Fresh Peach Burrata Salad Recipe

Packed with flavor and texture, this peach burrata salad has become my number one summer salad! It’s perfect for a light summer meal or as a fresh, summery side dish.

Since peaches came into season this year, I’ve been making this fresh peach salad on repeat. You know I love our salad recipes, but this peach and burrata salad has quickly become the salad of the summer, to the point where I’m begging you to stop what you are doing and get fresh peaches right now so you can make it!

It’s got everything you need: fresh, sweet peaches, creamy burrata cheese, a zippy dressing, summer herbs, and buttery toasted nuts for some crunch. I’m obsessed and think you will be, too. Enjoy as a summery dinner or on the side for your next cookout with grilled chicken, marinated pork chops, or grilled steak!

Key Ingredients

• Peaches: This is the salad you make when peaches are in season. We want sweet-smelling peaches that are still ever-so-slightly firm to the touch. The slightly firmer peaches hold up a little better in the salad. Nectarines or fresh apricots are also great substitutes. If you have some peaches left over, use them to make this perfect peach sangria or my vanilla peach muffins for the morning.
• Burrata: Peaches and burrata are one of my favorite combinations, but you can swap the burrata for homemade labneh, ricotta, whipped ricotta, or whipped feta. Really, anything that’s got some creaminess will do. If you do use burrata, for that quintessential creamy texture, it needs to be closer to room temperature, not straight from the fridge. Thirty minutes on the counter does the trick (since the salad takes about 20 minutes, I pull the cheese out 10 minutes before I start).
• Basil and Parsley: As with so many of my favorite summer recipes, we are heavy-handed with the fresh herbs. Use any variety of basil (Genovese, Thai, Opal, etc.), then for the parsley, I prefer the texture of flat-leaf.
• Onion: I love thinly sliced sweet onion with the peaches (think Walla Walla or Vidalia). Since they sit in the dressing a bit, they soften up, and work really nicely with the sweetness of the fruit.
• Pine nuts: You can’t beat buttery, toasted pine nuts, but I know they can be pretty pricey, so feel free to substitute something else, such as sliced almonds, chopped pecans, or even sunflower seeds.
• Vinegar, Lemon, and Olive Oil: I love the flavor of champagne vinegar (prosecco vinegar is nice, too). If you don’t have that, try rice wine vinegar instead. For the lemon, fresh is best. Any high-quality olive oil will work here.
• Salt, Sugar, and Pepper: We use salt and sugar in the dressing and to marinate our peaches. They both work to draw out the flavor of the peaches and salad. You don’t need a lot, but they are a powerful combo. I prefer fresh ground black pepper, but use what you have.
• Balsamic Glaze: This is our finishing touch. A quick drizzle of thick, sweet balsamic glaze truly takes this salad to the next level. You can often find balsamic glaze in the condiment aisle of most grocery stores. It’s sweeter and thicker than regular balsamic. If you can’t find any, you can make it (I’ve provided tips below our recipe) or use a high-quality balsamic vinegar from Modena, Italy, which is usually thicker and sweeter by default.