If you’ve been craving something that feels fancy but takes the effort level of “I can do this in sandals,” Peach and Burrata Salad is your moment. It’s fresh, juicy, creamy, and the kind of pretty that makes people think you definitely have your life together (even if you ate cereal for dinner yesterday—no judgment, I’ve been there).
This is my favorite kind of recipe: no oven, no complicated steps, and no “simmer for 47 minutes while whisking continuously.” It’s a lifesaver for hot days, last-minute guests, and those evenings when you want dinner to feel like a treat without turning your kitchen into a sauna.
And the best part? You can eyeball everything. This salad is basically a choose-your-own-adventure board… except every ending is delicious.
Table of Contents
Why You’ll Love This Peach and Burrata Salad
- It’s 10-minute magic. Wash arugula, slice fruit, tear burrata, drizzle—done.
- It tastes like summer vacation. Sweet peaches + cherries + creamy burrata = dreamy.
- It’s “impressy” without being stressful. Perfect for brunch, BBQs, date night, or “I need something pretty because today was a lot.”
- It’s flexible. More fruit? Yes. Extra burrata? Obviously. No cherries? We’ll survive.
If you’ve ever wanted a dish that feels like a cozy hug and a spa day, this is it.
Ingredients You’ll Need
Here’s what goes onto your platter (and yes, “to taste” is a real measurement in my kitchen too):
- 5 ounces baby arugula, washed
- 1 (8-ounce) package burrata, torn into bite-sized pieces
- 1 yellow peach, pitted and thinly sliced
- 1 white peach, pitted and thinly sliced
- ½ cup dark sweet cherries, pitted and halved
- ½ cup Rainier cherries, pitted and halved
- Extra-virgin olive oil, to taste
- Kosher salt and freshly ground black pepper, to taste
- Balsamic glaze, to taste
- Basil or mint leaves, for garnish (optional)
Mounia’s note: The “board” vibe is the whole charm here. You’re aiming for evenly distributed and effortless, like you casually threw it together while your playlist played in the background.
How to Make Peach and Burrata Salad (Step-by-Step)
1) Build the base
Grab a large platter (the bigger, the better—this salad likes to spread out).
- Lay down the baby arugula in an even layer.
- Drizzle olive oil over the arugula.
- Sprinkle with a little kosher salt.
This step matters more than people think. Seasoning the greens first makes the whole salad taste “restaurant-y” (that’s a technical term).
2) Add the fruit and cheese
Now the fun part—make it pretty!
- Arrange the yellow peach slices and white peach slices across the arugula.
- Scatter the dark sweet cherries and Rainier cherries around for pops of color.
- Tear the burrata into bite-sized pieces and nestle them throughout.
No need to be perfect. Think “abundant,” not “architectural.”
3) Drizzle and season
- Drizzle a little more olive oil over everything.
- Drizzle balsamic glaze on top (as much as your heart says is right).
- Season with salt and pepper to taste.
4) Garnish and serve
If you’re using them, sprinkle on fresh basil or mint leaves.
Serve right away while the fruit is juicy and the burrata is creamy. Enjoy!
Easy Tips for the Best Results
- Use ripe peaches. You want them sweet and fragrant. If they’re hard as a baseball, they’ll taste like sadness. Let them sit on the counter a day or two.
- Chill the fruit, not the burrata. Cold peaches and cherries are refreshing, but burrata tastes best when it’s not ice-cold. Let it sit out for 10–15 minutes before serving.
- Go light on salt at first, then adjust. Burrata can be mild, but once salt hits it—wow. Add a little, taste, then add more if needed.
- If your balsamic glaze gets… enthusiastic… (you know, when it pours like it has something to prove), just lean into it. Worst case? Your salad becomes extra cozy-sweet. Not a tragedy.
- Slice peaches last if you can. They brown a bit as they sit. Still delicious, just less “photo-ready.”
A Little Real-Life Story From My Kitchen
I started making versions of this Peach and Burrata Salad during one of those weeks where everything felt like a to-do list with legs. You know the kind: laundry mountain, emails multiplying, and dinner needing to happen again for some reason.
