with paper towels to remove any excess moisture.
- This salad is best served fresh. To make ahead, prepare all of the ingredients and store them in separate airtight containers in the refrigerator until ready to serve.
- Leftover salad can be stored if needed, but consume within 12 hours before it gets too soggy.
