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
Scale
- 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