I wanted something fresh—but also comforting. Something that didn’t involve standing over a stove when it was already hot outside. I threw arugula on a platter, added peaches and cherries, tore burrata like I meant it, and finished with olive oil and balsamic glaze.
The first bite was honestly a reset button. Sweet fruit, peppery greens, creamy cheese… it tasted like I had made a plan, even though the plan was “put tasty things on a plate.”
FAQs About Peach and Burrata Salad
Can I substitute the arugula?
Absolutely. Baby spinach is milder, mixed greens work great, and spring mix is a solid option. But arugula gives that peppery bite that balances the sweet peaches and cherries.
What if I can’t find Rainier cherries?
No problem—use all dark sweet cherries, or swap in sliced strawberries, blackberries, or even raspberries. This salad is very forgiving.
Can I make Peach and Burrata Salad ahead of time?
You can prep parts ahead, but assemble right before serving for the best texture:
- Wash the arugula and store it dry.
- Pit cherries and slice peaches (close to serving time if possible).
- Keep burrata in the fridge, then bring it out 10–15 minutes before assembling.
How do I store leftovers?
If you have leftovers (rare, but miracles happen), store them in an airtight container in the fridge for up to 1 day. The arugula will soften and the burrata will firm up, but it’ll still taste good.
What should I serve with it?
This salad is amazing with grilled chicken, salmon, steak, or a simple crusty bread situation. It also shines at brunch next to eggs or a quiche.
Serve It Up and Soak Up the Compliments
There’s something about Peach and Burrata Salad that feels both effortless and special—like you put in just enough work to make everyone happy (including you). It’s sweet, creamy, peppery, and drizzled with that tangy balsamic glaze that ties everything together like a cute bow on a gift.
So the next time you need a fast, gorgeous dish that tastes like summer on a platter, make this Peach and Burrata Salad. And if someone asks for the recipe? Smile like it took all day. I won’t tell.
Keep the Summer Vibes Going
- If you’re on a fresh-and-fruity kick, you’ll also love Watermelon Cucumber Feta Salad.
- Want something a little more “meal-ish” (but still light)? Try Lemon Capellini Salad for an easy side that disappears fast.
- If you’re building a full spread, add a scoop of Whipped Feta with Honey Dip—it’s basically the snack table’s best friend.
- And for dessert (because we deserve nice things), these Carrot Cake Bars are the perfect sweet finish.
If you make this Peach and Burrata Salad, I’d love to hear what you think—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐!
Peach and Burrata Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Peach and Burrata Salad is a fresh, vibrant summer dish made with peppery arugula, juicy peaches, sweet cherries, creamy burrata, and a drizzle of balsamic glaze. It’s a stunning 10-minute recipe that feels fancy but couldn’t be easier to make—perfect for brunch, BBQs, or light dinners.
Ingredients
- 5 ounces baby arugula, washed
- 1 (8-ounce) package burrata, torn into bite-sized pieces
- 1 yellow peach, pitted and thinly sliced
- 1 white peach, pitted and thinly sliced
- ½ cup dark sweet cherries, pitted and halved
- ½ cup Rainier cherries, pitted and halved
- Extra-virgin olive oil, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Balsamic glaze, to taste
- Fresh basil or mint leaves, for garnish (optional)
Instructions
- Place the baby arugula evenly on a large serving platter.
- Lightly drizzle the arugula with olive oil and sprinkle with kosher salt.
- Arrange the sliced peaches evenly over the greens.
- Scatter the cherries across the platter.
- Tear the burrata into bite-sized pieces and nestle them evenly throughout the salad.
- Drizzle additional olive oil over the top.
- Finish with balsamic glaze, salt, and freshly ground black pepper to taste.
- Garnish with fresh basil or mint leaves if desired.
- Serve immediately and enjoy.
Notes
- Use ripe peaches for the best sweetness and flavor.
- Let burrata sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- You can substitute cherries with strawberries or blackberries if preferred.
- Assemble just before serving to keep the greens fresh and vibrant.
- Add chopped toasted nuts for extra crunch if desired
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 285 kcal
- Sugar: 13 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg