Fresh Peach and Burrata Salad
Peach season is far too short and short, isn’t it? So when they are at their peak of freshness, it’s time to enjoy this sweet, juicy fruit in a Peach and Burrata Salad. . . an Italian-flaired salad that will bring you sweet memories of summer’s bounty! This peach salad is truly summertime served on a plate!
My family is just obsessed with peaches. When June and July come around, and it’s peach season, we go all in and enjoy peaches with gusto! We devour them fresh and raw in our hands, with juices flowing all over our faces . . . Well, what can I say? Those are blissful summer moments!
I know that we’re lucky in South Carolina to have some of the most delicious peaches in the world (yes, they do grow in Italy and other parts of the globe). Growing up in the Midwest, we enjoyed Missouri and Colorado peaches. But sadly, they were trucked in while still “green”, never fresh-picked and ripe like we have here in South Carolina where we can bite right into a perfectly ripe peach!
Bella’s Trivia: Did you know that SC produces more peaches than Georgia (the “Peach State”). Who would’ve thought that?
We make a variety of peach recipes, from smoothies to salads to desserts, to enjoy them as much as we can during their brief season.
So take advantage of summer’s queen of fruits and delight in endless recipes when peaches are the star of the show: Peach Caprese Salad, Fresh Peach Salad with Raspberry Vinaigrette, Peach Panettone Parfaits or Italian Peach Streusel Cake. Trust me, they’re all winners and will soon be included in your recipe rotation.
This vibrant peach salad is pure perfection with a wide spectrum of flavors that pair deliciously together! You only need a few ingredients to put it all together: You’ve got the sweet, ripe peaches, creamy burrata cheese, vine-ripe cherry tomatoes, fresh red cherries, sharp red onions, crunchy pine nuts or slivered almonds, and a zesty, herby, basil vinaigrette. That’s it!
And super easy to boot!
This Peach and Burrata Salad is a fruity twist on the classic Italian Caprese Salad. And if you crave a good Caprese, we highly recommend that you check out our: Insalata Caprese Authentic Italian Caprese Salad, Caprese Salad with A Fresh New Presentation, Caprese Chopped Salad, and Peach Caprese Salad.
Perfect for a luncheon on a sunny afternoon, a special occasion, as a side dish to a main entree, or even as an appetizer served with sliced, toasted crostini bread or an array of crackers for entertaining guests, this Peach and Burrata Salad is the perfect reason to enjoy the season’s amazing peaches.
We freeze batches of fresh peaches when they are in season so that we can enjoy the feeling of warm, sunny days during the colder winter months.
There are no words to describe the difference!
Why You’ll Love This Peach Burrata Salad
- Well, the peaches of course! When fresh and ripe, they are the fruit from heaven!
- and the oh-so-creamy burrata cheese that blends perfectly with the sweet peaches,
- the sweet, yet tangy, thick balsamico glaze to add just the right final touch,
- the overall simplicity of putting this salad together can’t be surpassed
- and it’s GORGEOUS! The bright, vivid, beautiful colors please the eye as well as the palate . . . it’s almost too beautiful to cut and dig in . . . but you will anyway!
So let’s get down to the deets, shall we?
So What is Burrata?
Burrata is pure decadence; one of Italy’s finest artisanal cheese! It’s a soft, fresh, and very rich Italian cheese meticulously produced from cow’s milk. “Burro” is the Italian word for “butter,” which has a similar texture to burrata. Burrata is similar to mozzarella in flavor notes, yet it has a more concentrated, sweet, and creamier taste, making it much more rich and decadent.
At first glance, it looks like buffalo mozzarella because the exterior shell is a soft mozzarella. But once you slice into its ‘pouch’, you get a delightful surprise! Inside is an oozing, savory mix of small cheese curds and thick cream (Stracciatella cheese). You want to grab some fruit or crusty Italian bread to dip into it!
Once you open up a ball of burrata, it should be enjoyed immediately since it’s very difficult to store. You can, however, refrigerate it for up to four days in an airtight container, but it cannot be frozen.
