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This luscious Burrata Salad is made with peppery arugula, ripe, juicy peaches, plenty of creamy Burrata cheese, and lightly sweetened white wine vinaigrette. It’s the perfect antidote to a hot summer’s day when stone fruit is vibrant and plentiful.
It’s always a glorious day when peaches start showing up at the farmer’s market and the grocery store. Gone are the gray days of May, and summer is upon us once again. Peaches, plums, nectarines, and cherries show up in abundance, and I always buy way too much.
I love peaches in desserts like Peach Cobbler, Peach Crisp, or simply grilled and served with ice cream for an impromptu Peach Melba moment. I use them in place of mangos in salsa, slice them up on homemade pizza, and add them to all my morning smoothies.
And of course, peaches belong in salads! In this version, peaches are the star alongside burrata, a creamy, fresh cheese packed inside a mozzarella shell. Along with arugula, tiny tomatoes, red onions, and a simple white wine vinaigrette, this salad is the stuff late summer dinners are made of.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Burrata: Burrata is a shell of mozzarella cheese filled with fresh cheese curds and cream. If using an 8-ounce ball of burrata, use a knife to cut it into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.
- Dijon mustard: Sometimes I use up to 2 tablespoons of Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
Step-by-step instructions
- In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like ½ teaspoon salt and ¼ teaspoon pepper.) Shake or whisk to combine.
- In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine.
- Top with burrata and serve.
Recipe tips and variations
- Yield: This recipe makes 4 servings, about 1 ½ cups of salad per serving.
- Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.
- Make ahead: The dressing can be made up to 3 days in advance. Shake or stir to recombine before using.
- White Balsamic Vinaigrette: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups salad. Store covered in the refrigerator and use within 4 days.
- Vinaigrette ratio: The standard “rule of thumb” vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
- Make the vinaigrette your own: Try adding 1 tablespoon minced shallot, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
Recipe FAQs
Burrata is a kind of cheese. It has a shell of mozzarella filled with fresh cheese curds and cream inside.
Peaches are in season from late June to mid-September.
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Burrata Salad
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard or more to taste (see note 1)
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste (see note 2)
For the salad:
- 3 cups arugula
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes halved
- 1 peach sliced
- 1 (8-ounce) container burrata drained (see note 3)
Instructions
- In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like ½ teaspoon salt and ¼ teaspoon pepper.) Shake or whisk to combine.
- In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine. Top with burrata and serve.
Notes
- Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
- Burrata: Burrata is shell of mozzarella cheese filled with fresh cheese curds and cream inside. If using an 8-ounce ball of burrata, use a knife to cut into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.
- Yield: This recipe makes 4 servings, about 1 ½ cups of salad per serving.
- Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.
- Make ahead: The dressing can be made up to 3 days in advance. Shake or stir to recombine before using.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
