Easy Peach Burrata Salad with Arugula and Balsamic Glaze
The 10-minute summer salad that looks like restaurant food and disappears in five flat.
There is a category of summer dish that exists somewhere between salad and showpiece — the kind of thing you throw together in ten minutes that somehow ends up being the most photographed plate on the table. Peach burrata salad is the gold standard of that category. It looks like it came from a chef's tasting menu. It actually came from your produce drawer and a quick trip to the cheese counter.
I started making this the summer I discovered burrata at my grocery store and decided we were all eating it once a week from then on. It is one of those rare salads with five real ingredients where every single one is doing something important — the peaches bring sweet, the burrata brings creamy, the arugula brings peppery bite, the olive oil brings richness, and the balsamic glaze ties it all together with a sweet-tangy punch. No fillers, no shortcuts, no recipe-padding. Just five things that taste better together than they do apart.
This is the salad I bring to backyard dinners when I do not have time to think. It comes together while I am pouring a glass of wine. It looks elegant on a wood board or a white platter. And without fail, someone asks for the recipe before the night is over. That is my personal bar for a great summer salad, and this one clears it every single time.
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Servings: 4 Prep Time: 10 Minutes Cook Time: 0 (no cooking required)
Sweet ripe peaches, creamy burrata, peppery arugula, good olive oil, and a drizzle of balsamic glaze — the summer salad that looks like restaurant food and comes together in ten minutes flat.
INGREDIENTS
For the Salad:
2 to 3 ripe peaches, sliced into wedges (about 2 cups)
8 oz burrata cheese (1 large ball or 2 small balls)
3 cups fresh arugula, loosely packed
6 to 8 fresh basil leaves, torn (optional but highly recommended)
2 oz prosciutto, torn into pieces (optional, for a heartier salad)
For the Drizzle:
2 to 3 tablespoons good extra virgin olive oil
1 to 2 tablespoons balsamic glaze
Flaky sea salt (like Maldon)
Freshly cracked black pepper
STEPS:
Pick the right peaches. This recipe lives and dies by peach quality. Use peaches that smell like peaches at the grocery store — sweet, fragrant, slightly soft to the touch. Hard, pale peaches will ruin this salad faster than anything else. If your peaches are not quite ripe, leave them on the counter overnight in a paper bag and they will be ready by morning.
Slice the peaches. Cut each peach in half, twist to remove the pit, then slice into wedges about ½ inch thick. Do this right before serving so the peaches stay fresh and do not oxidize. If you absolutely need to slice them ahead, squeeze a little fresh lemon juice over them to prevent browning.
Bring the burrata to room temperature. Pull the burrata from the fridge 20 to 30 minutes before serving. Cold burrata is rubbery. Room-temperature burrata is silky and dramatic. This step makes a bigger difference than you would expect.
Build the salad. Layer the arugula across a large platter or shallow bowl. Arrange the peach slices over the arugula in a loose, natural pattern — do not stress about perfection. This salad is supposed to look effortless, not styled.
Add the burrata. Place the burrata in the center of the salad. You can leave the ball whole and let your guests tear into it tableside, or tear it open yourself and let the creamy center spill over the peaches and arugula. Both work. Depends on how dramatic you want the presentation to be.
Drizzle and finish. Drizzle the olive oil all over the salad, then the balsamic glaze. Tear the basil leaves and scatter them on top. If you are using prosciutto, drape the torn pieces around the burrata. Finish with flaky sea salt and a generous crack of black pepper. Serve immediately.
To make it a meal. Add grilled chicken sliced over the top, or serve alongside crusty bread to scoop up the burrata and peach juice. Both work beautifully.
NOTES
Peach quality is everything: I cannot stress this enough — if your peaches are not ripe and sweet, this salad will not work. Wait for peak season (June through August in most of the US) and shop the farmers market if you can. The smell test does not lie.
Nectarine swap: Nectarines are an excellent substitute and slightly easier to slice since the skin is smoother. White peaches also work — they are sweeter and less acidic, which some people prefer.
Cheese alternatives: Fresh mozzarella works in a pinch, though you will lose the creamy center that makes burrata so special. Feta is a different vibe but absolutely delicious if that is what you have. Goat cheese also works and adds a tangy note that pairs beautifully with peach.
No balsamic glaze? Make your own — simmer ½ cup balsamic vinegar in a small saucepan over medium-low heat for about 10 minutes until it thickens enough to coat the back of a spoon. Store leftovers in the fridge for weeks. It is also incredible drizzled over strawberries or vanilla ice cream.
Make-ahead components: Slice the peaches and tear the burrata right before serving — this is not a make-ahead salad. But the prosciutto can be torn, the basil washed, and the arugula prepped a few hours ahead. Final assembly takes two minutes once everything is ready.
Make it heartier: Add grilled chicken, pan-seared shrimp, or torn prosciutto to turn this from side dish into a full meal. All three pair beautifully with the peach-burrata combination.
Wine pairing for the askers: A chilled rosé or a crisp Sauvignon Blanc both work. Prosecco never hurts.
FAQ
What does burrata taste like? Burrata is a fresh Italian cheese with a delicate mozzarella shell and a creamy, almost liquid center made from stracciatella and cream. It tastes mild, milky, and slightly tangy — basically the softest, dreamiest version of mozzarella. The texture is the showstopper here.
Where do I buy burrata? Most regular grocery stores carry it now in the specialty cheese section, sold in plastic tubs of water or shrink-wrapped balls. Trader Joe's, Whole Foods, Costco, and Aldi all stock it at different price points. Aldi's is probably the best value if you have one nearby. Look for it near the fresh mozzarella.
Can I make peach burrata salad ahead of time? Not really — burrata is at its best within a few hours of being served, and sliced peaches start to brown quickly. You can prep the components (wash arugula, tear basil, slice prosciutto) up to a few hours ahead, but assemble right before serving. Total assembly time is two minutes once everything is prepped.
Can I grill the peaches? Yes, and it is incredible. Cut peaches into halves or thick wedges, brush lightly with olive oil, and grill cut-side down over medium-high heat for 2 to 3 minutes per side until you get char marks. Let cool slightly before adding to the salad. Grilled peaches add a smoky-sweet element that takes this from great to unforgettable.
What do I serve with peach burrata salad? Serve as a starter before grilled chicken, salmon, or steak. Pair with crusty bread or a baguette for scooping up the burrata. For a light summer dinner, serve alongside Garlic Butter Shrimp Pasta or as part of a charcuterie spread. A glass of chilled rosé does not hurt either
Is peach burrata salad healthy? It is fresh, made with whole ingredients, and packed with vitamin C and antioxidants from the peaches and arugula. Burrata is higher in fat than some cheeses but in a healthy-fat, real-food way. As a side dish or light starter, it absolutely fits into a balanced eating pattern. Plus — life is short, eat the cheese.
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