Burrata salad is the greatest of all salads. The star of the show is creamy burrata cheese on a bed of arugula, topped with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette.
Save the Recipe!
My favorite way to serve burrata is with fruit…specifically peaches! Peaches have that perfect sweet-tart taste that cuts the rich, creaminess of burrata. Served as a salad with a tangy and citrusy vinaigrette, burrata shows off its light, summery side!
Sip on Eric’s Sparkling Blood Orange Cocktail while you’re cooking. If you’ve got extra peaches and are in the mood for something sweet, make Peach Cobbler – it’s the ultimate summer dessert!
What Is Burrata Cheese?
Burrata is a creamy Italian cow’s milk cheese. The outer layer of a burrata ball is fresh mozzarella, while the inside of the ball is Stracciatella (shreds of fresh mozzarella soaked in cream). When you cut into a burrata ball, the inside is soft and creamy and heavenly!
Burrata Salad Ingredients & Substitutions
The ingredients for burrata salad are so summery, fresh and bright!
The Salad
- Peaches – fresh peaches are cut in half and then grilled. If you can’t grill your peaches, warm them in a pan with olive oil.
- Burrata – burrata cheese is the star of the show! Can’t find it? You can use fresh mozzarella slices.
- Arugula – arugula adds a peppery undertone to this salad.
- Pistachios – I buy salted, shelled pistachios. They’re buttery and delicious.
- Ciabatta loaf – a ciabatta loaf is sliced into cubes for quick homemade croutons. You can use another type of Italian or French bread if you can’t find ciabatta.
- Basil – fresh basil leaves are sweet, minty and peppery, bringing everything together.
- Optional: shrimp, avocado or prosciutto – looking for an extra pop of protein? Add grilled shrimp, sliced avocado or prosciutto slices.
The Vinaigrette
- Champagne vinegar – champagne vinegar is light and citrusy. You can use white wine vinegar if you can’t find champagne vinegar.
- Orange juice & zest – we’ll be using the whole orange for our vinaigrette! The juice and zest add citrusy sweet undertones.
- Raspberries – fresh crushed raspberries add a pop of red and a sweet-tart touch that’s great with the peaches.
- Extra virgin olive oil – olive oil rounds out our vinaigrette.
How to Make Burrata Salad
There’s 5 steps to make the most delicious burrata salad!
- Grill the peaches.
Grill the peaches on high heat for 3-4 minutes per side until you have nice grill marks.
- Toast the croutons.
Toss your ciabatta bread cubes on a baking sheet in a single layer with about 3 tablespoons of olive oil. Sprinkle with salt. Broil your bread cubes in the oven on high broil for 3-4 minutes until light golden. Toss your bread cubes and broil for an additional 3-4 minutes until light golden.
- Make the vinaigrette.
Crush raspberries in a bowl. Add in ¼ teaspoon orange zest and the juice of the orange (about ½ cup). Add vinegar, 1/3 cup olive oil, and black pepper and salt to taste. Whisk to combine.
- Toss the arugula.
Pour half of the vinaigrette over the arugula and toss. Save the rest of the vinaigrette.
- Layer the burrata salad.
Make a bed of dressed arugula on a large serving platter or bowl. Decoratively add grilled peaches, halved burrata balls, and rustic croutons. Sprinkle with pistachios and basil leaves. Drizzle with remaining vinaigrette. Sprinkle with salt and pepper.
Frequently Asked Questions (FAQs)
Fresh mozzarella is a soft but sliceable mild Italian cheese. Burrata is a ball of cheese made with an outer casing of fresh mozzarella and an inner filling of Stracciatella (shredded mozzarella mixed with cream).
Burrata is mild, very soft and creamy. It has a rich, milky taste that’s slightly sweet.
Burrata can typically be purchased at your local grocery store in the cheese department. If not, look for a specialty cheese shop or Italian market.
Burrata Salad Tips
- Looking for an extra pop of protein? Add grilled shrimp, sliced avocado or prosciutto slices. Grill your shrimp on skewers for 5-6 minutes per side.
- Cut your peaches in half by running a knife around the outside, right to the pit. Pull your two slices apart and use a knife to carve the pit out. This process is easier as your peaches ripen.
- Don’t have a grill? Drizzle olive oil in a large pan over high heat and cook peaches for 3-4 minutes per side until just golden.
More Salad Recipes You’ll Love On Tastefully Grace!
- Pear Salad
- Balsamic Watermelon Salad with Sharp Cheddar & Candied Nuts
- Italian Fennel Orange Salad
- Simply Delicious Radish Salad
Peach And Burrata Salad
Ingredients
The Salad
- 3 ripe peaches, halved and pitted
- 3 burrata balls, about 4 ounces each
- 5 ounces arugula
- ½ cup salted, shelled pistachios
- 1 medium-sized ciabatta loaf, or other semi-soft, chewy Italian bread
- 1 handful fresh basil
The Vinaigrette
- 3 tablespoons champagne vinegar
- 1 medium orange
- 10 fresh raspberries
- 1/3 cup extra virgin olive oil, plus more to drizzle
- Salt & pepper, to taste
Instructions
- Grill the peaches on high heat for 3-4 minutes per side until you have nice grill marks. Set aside.
- Cut ciabatta loaf into rustic, bite-sized cubes. Toss your ciabatta cubes on a baking sheet in a single layer with about 3 tablespoons of olive oil. Sprinkle with salt. Broil your bread cubes in the oven on high broil for 3-4 minutes until light golden. Toss your bread cubes and broil for an additional 3-4 minutes until light golden. Set aside.
- Crush raspberries in a bowl. Add in ¼ teaspoon orange zest and the juice of the orange (about ½ cup). Add vinegar, 1/3 cup olive oil, and black pepper and salt to taste. Whisk to combine.
- Pour half of the vinaigrette over the arugula and toss. Save the rest of the vinaigrette.
- Make a bed of dressed arugula on a large serving platter or bowl. Decoratively add grilled peaches, halved burrata balls, and rustic croutons. Sprinkle with pistachios and basil leaves. Drizzle with remaining vinaigrette. Sprinkle with salt and pepper. Wow!
Video
Notes
- Looking for an extra pop of protein? Add grilled shrimp, sliced avocado or prosciutto slices. Grill your shrimp on skewers for 5-6 minutes per side.
- Cut your peaches in half by running a knife around the outside, right to the pit. Pull your two slices apart and use a knife to carve the pit out. This process is easier as your peaches ripen.
- Don’t have a grill? Drizzle olive oil in a large pan over high heat and cook peaches for 3-4 minutes per side until just golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
