Peach Burrata Salad with Balsamic Drizzle tastes creamy, sweet, tangy, and salty with juicy peaches, cool burrata, and a bright pop from basil. It suits hot days, backyard hangouts, and anyone who wants big flavor in little time, and it comes together in 15 minutes or about 20 if you simmer your own glaze. I first served it on a Tuesday when dinner felt like a sprint, and it still wowed my crew.
Why You Should Try This Peach Burrata Salad with Balsamic Drizzle
Peach Burrata Salad with Balsamic Drizzle hits that sweet-savory balance that makes a simple plate taste like a restaurant starter. You get cream from burrata, perfume from basil, and a tangy balsamic pop that ties everything together. It works as an appetizer for four or a light main for two, and it looks fancy with almost zero fuss.
Ingredients You’ll Need
- Peaches, ripe but firm, thin wedges (white or yellow both work; nectarines or plums sub in)
- Burrata, 8 to 12 ounces total (BelGioioso and Trader Joe’s both hold well)
- Arugula or spring mix, 4 to 6 cups, well dried
- Fresh basil leaves, handful, torn
- Prosciutto, 3 to 4 slices, optional but tasty
- Pistachios or sliced almonds, 1/3 cup, toasted (pumpkin seeds for nut-free)
- Extra-virgin olive oil, 2 to 3 tablespoons (good olive oil matters here)
- Balsamic glaze, 2 to 3 tablespoons (store-bought shortcut), or balsamic vinegar 1/2 cup plus 1 to 2 teaspoons honey to reduce
- Lemon, 1/2, for a quick squeeze over fruit
- Sea salt and freshly ground black pepper (flaky salt like Maldon brings a nice finish)
Equipment
- Small saucepan for balsamic reduction
- Skillet for toasting nuts
- Cutting board and sharp knife
- Large platter or wide salad bowl
- Tongs or clean hands for gentle tossing
- Paper towels to blot burrata and peaches
How to Make Peach Burrata Salad with Balsamic Drizzle
Prep the peaches and greens, 3 minutes
- Rinse and pat the peaches dry, then slice into thin wedges.
- Squeeze a little lemon over the peaches and add a pinch of salt to wake up the flavor.
- Pile arugula or spring mix on a large platter and drizzle with 1 tablespoon olive oil. Toss with a light hand.
Make or warm the balsamic drizzle, 5 to 10 minutes
- Store-bought glaze: Warm it in a hot water bath or zap it for 5 seconds to loosen.
- Homemade: Simmer 1/2 cup balsamic vinegar in a small saucepan over medium heat until it reduces by half and lightly coats a spoon, 6 to 8 minutes. Stir in honey to taste and cool for 2 minutes.
Assemble the salad, 2 minutes
- Tuck peach slices over the greens.
- Tear burrata into large pieces or nestle whole balls on top, then season with a pinch of salt and pepper.
- Add prosciutto ribbons, basil, and toasted nuts.
Finish and serve, 1 minute
- Drizzle olive oil and balsamic glaze over everything.
- Taste and adjust salt and pepper.
- Serve right away while the peaches still shine and the burrata feels cool and creamy.
Tips & Tricks
- Pick peaches that smell sweet and give slightly at the stem end.
- Dry burrata with a paper towel so the salad does not water out.
- Salt the peaches lightly before plating to boost their flavor.
- Toast nuts in a dry skillet over medium heat for 3 to 4 minutes, then cool.
- Want grill marks? Sear peach wedges on a hot grill pan for 30 to 45 seconds per side.
- No peaches in season? Use nectarines, plums, or ripe strawberries.
- Need dairy-free? Swap in a creamy vegan mozzarella and skip prosciutto.
- Keep the glaze pourable. If it thickens too much, loosen with a few drops of hot water.
What to Serve with Peach Burrata Salad with Balsamic Drizzle
Serve it with warm crusty bread or grilled sourdough so you can scoop up the creamy cheese and juices. Pair with grilled chicken, seared salmon, or thinly sliced steak for a heartier plate. Pour a chilled rosé, prosecco, or a citrusy sparkling water to keep the flavors bright. Add a side of marinated olives and call it dinner on the patio.
Make-Ahead and Storage
- Prep ahead: Toast nuts up to 1 week in advance and store airtight. Reduce balsamic up to 2 weeks ahead and refrigerate; warm gently before drizzling. Wash and spin-dry greens up to 2 days ahead and chill in a container lined with paper towels.
- Day of: Slice peaches up to 4 hours ahead, toss with a touch of lemon, and chill. Keep burrata in its liquid until 30 minutes before serving, then drain and bring it toward room temp.
- Leftovers: Store components separately when possible. Greens wilt fast, so eat the assembled salad right away. If you must save it, refrigerate for up to 1 day and freshen with extra greens. Do not freeze burrata or peaches.
- Reheat note: You do not reheat the salad. If the glaze firms up, warm it in a hot water bath or microwave in 5-second bursts until pourable.
Peach Burrata Salad with Balsamic Drizzle
Peach Burrata Salad with Balsamic Drizzle is a light, refreshing salad featuring juicy peaches, creamy burrata, and a sweet-tangy balsamic reduction—perfect as a summer starter or light meal.
Ingredients
Instructions
- Add the mixed baby greens to a large shallow bowl or platter and spread them out evenly.
- Arrange the sliced peaches over the greens, spreading them out so they are evenly distributed.
- Tear the burrata into bite-size pieces and scatter them over the peaches and greens.
- Sprinkle the toasted sliced almonds and torn basil leaves evenly over the salad.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. If using honey, whisk it in until fully combined.
- Drizzle the olive oil dressing evenly over the salad.
- Finish by drizzling the balsamic glaze or reduction over the top of the salad.
- Serve immediately, allowing diners to gently toss the salad on their plates if desired.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 290–320 calories; fat 22 g; saturated fat 8 g; carbohydrates 16 g; fiber 3 g; sugars 12 g; protein 10 g; sodium 260 mg. Values are estimates and will vary based on specific ingredient brands, exact peach size, and portion size.
Approximate per serving (1/4 of recipe): 290–320 calories; fat 22 g; saturated fat 8 g; carbohydrates 16 g; fiber 3 g; sugars 12 g; protein 10 g; sodium 260 mg. Values are estimates and will vary based on specific ingredient brands, exact peach size, and portion size.