Peach and Burrata Salad with Arugula and Honey-Basil Dressing

Rebecca’s Recipe Review

Taste: A bright combination of creamy burrata and avocado, sweet berries and peaches, with savory prosciutto adding a salty note.

Texture: Creamy, tender, and pleasantly crunchy from the pecans.

Ease: 3/10 — straightforward but requires a grill or grill pan for the peaches.

Pros: Simple ingredients, big flavor, and quick to assemble.

Cons: Best served immediately; not ideal for make-ahead storage.

Burrata Peach Salad Ingredients

This summer salad uses peaches, olive oil, honey, arugula, ripe avocados, prosciutto, blackberries, pecans, burrata, apple cider vinegar, Dijon mustard, salt, and black pepper.

What Is Burrata Cheese?

Burrata is a soft Italian cheese made from cow’s milk. It has a firmer shell and a rich, creamy interior of shredded mozzarella and cream (stracciatella). The flavor is fresh, mild, and delicate—think of it as an extra-creamy cousin to fresh mozzarella.

How To Make Burrata Peach Salad

1. In a small bowl, whisk 1 tablespoon olive oil and ½ tablespoon honey. Add the peach wedges and toss to coat.
2. Heat a lightly oiled grill pan over medium. Grill the peach wedges in a single layer until grill marks form and they are just tender, a couple of minutes per side.
3. Make the dressing by whisking together ¼ cup olive oil, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until combined.
4. Arrange 5 cups arugula on a platter. Top with sliced avocado, torn prosciutto, grilled peaches, 1 cup blackberries, and ½ cup toasted pecans.
5. Tear one 8 oz. ball of burrata into large pieces and scatter over the salad.
6. Drizzle the dressing over the salad and serve immediately.

Rebecca’s Salad Tips

• Use fresh, ripe-but-firm peaches so they hold shape when sliced and grilled; overly soft peaches can become mushy.
• Grill the peaches on a grill or grill pan—just a couple of minutes per side to develop caramelized grill marks while keeping them intact.
• Toast the pecans in a dry skillet for 3–4 minutes to deepen their flavor.
• Choose a good-quality olive oil for the dressing; it affects the overall taste.
• Make the dressing in a jar and shake to combine for easy pouring and storage.
• Toss avocado slices with a little lemon juice just before assembling to slow browning.

Substitutions & Variations For Burrata Peach Salad

This salad is easy to adapt to dietary preferences or what you have on hand.

• Burrata: Substitute goat cheese, feta, or fresh mozzarella if burrata isn’t available.
• Peaches: Use nectarines, apricots, or grilled pineapple instead of peaches.
• Greens: Baby spinach or mixed spring greens work in place of arugula.
• Nuts: Swap pecans for walnuts, pistachios, or toasted almonds.
• Sweetener: Replace honey with pure maple syrup or agave for a vegan option.
• Protein: Omit prosciutto for a vegetarian salad; add grilled chicken or fish to make it heartier.

More Salad Recipes

• Hot Girl Summer Salad – A refreshing, easy-to-make summer salad.
• Grilled Chicken Salad – Served with an herb-forward creamy dressing.
• Salmon Pasta Salad – Tossed in a tangy lemon-mustard dressing.
• Chopped Kale Salad – A hearty side or light meal when topped with chicken.
• Strawberry Spinach Salad – Loaded with mandarins, strawberries, almonds, and goat cheese.

What To Serve With Burrata Peach Salad

Serve this salad as an appetizer, a light main, or a side. Great pairings include grilled or roasted proteins and simple bread.

• Grilled chicken or steak for added protein without overpowering the salad.
• Grilled pork tenderloin or mahi mahi for a complementary smoky flavor.
• Grilled or toasted sourdough, crostini, or baguette slices to soak up the dressing and burrata.