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This Peach Burrata Salad Recipe layers fresh greens, tangy pickled onions, sweet peaches, creamy avocado, and melty burrata. Sweet, savory, and refreshing, it’s a quick and easy appetizer, side dish, or light main course that’s perfect for summer!
Gluten-free and vegetarian, this peach tomato burrata salad comes together in minutes and looks like it came from a restaurant.
Your New Favorite Summer Recipe: Peach Burrata Salad
Every summer, I tend to skip turning on the stove more often than not, instead leaning on refreshing recipes like my summer Brussels sprouts & kale slaw and summer green smoothie to keep my family fueled. Lately, I’ve been making this peach and burrata salad recipe on repeat.
Quick and easy, it’s the perfect way to take advantage of fresh summer produce. Loaded with incredible flavors and textures, this salad is plenty filling without being overly heavy or weighing you down. Serve it as is, or add your favorite protein to make it even more filling!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Greens: Feel free to use any greens you have on hand. I prefer to use spring mix, but arugula is also great.
- Peaches: For the best taste and texture, look for fresh, ripe peaches that are fragrant and give just slightly when gently squeezed. If you can’t find juicy peaches, nectarines provide a similar taste.
- Avocado: This adds healthy fats and a creamy texture.
- Pickled Onions: I use my homemade pickled onions to add a crisp texture and a savory, tangy flavor that balances the sweetness nicely.
- Burrata: Creamy burrata is the star of this salad. Tear it open just before serving so the rich, soft center coats the rest of the ingredients. If you can’t find burrata, fresh mozzarella is a good alternative.
- Tomatoes: Grape tomatoes add a pop of color and juicy sweetness. Cherry tomatoes work well, too.
- Almonds: These are optional but add a satisfying crunch. Walnuts or pistachios also work well, if preferred.
- Peach Balsamic Vinaigrette: I make a bright homemade vinaigrette by combining extra virgin olive oil, white peach balsamic vinegar, Dijon mustard, salt, pepper, and garlic powder (or a garlic clove). If you don’t have white peach balsamic vinegar, another flavored white balsamic works well, or substitute plain white balsamic and add a teaspoon of honey or maple syrup.
How to Make This Peach Burrata Salad Recipe
This peach salad is one of the easiest recipes you’ll ever make! Here’s how everything comes together:
- Layer ingredients: Start by arranging the greens on a large serving platter or in a salad bowl. Then, top them with sliced peaches, avocado, pickled onions, grape tomatoes, and burrata. I like to tear the burrata slightly so the creamy center mixes into the salad!
- Garnish: Sprinkle sliced almonds on top, if using them.
- Make the dressing: Whisk all the dressing ingredients in a small bowl or jar until smooth. I always give mine a quick taste test and adjust the flavor if needed.
- Dress the salad: Drizzle the dressing evenly over the salad just before serving. I like to add fresh basil for a pop of brightness, too. Enjoy right away!
Kitchen Tools I Use
- Serving Platter or Large Bowl
- Small Bowl
- Measuring Cups
- Measuring Spoons
Serving Suggestions
If serving this peach burrata salad as a complete meal, I like to top it with grilled chicken thighs, balsamic chicken, air fryer salmon, orreverse seared steak. Then, I add a side ofgluten-free garlic bread or gluten-free garlic breadsticks.
It’s also the perfect appetizer or side dish for a summer spread. Pair it with grilled shrimp skewers, grilled bruschetta chicken, or grilled pork chops for an easy weeknight dinner. Or, if hosting a crowd, add grilled corn on the cob, air fryer roasted potatoes, or potato salad, too!
More Easy Summer Salad Recipes
Peach Burrata Salad Recipe
Ingredients
For the Salad
- 1 (5-ounce) container salad greens of choice (spring mix works especially well)
- 2 peaches sliced
- 1 avocado sliced
- 1/2 cup pickled onions
- 1 (8-ounce) container burrata broken up
- 1 cup grape tomatoes halved
- Optional: 1/4 cup sliced almonds
- Optional for a full meal: 2-3 balsamic chicken breasts sliced
For the Dressing
- 1/4 cup olive oil
- 3 tablespoons white peach balsamic vinegar see note
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder or 1 clove garlic finely grated or crushed
Instructions
- Arrange the greens on a large serving platter or in a large salad bowl.
- Top with the sliced peaches, avocado, pickled onions, grape tomatoes, and burrata. Tear the burrata slightly so the creamy center can mix into the salad.
- If using, sprinkle the sliced almonds over the top.
- In a small bowl or jar, whisk together the olive oil, white peach balsamic vinegar, salt, pepper, garlic, and Dijon mustard until well combined.
- Drizzle the dressing over the salad just before serving and enjoy immediately.
Notes
- If you don’t have white peach balsamic, another flavored white balsamic works beautifully here. If you only have plain white balsamic vinegar, add a teaspoon of honey or maple syrup to the dressing for a touch of sweetness, more to taste.
- Add grilled chicken, salmon, or steak to make this a complete meal.
- Fresh basil makes a delicious addition if you have some on hand.
- Storage: Once assembled, this salad is best served right away. However, you can prep the components separately. Store the produce in separate airtight containers in the fridge for 1-2 days. Then, combine the dressing and store it in an airtight container in the fridge for up to 1 week. Combine the salad ingredients just before serving.Â