Ingredients That You’ll Need For Your Peach and Burrata Salad
Simple and fresh are the best. These are a few of the best-kept secrets behind delicious Italian recipes! In summer, fresh and simple recipes rock your recipe box!
- Fresh-picked Peaches: Yes, make sure that they are ripe, juicy, and have a soft, firm touch (not hard and not too soft). For ease, select ‘freestone’ peaches that are easier to remove the pits. We like to use yellow peaches because they just pop with bright color. Yes, you can also use white peaches which have the same flavor and are even more rare in season than yellow. Save the white peaches for delicious Italian Bellinis which are the preferred variety to use. You can add the peaches with or without the fuzzy peel. It’s a personal preference. Nectarines are a nice substitute as well.
- Cherry tomatoes: Use the most ripe and, if possible, San Marzano cherry tomatoes. Select those that are pretty, shiny, and firm—not old, shriveled, or blemished. If cherry tomatoes are on the vine, they are always a delicious version. You can also use larger tomatoes sliced into quarters or chunks that are easily picked up with a fork.
- Fresh Red or Black Cherries: Just like peaches, cherries have a very short season. The good news is that cherry and peach season are at the same time every summer. Cherries are my favorite fruit of all time, and I love to add them to salads to enjoy their sweet flavor and gorgeous color! Sweet red cherries, more commonly called “bing” cherries, are what I recommend for this Peach and Burrata Salad. You can also use Rainer cherries as an alternative.
- Burrata Cheese: Use fresh and imported from Italy if possible. Burrata is the Italian word for “buttered”. You can find it in specialty cheese shops or the specialty cheese section of your grocery market. You can find it by the fresh mozzarella. It is shaped like a soft ball or many smaller soft balls and comes floating in a plastic container of liquid. Burrata is VERY fresh, rich, and divine! When you cut into it, all of this wonderful, incredible, creamy, cheesy goodness oozes out! It sells out very fast, and you may have to order it from the deli section of your grocery market, or if you need it in a pinch of time, you can substitute it with fresh mozzarella or bocconcini, the little white balls of mozzarella.
- Extra Virgin Olive Oil: For drizzling over the salad, make sure and use a good quality EVOO.
- Balsamic Glaze: The extra sweetness in this thickened version of Italian Balsamic Vinegar is just to die for drizzled on your salad. It’s the perfect yin-yang compliment to the peaches and burrata! This is available in your grocery market or online (here). You can also use a balsamic vinaigrette or basil vinaigrette, both will work well with this Peach and Burrata Salad.
- Local honey: To add a balancing level of sweetness to the tart balsamic vinegar.
- Fresh Basil is an absolute must for this or any Caprese-based salad. It adds the most complimentary flavor to peaches and tomatoes. Slice it into chiffonade pieces, serve it whole as a garnish, or blend it into the salad itself. You can also add some pesto if you prefer!
- Nuts: To add some extra crunchy texture to your salad, toss in some toasted pine nuts or slivered almonds. These are commonly used in Italy, but you can use whatever nuts you prefer (pecans, walnuts, pistachios, hazelnuts, cashews, macadamia nuts, etc.).
- Freshly Cracked Sea Salt and Black pepper.
- Fresh Herbs: Oregano, thyme, dill, and sage work well in this salad.
- Italian Crostini Bread: Serve crusty bread on the side for a heartier meal or as an appetizer. Soak up the juices of the peaches, tomatoes, and vinaigrette! Mmmmm!
If you’d like to elevate this Peach and Burrata salad to new heights of flavor, try some of the following variation ideas! Any of these additions is sure to be a hit!
Other Variations and Options to Include:
- Grill the Peaches and Crostini Bread: Grilled fruit is a long-time favorite of Italians who enjoy eating “al fresco” (outside). Grilling fruit has the same effect on it as roasting. It brings out the flavor of the peaches and even caramelizes the sugars, giving them an incredible flavor! And the grill marks add such a visual delight!
