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Peach Burrata Salad with Arugula: Bright Summer Lunch That Stays Crisp Pinterest recipe pin

Peach Burrata Salad with Arugula and Balsamic Drizzle

A bright summer salad of ripe peaches, creamy burrata, peppery arugula, and a light balsamic-lemon vinaigrette for a balanced, satisfying lunch or side. Serve with crusty bread or a chilled sparkling non-alcoholic spritzer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz baby arugula washed and thoroughly dried
  • 2 ripe peaches about 8–10 oz total, thinly sliced
  • 1 8- oz ball burrata drained and torn into 2–3 pieces
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon white balsamic vinegar or fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 tablespoon balsamic glaze optional, for finishing
  • 6 –8 fresh basil leaves torn (optional)
Optional toppings
  • 2 tablespoons sliced toasted almonds or pistachios optional

Equipment

  • 1 Salad spinner or large colander and clean kitchen towels
  • 1 Sharp paring knife
  • 1 Small mixing bowl for dressing
  • 1 Rimmed sheet pan or large serving platter

Method
 

Prep the produce
  1. Rinse the arugula and spin or pat dry until no surface moisture remains; set aside in the refrigerator while you finish other steps.
Drain burrata and slice peaches
  1. Place the burrata on a paper towel for at least 10 minutes to remove excess whey; thinly slice the peaches and blot particularly juicy slices with paper towels.
Make the dressing
  1. Whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon white balsamic or lemon juice, 1 teaspoon honey, 1/4 teaspoon kosher salt, and a few grinds of black pepper until combined.
Dress fruit and assemble
  1. Toss the peach slices with about 1 teaspoon of the dressing in a small bowl to coat lightly; arrange the arugula on a platter, scatter the dressed peaches over the greens, then gently nestle torn pieces of burrata on top.
  2. Drizzle the remaining tablespoon of olive oil and a light sweep of balsamic glaze over the salad if using; finish with torn basil leaves and toasted nuts, serving immediately.

Notes

Drain the burrata for 10 minutes and add it at the last minute to avoid excess liquid. Dress peaches lightly—not the greens—to keep arugula crisp. Store components separately; assembled leftovers keep up to 24 hours but will soften.