Peach and Burrata Salad

Peach and burrata salad with juicy peaches, creamy burrata, peppery arugula, and fresh basil finished with a sweet balsamic glaze. A no-cook summer platter with toasted pistachios for crunch and an optional honey drizzle.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 520

Ingredients Method Notes

Ingredients

Peaches

3 ripe peaches

Burrata

2 burrata cheese Use 8 ounces total, torn into large pieces.

Greens & herbs

2 cup arugula Arrange on a large serving platter.
0.25 cup fresh basil leaves Tear or leave whole leaves as preferred.

Dressing & finishing

2 tbsp extra virgin olive oil Drizzle over the assembled salad.
1 tbsp balsamic glaze Drizzle over the assembled salad.
0.25 tsp flaky sea salt Season at the end.
0.25 tsp black pepper Season at the end.
2 tbsp toasted pistachios, chopped Scatter over the top for crunch.
1 tsp honey Optional; drizzle if desired.

Method

Assemble the salad

Arrange the arugula on a large serving platter in an even layer.
Scatter the sliced peaches evenly over the greens.
Tear the burrata into large pieces and place throughout the salad so it’s visible between peaches and greens.
Add the fresh basil leaves over the top for an herb-forward layer.
Sprinkle the toasted pistachios over the salad to add crunch and a nutty finish.
Drizzle the extra virgin olive oil and balsamic glaze over everything so the peaches glisten.
Add honey if desired, then season with flaky sea salt and black pepper.
Serve immediately to keep the arugula crisp and the peaches juicy.

Notes

Best results: assemble right before serving and keep the balsamic glaze as the final drizzle so the arugula stays crisp. Refrigerate leftovers up to 1 day; the greens will soften. Freezing is not recommended. For a dairy swap, use fresh mozzarella or a dairy-free burrata-style alternative, keeping the same dressing and topping.