- Loose-Leaf Lettuce Mix: I pick my own from my kitchen garden, but you can easily find bags of delicious assortments of colorful and fresh loose-leaf lettuce in the produce section of your grocery store. The more colorful and varied the lettuce, the better! Baby spinach is another good option.
- Prosciutto: Take this salad to another level with thin slices of the best prosciutto you can find and within your budget. You don’t need a lot of prosciutto to add an amazing burst of savory flavor. Add 4 – 6 slices, either cut up or torn into pieces, and add to the salad. Prosciutto is best when sliced by a deli person instead of pre-packaged. Freshly sliced prosciutto is more moist and has a unique salty-buttery hint to it that can’t be described.
- Other Protein: For a complete meal, add grilled chicken or fish. Salmon is perfect for this salad!
- Other Fruit: Raspberries are magnificent with peaches (remember “Peach Melba” is the combo of peaches with raspberry puree)! But you can also add strawberries, blueberries, or cantaloupe which Italians love to enjoy wrapped with prosciutto and basil leaves.
- Red Onions: For color and another layer of savory, sweet flavor.
- Buffalo Milk Mozzarella: If you can’t find burrata cheese, you can substitute it with soft white balls of buffalo milk mozzarella. Don’t confuse this with the hard blocks or hard shreds of mozzarella in the bags found in the dairy section. They are not the same. Fresh mozzarella is very rich and similar to burrata in that it is moist and creamy. But it is firmer in the center, and when sliced, it does not burst open with the soft, creamy, liquid center that burrata has. You can slice it into chunks or gently tear it into pieces with your fingers. “Bocconcini,“ smaller balls of mozzarella, can be used as well.
- Gorgonzola: Change things up a bit and go for the gusto with a creamy, tangy Italian blue cheese (gorgonzola) or a good Maytag Blue Cheese! Clemson Blue Cheese is also one of the best blue cheeses available, but very difficult to get. Maytag blue cheese can be found, but shipping it outside of Iowa is very expensive due to the high level of perishability during shipping.
- Dressing Options: For a more subdued flavor, you can use a delicious red wine vinegar-based vinaigrette.
How To Make Peach and Burrata Salad
Simple and easy, taking only a few minutes to toss together, this salad is a breeze to make!
- First, prepare the vinaigrette. Put all ingredients in a jar with a lid or a small to medium-sized bowl. Give it a good sh ae or two and place it in the frig to chill a bit while you prepare the salad.
- Give your peaches and other ingredients a nice little bath by gently washing them. Allow them to dry or use a clean, dry towel to tap-dry.
- When dry, toss the ingredients together, except the peaches and burrata cheese, and place on a large serving platter. Set aside.
- Slice the peaches with a nice sharp, serrated knife. Slice right down the middle of the peach to cut it in half, using the shallow fold as a guide. At this point, remove the pits. Slice into thick quarters with or without the fuzzy skin on, whatever your preference is. Set them aside.
- OPTIONAL: Grill the peaches once you have cut them in halves. Spray the grill with olive oil cooking spray. Cook the peach halves on a medium-hot grill for 3 – 4 minutes on each side. Set aside.
- OPTIONAL: At the same time, spread butter on slices of crostini bread and toast them on the grill alongside the peaches.
then assemble the salad:
- As mentioned above, scatter all ingredients on a large platter.
- Plate the sliced peaches by arranging them all over the top.
- Add the creamy burrata cheese: Simply pull apart the Burrata cheese into small chunks and arrange them randomly, nestled in the salad.
- Sprinkle the nuts (your choice) over everything.
- Sprinkle herbs all over the salad.
and finally, add the final touches to your salad:
- Drizzle the balsamic glaze all over the salad or pass it around for guests to add their desired amount.
- Garnish with fresh basil.
- Finish with some freshly cracked sea salt and black pepper.
- Serve with toasted crostini bread.
Buon Appetito!
