Burrata Cheese Salad

This luscious Burrata Salad is made with peppery arugula, ripe, juicy peaches, plenty of creamy Burrata cheese, and lightly sweetened white wine vinaigrette. It’s the perfect antidote to a hot summer’s day when stone fruit is vibrant and plentiful.

Peach and Burrata Salad

If your goal is to eat seasonally, impress your lunch friends, or stun at the dinner table, you’re in the right place. I studied the foundations of great salad-making in culinary school, and I’m excited to pass along my wisdom to you.

The secret to salad-making is all about balance: strive to balance colors, flavors, and textures. Here, combine spicy arugula, juicy peaches, crunchy red onions and creamy burrata covers all the bases. It hits all the right notes, and at parties, it stands out as one of the most vibrant options on the table.

If you can’t find, or don’t want to buy, white balsamic vinegar, no problem. Substitute either regular balsamic vinegar, white wine vinegar, or champagne vinegar. The ratios of the dressing are solid and can accommodate any vinegar. It all comes down to what you want to do and how many types of vinegar you want in the pantry.

If you’re looking for a great lunch option, add some sliced grilled chicken or leftover roast turkey. The protein will help keep you full all day long, and it tastes great with the white balsamic vinaigrette and peaches. I usually make a batch of my grilled lemon chicken if I want to meal prep this salad.

What is Burrata Salad?

A burrata salad is any combination of raw fruit and/or vegetables served with burrata cheese. Burrata plays a central role in the salad and other ingredients are based on their complimentary nature to it.

Burrata is an Italian cheese, so burrata salads often feature other Italian ingredients such as tomatoes, basil, oregano, extra virgin olive oil, and balsamic vinegar.

Burrata Salad Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Arugula: This pepper green makes a great base for the sweet peaches and tangy dressing. Substitute romaine, green leaf lettuce, or a mixed field greens blend if desired.
• Red onion: If your onion seems particularly angry (makes your eyes water), soak it in a bowl of ice water for 5 to 10 minutes. Drain well and pat dry.
• Tomatoes: Or substitute grape tomatoes or Roma tomatoes, seeded and diced.
• Peaches: Leave the skin on these peaches. Just cut in half, remove the pit, and thinly slice.
• Olive oil: My favorite brand is Cobram Estate 100% California select extra virgin olive oil.
• White balsamic vinegar: Use a special vinegar for this special salad, or substitute white wine vinegar, champagne vinegar, or regularly balsamic vinegar.
• Dijon mustard: Sometimes I use up to 2 tablespoons of Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
• Honey: Adds a touch of sweetness in the vinaigrette to complement the peaches.
• Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school, and I like it).
• Burrata: Burrata is a shell of mozzarella cheese filled with fresh cheese curds and cream. If using an 8-ounce ball of burrata, use a knife to cut it into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.

How to make Burrata Salad

1. Burrata Salad Dressing – In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like ½ teaspoon salt and ¼ teaspoon pepper.) Shake or whisk to combine.

2. In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine.

3. Top with burrata and serve.

How to Cut Burrata for Salad

Burrata comes in different sizes. If you choose small, individual pieces, you can serve them whole without cutting them, portioning out the small burrata balls as needed. Larger balls of burrata need to be cut into halves or quarters, or torn by hand. Because burrata has a creamy filling inside, this process can be tricky or messy. Before beginning, drain any liquid and pat burrata dry on a clean kitchen towel.

• Cut burrata in half: Place burrata on a cutting board. Using a sharp knife, carefully slice down the middle of the ball, separating the creamy center as you go.
• Cut burrata in quarters: Continue cutting each half into 2 more pieces each until you have 4 total.
• By hand: For a rustic look, tear the ball(s) of burrata apart or into pieces.

Burrata Peach Salad Tips and Variations

• Yield: This recipe makes 4 servings, about 1 ½ cups of salad per serving.
• Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.
• Make ahead: The dressing can be made up to 3 days in advance. Shake or stir to recombine before using.
• White balsamic vinaigrette: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 10-12 cups salad. Store covered in the refrigerator and use within 4 days.
• Vinaigrette ratio: The standard “rule of thumb” vinaigrette ratio is 1:4, or 1 part vinegar to 4 parts oil. Personally, I like sour and acidic foods, so I do a 1:2 ratio. You can increase the amount of oil if you want to.
• Make the vinaigrette your own: Try adding 1 tablespoon minced shallot, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

What to serve with Peach Burrata Salad

• Al fresco: Serve this Peach Burrata Salad on the side of summery grilled mains like grilled shrimp, grilled lemon chicken, or chicken kabobs.
• Italia: Burrata salad is a natural side dish for Italian mains like Cacio e Pepe, pasta with peas and prosciutto, artichoke pasta, or cheese tortellini.
• On pizza: Peach burrata salad is an epic pizza topping idea. Just pile it on top of your favorite cooked pizza crust brushed with melted butter.
• Antipasto platter: Serve burrata salad on the side of your next assortment of Italian appetizers such as bruschetta, marinated mushrooms, and roasted eggplant dip.
• Cocktails: Sip on an Italian apertivo such as an Aperol spritz, Negroni, or a glass of white sangria with your burrata salad.

More summery salads

Salad Recipes

Spinach and Strawberry Salad

Salad Recipes

Watermelon Salad

Salad Recipes

Corn Salad

Salad Recipes

Orzo Pasta Salad

Burrata Salad Recipe

By Meggan Hill

This luscious Burrata Salad is made with peppery arugula, ripe, juicy peaches, plenty of creamy Burrata cheese, and lightly sweetened white wine vinaigrette.

Prep Time 5 minutes mins

Cook Time 1 minute min

Total Time 6 minutes mins

Servings 4 servings (1 ½ cups each)

Course Salad, Side Dish

Cuisine American, Italian

Calories 453

5 from 4 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the dressing:

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup white balsamic vinegar
• ▢ 2 teaspoons Dijon mustard or more to taste (see note 1)
• ▢ 1 teaspoon honey
• ▢ Salt and freshly ground black pepper to taste (see note 2)

For the salad:

• ▢ 3 cups arugula
• ▢ 1 small red onion thinly sliced
• ▢ 1 pint cherry tomatoes halved
• ▢ 1 peach sliced
• ▢ 1 (8-ounce) container burrata drained and cut or torn (see note 3)

Cook ModePrevent your screen from going dark

Instructions 

• In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like ½ teaspoon salt and ¼ teaspoon pepper.) Shake or whisk to combine.
• In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine. Top with burrata and serve.

Notes

1. Dijon mustard: Sometimes I use up to 2 Tbsp. Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
2. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ tsp. salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
3. Burrata: Burrata is shell of mozzarella cheese filled with fresh cheese curds and cream inside. If using an 8-oz. ball of burrata, use a knife to cut into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.
4. Yield: This recipe makes 4 servings, about 1 ½ c. of salad per serving.
5. Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.

Nutrition

Serving: 1.5 cupsCalories: 453kcalCarbohydrates: 16gProtein: 12gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 40mgSodium: 55mgPotassium: 422mgFiber: 2gSugar: 11gVitamin A: 1456IUVitamin C: 33mgCalcium: 352mgIron: 2mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill