The simple salad I’m eating ALL summer
You know how some flavors just GO together? That’s exactly the case with juicy summer peaches, creamy burrata, peppery arugula, and a hot honey vinaigrette.
We grabbed a haul of Texas peaches from Central Market last week, and Justin begged to grill them (which I’m sure would’ve been incredible). But I was way too hangry to wait for him to fire up the grill.
So I pulled out a vegetable peeler, threw together the vinaigrette, and we were sitting down to eat before our little guy could realize we’d left him alone in his playpen.
It’s gorgeous enough for a bougie downtown Austin restaurant, but secretly easy enough for any busy summer night.
Oh, and did I mention- zero cooking required? Simply slice, shake, and serve!
Ingredients and Substitutions
Just a handful of fresh summer ingredients and a 4-ingredient vinaigrette is all you need for this stunner. Here’s the lineup (full quantities in the recipe card below):
- Ripe peaches. Use the juiciest ones you can find. They should give a little when you press them and smell sweet. If yours need more time, see my How to Ripen Peaches guide.
- Burrata cheese. If you’ve never had it, burrata is a soft mozzarella ball with a creamy filling that oozes when you cut into it. Two 4-ounce balls is enough for 4 people. Set them out 20 to 30 minutes before serving so the centers ooze properly. Fresh mozzarella works as a swap.
- Baby arugula. The peppery bite balances the sweet peaches and creamy burrata. Spring mix works if it’s what you’ve got.
- Prosciutto (optional). Adds a salty-savory contrast that’s so good with the sweet peaches. Skip it for a vegetarian version, or swap in crumbled feta or shaved Parmesan for a salty bite without the meat.
- Hot honey. Hot honey is just honey infused with chili peppers. It’s sweet-spicy and so good with creamy cheese and peaches. I usually grab Mike’s Hot Honey at the store, but if you’ve got 10 minutes, my Homemade Hot Honey recipe is super simple.
- Champagne vinegar. Most peach burrata salads use balsamic, but that thick syrupy sweetness drowns the peach. Champagne vinegar is brighter and lets the fruit and burrata shine. White wine vinegar works as a backup.
- Fresh basil + mint. Most peach salads use just basil, but mint lifts the heat from the hot honey and makes every bite taste like summer. Use just one if that’s what you’ve got.
- Pistachios. Roughly chopped, for crunch and their gorgeous color. Toasted pine nuts, slivered almonds, or roasted pumpkin seeds all work in their place.
Step-by-step Instructions
Shake up the vinaigrette
Add the olive oil, hot honey, champagne vinegar, shallot, and salt to a small mason jar with a tight-fitting lid. Shake vigorously until well combined. Set aside until ready to use.
PRO TIP
Let the vinaigrette rest for 5 minutes after shaking so the shallot has time to mellow into the dressing instead of biting back when you serve.
Peel and slice the peaches
Peel each peach and slice into wedges, removing the pits as you go.
Pro Tip: A serrated vegetable peeler is the easiest tool for ripe peaches. The little teeth grip the fuzzy skin without slipping or smushing the fruit. For underripe peaches or larger batches, try the boil-and-ice-bath method instead (full walkthrough in my How to Peel Peaches post).
Build the salad
Arrange the baby arugula in an even layer on a large platter or shallow serving bowl.
Sprinkle the peach wedges, prosciutto, burrata, pistachios, basil and mint throughout.
Pro Tip: Tear the burrata into LARGE rough pieces, not tiny chunks. You want each piece to be substantial enough to ooze its creamy center when someone breaks into it with a fork. Tiny bits get lost in the salad.
Dress and serve
Shake the vinaigrette one more time and drizzle it over the salad. Top with a pinch of flaky salt and black pepper. Serve immediately.
Pro Tip: Dress the salad right before serving. Arugula wilts in minutes once it meets the vinaigrette, and the burrata gets weepy. Build the salad ahead if you want, but save the dressing and finish for the last second.
FAQs
You can prep all the components ahead, the dressing, the peeled peaches, the chopped herbs and pistachios, but don’t dress or assemble until right before serving. Arugula wilts and burrata gets weepy within minutes of meeting the vinaigrette.
Fresh mozzarella torn into pieces is the best swap. It won’t have the creamy oozy center that burrata does, but the flavor and texture work beautifully here.