More Fruit Salad Recipes
- Peach Caprese Salad
- Fresh Peach Salad with Raspberry Vinaigrette
- The Most INCREDIBLE Watermelon Salad
- Strawberry Spinach Salad with Strawberry Balsamico Vinaigrette
- Fresh Strawberry and Romaine Salad with Poppy Seed Dressing
- Cherries, Prosciutto, and Goat Cheese Salad with Balsamico Vinaigrette
- Fig and Arugula with Gorgonzola Salad with Balsamico Vinaigrette
- Strawberry Salad with Balsamico Vinaigrette
- Red Fruit Salad with Lemon Cream
- Watermelon, Blueberry, and Gorgonzola Salad
- Easy Red Fruit Salad with Balsamico and Basil Vinaigrette
- Perfect Apple and Cranberry Salad
More Summer Salad Recipes
- Classic Italian Tomato and Cucumber Salad
- The BEST Panzanella Salad
- The ULTIMATE Greek Salad
- Fresh Summer Corn and Tomato Salad
- Fresh Italian Green Bean Salad
- Roasted Balsamico Beet Salad
- Italian Summer Vegetable Salad
- Tuscan Panzanella Salad
- A Simple, Beautiful Beet Salad
- Corn and Black-Eyed Peas Salad
You can find all of our salad recipes HERE!
More Delicious Salads For You To Enjoy
We just love salads, especially when they’re fresh and full of a variety of flavors and textures! So, during summer, when Mother Nature’s bounty is abundant with so many fresh fruits and vegetables, it’s the best time to enjoy salads. I love to garden and go outside my kitchen door into my vegetable and herb garden to select what we’ll have in our next salad. One of our all-time favorites is a classic Italian Caprese salad. I prepare it in 3 different ways, and each variation is magnificent! I know they’ll be keepers for you as well.
Fresh Peach and Burrata Salad
Ingredients
- 1 – 2 fresh peaches, skin and pit removed, sliced into quarters
- 10 – 15 fresh Bing cherries, stem and pit removed, cut in half
- 10 – 15 sweet cherry tomatoes, left whole or cut in half
- 1 – 2 balls of fresh Italian burrata cheese (comes in a tub of liquid) Bel Gioiso is a good brand.
- 1 cup pine nuts or slivered almonds.
- 10 fresh basil leaves, leaving some whole, and tearing a few in half or thirds
For the Vinaigrette:
- 2/3 cup Extra Virgin Olive Oil
- 1/4 cup balsamic vinegar (high quality) or balsamic glaze
- 2 Tbsp. honey (preferably local if you can)
- 3 green onions, finely chopped (use only a little bit of the green stems, closest to the white bulbs)
- 2 large cloves of garlic, minced
- 1/3 cup freshly minced basil
- 2 Tbsp. fresh oregano, minced
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh dill, minced
- a dash (or two) dried red pepper flakes (optional)
- freshly-cracked salt and black pepper (use sea salt if you have it on hand)
Instructions
For the Vinaigrette
- Combine the vinegar, olive oil, honey, onions, garlic, basil, and herbs in a small bowl and whisk until nicely blended.
- Add the dash (or two) of dried red pepper flakes.
- Taste and add the salt and pepper.
- Set aside and prepare the salad.
For the Salad:
- Plate the ingredients on individual plates with some of each: sliced peaches, cherry tomatoes, cherries, and portions of the burrata cheese. Scatter the nuts and more basil leaves all over.
- Serve and pass the balsamic vinaigrette for guests to drizzle onto their salads.
If you do make this Peach and Burrata salad (first of all, thank you!!), please leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram @italianbellavita with your photos, please!
I love reading your thoughts, ideas, and questions and reply to each one of you. Most of the time, I’ll also email you to make sure you get my response!
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Ciao for now, amici!
It is fun thinking outside the box and your inventive salad is truly summer on a plate. I can imagine how good it is because I recently combined peaches and burrata with prosciutto on a pizza. My husband thought I was crazy until he tasted it. 😊
I know, Karen, it’s not a flavor combination that people think of . . . until they try it! Just like your husband!
Ciao,
Roz
Absolutely love Burrata! This is such a beautiful and moreish summer salad.
Thank you Angie! Peaches were exceptionally sweet this year. We just couldn’t get enough!
Ciao,
Roz