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Easy Peach and Burrata Salad with Balsamic Glaze
There’s nothing quite like a perfectly ripe peach on a hot summer day. This Peach and Burrata Salad combines juicy peaches, colorful tomatoes, creamy burrata, fresh basil and crunchy pistachios for the perfect balance of sweet and savory.
It’s easy to assemble, naturally gluten-free and beautiful enough to bring to any summer barbecue or gathering.
Why You’ll Love This Recipe
- Features fresh, seasonal ingredients
- Naturally gluten-free
- Quick and easy to prepare
- Filled with colorful produce
- Easy to scale for a larger group
- Perfect for summer entertaining
Ingredients You’ll Need
Fresh, seasonal ingredients are what make this simple salad shine.
- Peaches: Choose ripe but slightly firm peaches so they hold their shape after slicing.
- Cherry tomatoes: Add color, freshness and a savory contrast to the sweet peaches.
- Arugula or spring mix: Creates a fresh, leafy base for the salad.
- Burrata: Adds a rich, creamy element. Fresh mozzarella also works well.
- Fresh basil: Brings bright, summery flavor to every bite.
- Pistachios: Toasted pistachios add crunch and a lightly nutty flavor.
- Extra-virgin olive oil: Use a good-quality olive oil for the best flavor.
- Balsamic glaze: Adds a sweet and tangy finishing touch.
- Sea salt: Helps bring all the flavors together.
How to Make Peach and Burrata Salad
One of the best things about this recipe is how easily it comes together.
Begin by rinsing and drying the produce and fresh basil. Slice the peaches into even wedges, halve the cherry tomatoes and roughly chop the basil.
If you’re toasting the pistachios, add them to a dry skillet over medium-low heat. Toast for 1–2 minutes, stirring frequently, until fragrant. Keep a close eye on them because nuts can burn quickly.
Arrange a thin layer of arugula or spring mix on a large serving platter. Layer the peach slices and cherry tomatoes throughout the greens.
Place the burrata in the center of the platter, or gently tear it into smaller pieces and distribute it across the salad. Sprinkle with the fresh basil and toasted pistachios.
Just before serving, drizzle with extra-virgin olive oil and balsamic glaze. Finish with sea salt to taste.
Simple Steps
- Rinse, dry and cut the produce and basil.
- Toast and roughly chop the pistachios, if desired.
- Arrange the greens, peaches and tomatoes on a serving platter.
- Add the burrata, basil and pistachios.
- Drizzle with olive oil and balsamic glaze.
- Season with sea salt and serve immediately.
Berry Bien Tips
- Use ripe, in-season peaches for the sweetest flavor. Your local farmers market is a great place to find them.
- Choose peaches that give slightly when gently pressed but aren’t overly soft.
- If you can’t find burrata, substitute fresh mozzarella or mozzarella pearls.
- Wait to add the olive oil, balsamic glaze and salt until shortly before serving.
- Assemble the salad as close to serving time as possible for the freshest texture.
- Toasting the pistachios is optional, but it adds extra flavor and crunch.
Serving Suggestions
This Peach and Burrata Salad pairs beautifully with grilled chicken, salmon, burgers, steak or another favorite protein. It also works well as a light lunch or a colorful addition to a summer appetizer spread.
With fresh produce, leafy greens, pistachios and olive oil, it’s a flavorful way to add fiber, healthy fats and a variety of nutrients to your plate.
How to Store
This salad is best enjoyed immediately after assembly. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. The greens and peaches will soften after being dressed, so the texture may change.
If preparing the salad in advance, store the ingredients separately and assemble them shortly before serving.
Easy Peach and Burrata Salad with Balsamic Glaze
Ingredients
- 4 Peaches
- 1/2 cup Cherry Tomatoes
- 2 cups Arugula or Spring Mix
- 1/3 cup Fresh Basil
- 1/4 cup Pistachios Optional to Toast
- 16 ounces Burrata
- 1-2 tbsp Extra Virgin Olive Oil To Taste
- 1-2 tbsp Balsamic Glaze To Taste
- 1 tsp Sea Salt To Taste
Method
- Rinse all produce – peaches, arugula/spring mix, and fresh basil.
- Cut peaches into thin slices. Chop the fresh basil and halve the cherry tomatoes.
- Crush pistachios into small pieces. Using a stovetop skillet, toast the pistachios for 1 minute or until lightly browned.
- Evenly distribute arugula or spring mix onto the serving platter to act as the salad base.
- Layer the peaches on top of the arugula or spring mix. Add the burrata to the dish, either leaving it whole or gently tearing it into smaller pieces. Distrubute the cherry tomatoes to the dish and sprinkle the toasted pistachios and fresh basil over top.
- Drizzle on the extra virgin olive oil and balsamic glaze.
- Add sea salt to your taste preference.
- Serve and enjoy!
Nutrition
Notes
- For the best flavor and texture, use ripe peaches that are still slightly firm.
- Fresh mozzarella or mozzarella pearls can be substituted for burrata.
- Toast the pistachios in a dry skillet over medium-low heat for 1–2 minutes, stirring frequently.
- Wait to add the olive oil, balsamic glaze and salt until just before serving.
- To prepare ahead, slice and refrigerate the ingredients separately, then assemble immediately before serving.
- This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to one day.
- To make the salad nut-free, omit the pistachios or replace them with toasted pumpkin seeds.
The Perfect Salad for Summer
Whether you’re hosting a barbecue, attending a summer gathering or making dinner at home, this Peach and Burrata Salad is an easy way to celebrate the flavors of the season. Serve it alongside your favorite grilled dishes and enjoy!
If you make this recipe, tag Berry Bien on Instagram—I’d love to see how it turns out!
Stay well!
