Description

Peach Burrata Salad is a bright and refreshing summer salad that combines juicy freestone peaches, creamy burrata cheese, fresh mixed greens, and aromatic basil. Topped with toasted pine nuts and a tangy homemade balsamic vinaigrette, this salad delivers a perfect balance of sweet, savory, and nutty flavors. An optional balsamic glaze adds a beautiful syrupy finish. Ideal for a light lunch, elegant appetizer, or a sophisticated side dish for your summer meals.

Ingredients

Scale

Salad Ingredients

4 ripe peaches, preferably freestone, pitted and sliced
8 ounces fresh burrata cheese (about 2–3 balls)
5 ounces mixed greens or baby spinach
1/2 cup fresh basil leaves, roughly chopped
1/4 cup toasted pine nuts or slivered almonds
Optional: 1/4 cup thinly sliced red onion

Balsamic Glaze (Optional)

1/2 cup balsamic vinegar
2 tablespoons honey or maple syrup (optional, for sweetness)

Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste

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Instructions

Prepare the Balsamic Glaze (Optional): In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey or maple syrup if using. Simmer over medium heat, then reduce heat to low and simmer gently for 15-20 minutes until the liquid is reduced by half and syrupy in consistency. Remove from heat and let it cool completely before using.
Make the Vinaigrette: Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey or maple syrup in a small bowl or jar. Season with salt and freshly ground black pepper. Whisk or shake vigorously until the dressing is emulsified and well combined. Taste and adjust seasoning as necessary.
Assemble the Salad: Wash and thoroughly dry the mixed greens or baby spinach to prevent sogginess. Arrange the greens on a large platter or in a salad bowl. Neatly arrange the peach slices on top of the greens for a beautiful presentation.
Add Burrata Cheese and Garnishes: Tear or place the burrata balls evenly among the peach slices. Sprinkle the roughly chopped fresh basil leaves and thinly sliced red onion (if using) over the salad to add fresh aromatic layers.
Dress the Salad: Drizzle the vinaigrette evenly over the salad, ensuring all components are lightly coated with the flavorful dressing. Drizzle sparingly with the cooled balsamic glaze to add a sweet and tangy finish.
Add Nuts and Serve: Garnish the top with the toasted pine nuts or slivered almonds for crunch and nutty flavor. Serve immediately to enjoy the burrata’s creamy texture and the freshness of the peaches.

Notes

Use ripe, freestone peaches for ease of slicing and best flavor.
The balsamic glaze is optional but adds a lovely syrupy sweetness; store leftover glaze in the refrigerator for up to 2 weeks.
To toast pine nuts or slivered almonds, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
For a vegan version, substitute burrata with vegan cheese and use maple syrup instead of honey.
Make sure to serve the salad immediately after assembly to preserve freshness and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American