10-Minute Peach Burrata Salad

This peach burrata salad comes together in about 10 minutes and makes the most of ripe summer peaches. Soft, creamy burrata, juicy peach slices, and a quick balsamic drizzle are all you need for a no-cook meal that feels special.

The sweet fruit, milky cheese, and tangy glaze hit every note, so it works as a light lunch or a starter that looks like you tried harder than you did. No stove required, just good ingredients and a platter.

Why This Salad Stays in My Summer Rotation

I love that it takes only a few ingredients but still feels like a proper dish. The peaches do the heavy lifting, so you can build the whole thing around whatever looks best at the market.

It is also forgiving. If the peaches are a little too firm or a touch soft, the salad still works. And burrata always makes it feel like an occasion without any extra effort.

Ingredients

• 3 ripe peaches, halved, pitted, and sliced: look for fruit that gives slightly at the stem end
• 8 oz burrata cheese (2 balls): use the freshest you can find
• small handful fresh basil leaves: torn at the last minute
• 2 tbsp extra-virgin olive oil: the fruity kind works best
• 1 tbsp balsamic vinegar or balsamic glaze: glaze gives a thicker drizzle
• 1 tsp honey (optional): if your peaches are not very sweet
• flaky sea salt and freshly ground black pepper: to finish

Variations and Substitutions

• Nectarines for peaches: they work just as well, no change in method.
• Fresh mozzarella instead of burrata: you lose the oozy center, but buffalo mozzarella comes closest.
• Add prosciutto: drape a few thin slices over the top for a salty, savory edge.
• Try arugula: a handful of peppery greens under the peaches makes it more salad-like.
• Dairy-free: replace burrata with thick, creamy avocado slices and an extra drizzle of olive oil.

A heartier spin with the same summer vibe is my Caprese Pasta Salad.

How to Make Peach Burrata Salad

Step 1: Slice and Season the Peaches

Slice the peaches into wedges and arrange them on a large platter. Sprinkle with a tiny pinch of flaky salt and let them sit for about 2 minutes. You will see a little juice pool on the cutting board, which means the salt is drawing out the sweetness.

Step 2: Tear the Burrata and Build the Salad

Pull the burrata apart into rough pieces with your hands and tuck them among the peach slices. Scatter the basil leaves over everything, but do not dress the salad yet so the basil stays fresh and bright.

Step 3: Drizzle and Serve

Drizzle the 2 tablespoons of olive oil all over, then spoon the 1 tablespoon of balsamic vinegar or glaze in thin ribbons across the top. Add a light drizzle of honey if the peaches need a boost. Finish with flaky salt and freshly ground black pepper. Serve right away while the cheese is cool and the peaches are juicy.

A Few Tips for the Best Peach Burrata Salad

• Pick ripe but not mushy peaches: they should give slightly at the stem and smell peachy. If they are on the firm side, use the honey option to round out the flavor.
• Keep the burrata cold until assembly: cold cheese holds its shape better when you tear it and contrasts nicely with the room-temperature fruit.
• Use a wide platter instead of a bowl: spreading everything out keeps the peaches from steaming the cheese and makes the salad look generous.
• Add crunch: a handful of toasted pine nuts or chopped pistachios adds texture without overpowering the fruit.

Scale it for a crowd:

Storing Leftover Peach Burrata Salad

• Refrigerate: store the components separately. Keep sliced peaches in an airtight container, the burrata submerged in its own brine, and the basil wrapped in a dry paper towel. They will all hold for 1 day.
• Serve cold: the salad is meant to be eaten right away, but chilled leftovers still taste good spooned onto toast the next morning.

What to Serve With Peach Burrata Salad

Grilled sourdough bread rubbed with a cut garlic clove soaks up the dressing and soft cheese. A simple grilled chicken breast seasoned with salt and lemon turns the salad into a more filling meal without competing with the peaches.

Frequently Asked Questions

Can I use nectarines instead of peaches?

Yes, ripe nectarines substitute perfectly. You can slice them skin-on or peel them, whichever you prefer.

What if I can not find burrata?

Fresh mozzarella is a good substitute, though it lacks the creamy center. Buffalo mozzarella, sold in a tub of liquid, is the closest alternative.

Can I make this salad ahead of time?

Assemble it right before serving. You can slice the peaches and refrigerate them for a few hours, but do not add salt or dressing until you are ready to eat.

Why does my salad turn out watery?

Peaches release juice when they sit with salt or dressing. Pat the slices dry with a paper towel before arranging them and use a platter so liquid does not pool underneath.

Peach Burrata Salad Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 3 ripe peaches, halved, pitted, and sliced
• 8 oz burrata cheese (2 balls)
• small handful fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar or balsamic glaze
• 1 tsp honey (optional)
• flaky sea salt and freshly ground black pepper

Method

 

1. Slice peaches and arrange on a platter. Sprinkle with a tiny pinch of salt and let sit for 2 minutes.
2. Tear burrata into rough pieces and tuck among the peaches. Scatter basil over top.
3. Drizzle olive oil and balsamic vinegar or glaze over everything. Add honey if using. Finish with flaky salt and pepper. Serve immediately.

Notes

Assemble the salad just before serving because the peaches and cheese release liquid as they sit. If you need to prep ahead, keep the sliced fruit, cheese, and basil separate and cold, then dress at the last moment.