Room temperature is everything. Burrata pulled straight from the fridge stays firm and won’t ooze when you tear it. Set it on the counter 20 to 30 minutes before serving and you’ll get that classic creamy reveal when you cut into it.
Absolutely (and Justin would approve). Halve the peaches, brush them with a little oil, and grill cut-side down over medium-high heat for 3 to 4 minutes until you see good char marks. Slice and add to the salad as you would the fresh peaches.
Yes, as written. Double-check your hot honey and prosciutto labels to be sure.
This salad is really meant to be eaten right away. If you have undressed leftovers, the peaches, burrata, and arugula will hold for about 1 day in the fridge in separate containers. The vinaigrette keeps for up to a week.
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Peach Burrata Salad
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Ingredients
Hot Honey Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 ½ tablespoons hot honey such as Mike’s Hot Honey
- 2 tablespoons champagne vinegar
- 1 small shallot finely minced
- ¼ teaspoon salt
Peach Burrata Salad
- 5 ounces baby arugula
- 3 ripe peaches peeled, pitted, and sliced into wedges
- 2 (4-ounce) balls burrata cheese at room temperature
- 4 ounces thinly sliced prosciutto torn, optional
- ½ cup shelled pistachios roughly chopped
- ¼ cup fresh basil thinly sliced
- 2 tablespoons fresh mint thinly sliced
- Flaky salt and black pepper to taste
Instructions
- Shake up the vinaigrette: Add the olive oil, hot honey, champagne vinegar, shallot, and salt to a small with a tight-fitting lid. Shake vigorously until well combined. Set aside until ready to use.
- Peel and slice the peaches: Peel each peach and slice into wedges, removing the pits as you go.
- Build the salad: Arrange the baby arugula in an even layer on a large platter or shallow serving bowl. Tuck the peach wedges throughout. Tear the prosciutto into small pieces, fold each one back and forth into a wavy ribbon, and tuck the ribbons through the salad (if using). Tear the burrata into large rough pieces and place them around the salad. Sprinkle with the pistachios, basil, and mint.
- Dress and serve: Shake the vinaigrette one more time and drizzle it over the salad. Top with a pinch of flaky salt and black pepper. Serve immediately.
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Notes
- Burrata temperature. Pull the burrata out of the fridge 20 to 30 minutes before serving. Room-temperature burrata tears into creamy ribbons; cold burrata stays firm and you don’t get that same gooey magic.
- Ripe peaches matter. The peaches are the star, so use the juiciest ones you can find. They should give a little when pressed and smell sweet. If yours need more time, see my How to Ripen Peaches guide.
- Peeling shortcut. A serrated vegetable peeler is the fastest method when your peaches are ripe (the little teeth grip the fuzzy skin without slipping). For underripe peaches or larger batches, the boil-and-ice-bath method also softens the flesh slightly. Full walkthrough of both in my How to Peel Peaches post.
- Hot honey: store-bought or homemade. Mike’s Hot Honey is my go-to store-bought brand. If you’d rather make your own (10 minutes flat), my Homemade Hot Honey recipe works perfectly here.
- Skip the prosciutto for vegetarian. The salad is fantastic without it, no other adjustments needed. For a different salty bite, crumbled feta or shaved Parmesan also work.
- Make-ahead notes. Mix the vinaigrette up to 3 days ahead and store it in the fridge. Don’t assemble or dress the salad until right before serving. Arugula wilts in minutes once it meets the vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with this Peach Burrata Salad
This salad is a stunner on its own, but it really shines as part of a bigger summer meal. A few of my favorite pairings:
- A loaf of crusty bread or grilled sourdough for scooping up the burrata and dressing.
- Grilled chicken, salmon, or shrimp on the side to turn this into an easy summer dinner.
- A glass of crisp rosé or sauvignon blanc. It’s that kind of salad.
- Pair it with a simple summer pasta like my Creamy Chicken Pesto Gnocchi or Cod Piccata with Creamy Orzo for a full bougie-but-easy dinner.
- Or skip the sides altogether and just double the recipe. It’s a totally legit lazy summer dinner on its own.
More summer salads you’ll love
Craving even more fresh summer produce in salad form? I’ve got you covered!
