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Peach and Burrata Salad – Cookie and Kate

info@journearn.comBy info@journearn.comJune 24, 2026No Comments3 Mins Read
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Peach and Burrata Salad – Cookie and Kate
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Peach and Burrata Salad – Cookie and Kate
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This summertime stunner tastes as good as it looks! I had a feeling my Burrata with Tomatoes and Basil would be good with peaches instead of tomatoes, and wow, it’s great. I wholeheartedly recommend it.

The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

peach burrata salad ingredients
how to make peach burrata salad

Serving Suggestions

This peach salad goes well with other fresh summery fare and brightens grilled mains. Try it with veggie burgers or grilled pizzas, pesto pasta and grilled corn. It would be lovely with a glass of crisp white wine or rosé.

adding burrata
drizzling balsamic vinegar

Please let me know how your recipe turns out in the comments! I love hearing from you, and hope this one becomes a recipe you look forward to each summer.

serving of peach burrata salad


Print

Peach and Burrata Salad

This summery peach salad is topped with fresh arugula, basil, pistachios and balsamic vinegar. Burrata cheese is the perfect creamy accent. Recipe yields 4 salad servings or 6 appetizer servings.

  1. In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients. 
  2. Gently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using. 
  3. Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.

Notes

Change it up: This dish would also be great with sliced fresh mozzarella or smaller mozzarella balls if you can’t find burrata.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.



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