Peach & Burrata Salad Recipe photo by Taste of Home
Total Time
Prep/Total Time: 25 min.
Our peach burrata salad recipe quickly transforms a handful of simple ingredients into a sunny flavor combo you'll want to eat all summer long.

Updated: May 24, 2024

If you find yourself dreaming of fresh salads that don’t require heating up the kitchen, bookmark our peach burrata salad. While there are plenty of summer recipes that hit the spot, the best ones use fresh summer produce harvested from the garden, or provide the opportunity to fire up the grill. Our peach burrata salad ticks off both boxes, using fresh herbs and perfectly cooked peaches, grill marks and all.

Peach Burrata Salad Ingredients

Dressing:

  • Raspberries
  • Orange juice
  • Extra virgin olive oil
  • Champagne vinegar
  • Grated orange zest

Salad:

  • Peaches
  • Ciabatta bread
  • Extra virgin olive oil
  • Salt
  • Fresh arugula
  • Burrata cheese
  • Salted shelled pistachios
  • Fresh basil

Directions

Step 1: Make the dressing

In a small bowl, crush the raspberries. Whisk in the orange juice, extra virgin olive oil, champagne vinegar and grated orange zest.

Step 2: Grill the peaches

Grill the halved peaches, covered, over medium heat until light grill marks appear, about 3 to 4 minutes on each side. Remove to a cutting board. Cut each grilled half into slices.

Step 3: Make the croutons

Arrange the ciabatta cubes in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Broil about 3 to 4 inches from the heat until golden brown, three to five minutes, stirring once.

Step 4: Assemble

In a large bowl, toss arugula with half the vinaigrette, and arrange on a large serving platter. Top with the grilled peaches, burrata, croutons, pistachios and basil.

Drizzle the salad with the remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Peach Burrata salad divided onto smaller plates on a blue table backgroundTMB Studio

Peach Burrata Salad Tips

Can you add protein to peach burrata salad?

Yes! Prosciutto would work beautifully in a salad like this, but you could also add grilled chicken or bits of bacon.

Can you use frozen peaches to make peach burrata salad?

No, frozen or canned peaches won’t grill as nicely. Peaches are one of the stars of the recipe, so you’ll want to plan to make the recipe once you have fresh fruit on hand. We promise, it’s worth the extra effort.

What else can you add to peach burrata salad?

Fresh mozzarella makes a yummy burrata substitute, if you’re unfamiliar with burrata or can’t find it at the store.

Since burrata is such a delicious replacement for fresh mozzarella in Caprese salad (which is made with cheese, tomatoes and basil), tomatoes would work well in this recipe, too. Otherwise, caramelized onions, raw red onion and pumpkin seeds would all be tasty additions to the mix.

What do you serve with peach burrata salad?

This peach burrata salad could serve as a full meal as long as you fill up a plate or big bowl. If you want to keep it as a side dish, serve it with grilled chicken or another grilled meat of your choice. If you like, you could grill everything from start to finish and end with a grilled dessert, too!

Peach & Burrata Salad

Prep Time 25 min
Yield 6 servings.

Ingredients

  • 10 fresh raspberries
  • 1/2 cup orange juice
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon grated orange zest
  • SALAD:
  • 3 medium peaches, halved
  • 4 cups cubed ciabatta bread
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 6 cups fresh arugula
  • 8 ounces burrata cheese, torn into bite-sized pieces
  • 1/2 cup salted shelled pistachios
  • 1/3 cup thinly sliced fresh basil

Directions

  1. In a small bowl, crush raspberries. Whisk in next 4 ingredients.
  2. Grill peaches, covered, over medium heat until light grill lines appear, 3-4 minutes on each side. Remove to a cutting board. Cut into slices.
  3. Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3-4 in. from the heat until golden brown, 3-5 minutes, stirring once.
  4. In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Nutrition Facts

1 cup: 401 calories, 28g fat (8g saturated fat), 27mg cholesterol, 322mg sodium, 27g carbohydrate (12g sugars, 4g fiber), 12g protein.