Burrata Peach Salad combines juicy, ripe peaches and rich, creamy burrata to create a refreshing dish that’s bursting with flavor. This salad is the perfect summer appetizer or light meal and features the delightful crunch of grilled corn and the nutty flavor of toasted pepitas. Drizzled with an easy homemade balsamic vinaigrette, each bite offers an unforgettable experience that’s both simple and sophisticated.

Table of Contents

Ingredients You’ll Need
How to Make Burrata Peach Salad
Storing & Reheating
Chef’s Helpful Tips
Burrata Peach Salad

This salad is not just a dish; it’s a celebration of summer’s best ingredients. I remember the first time I made it—it was a warm afternoon, and I had just picked up a fresh batch of peaches from the local market. As I sliced them up and combined them with the burrata, I couldn’t help but feel excited about sharing this vibrant salad with friends. It’s one of those recipes that always impresses, yet it comes together effortlessly.

Why You’ll Love This Recipe

Simple & Quick: This Burrata Peach Salad comes together in just about 30 minutes, making it a fast option for busy days.
Irresistible Flavor: The combination of sweet peaches, creamy burrata, and savory grilled corn creates a flavor explosion that will have your taste buds dancing.
Eye-Catching Appeal: The contrasting colors and textures make this salad a true showstopper on any table.
Flexible Serving: Perfect for a picnic, summer barbecue, or as a light brunch option, it fits effortlessly into any occasion.
Diet-Friendly Options: This salad is gluten-free and can be easily adapted for various dietary preferences.

Ingredients You’ll Need

3 peaches, sliced: Choose ripe, juicy peaches for the sweetest flavor. If fresh peaches aren’t available, you can use canned peaches (drained) as an alternative.
3 ears of corn, husks removed, grilled and kernels cut off: Fresh corn adds a lovely sweetness; grilling brings out its natural flavor. Frozen corn can also be used but may lack that grilled taste.
2 balls burrata, torn into chunks: Burrata’s creamy interior complements the salad beautifully. If you can’t find burrata, fresh mozzarella is a good substitute.
3 tablespoons pepitas, toasted: These pumpkin seeds add a lovely crunch. You can swap them with toasted nuts like almonds or walnuts for a nutty twist.
Fresh basil leaves: The aromatic touch of basil elevates the salad significantly. Swap it out for mint if you prefer a different herbal note.
2 tablespoons balsamic vinegar: Adds a tangy depth to the salad. You can use a flavored balsamic for an extra kick.
1 tablespoon Dijon mustard: This adds a subtle sharpness to the vinaigrette. Whole grain mustard can be used if you prefer a coarser texture.
1 tablespoon maple syrup or honey: For a hint of sweetness, choose maple syrup for a vegan option or honey for a richer flavor.
1 tablespoon olive oil: A good quality extra virgin olive oil adds a luxurious richness.
Kosher salt and freshly ground black pepper to taste: Essential for bringing out all the flavors; adjust according to your preference.

How to Make Burrata Peach Salad

Grill the Corn: Start by rubbing a little olive oil and salt onto the 3 ears of corn. Place them on a preheated grill set to 400° F. Grill for about 8-10 minutes, rotating occasionally until golden and charred. Remove from the grill and allow them to cool before cutting the kernels off the cob.
Prepare the Balsamic Vinaigrette: While the corn is grilling, combine 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup (or honey), and 1 tablespoon olive oil in a jar or bowl. Cover and shake (or whisk) until well combined, then taste and adjust seasoning as needed.
Assemble the Salad: On a serving platter, arrange the sliced peaches in a beautiful pattern. Scatter the grilled corn kernels among the peaches.
Add Burrata and Toppings: Tear the burrata balls into chunks, placing them generously over the peaches and corn. Finish by scattering the toasted pepitas and fresh basil leaves over the top.
Drizzle and Serve: Give the salad a lovely drizzle of balsamic vinaigrette just before serving. Enjoy immediately for the best texture and flavor.

Storing & Reheating

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate until you’re ready to serve to prevent the salad from becoming soggy. This salad does not freeze well due to the texture changes after thawing, but you can easily make the components ahead of time for quick assembly. If you are reheating leftover corn, do so on low heat just until warmed through; avoid overcooking to maintain its crispness.

Chef’s Helpful Tips

Ensure your peaches are ripe for maximum sweetness—firm peaches won’t provide the best flavor.
Don’t skip grilling the corn! It adds so much depth; the slight charring brings out a sweet nuttiness.
If pressed for time, pre-peeled and cut corn from the store can work in a pinch, but fresh is always best.
Use high-quality balsamic vinegar for the vinaigrette for a better overall flavor—cheap ones can be rather harsh.
Feel free to prepare the vinaigrette a day ahead for even more flavor infusion.

This Burrata Peach Salad is truly a blend of simple and delicious ingredients that highlights what summer has to offer. It’s perfect for those days when you want something light yet satisfying, and it’s also great for impressing guests at gatherings. Don’t hesitate to experiment with different ingredients based on your preferences or what you have on hand—culinary creativity is part of the fun!

Recipe FAQs

Can I use other fruits in this salad?

Absolutely! While peaches shine in this recipe, nectarines, plums, or even berries can make fantastic substitutes. Just be sure to choose fruits that are in season for the best flavor.

What if I can’t find burrata?

If burrata is hard to come by in your area, fresh mozzarella or even goat cheese can serve as lovely alternatives. Each option will slightly change the flavor profile but will still be delicious!

How can I make this salad vegan?

To make it vegan, simply replace the burrata with a plant-based cheese alternative or omit the cheese altogether. Additionally, use maple syrup instead of honey in the vinaigrette to keep it vegan-friendly.

Can I prepare this salad in advance?

You can prep the individual components ahead of time but avoid assembling the salad until right before serving. This keeps the ingredients fresh and vibrant, particularly the peaches and the burrata, which can wilt if mixed too early.

Dive into this delightful Burrata Peach Salad and discover the beautiful flavors of summer in every bite! Whether you’re serving it up at a gathering or savoring it solo, this salad is bound to charm and satisfy. Enjoy every forkful!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Burrata Peach Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: Grilling
Cuisine: Italian

Print Recipe

Description

This Burrata Peach Salad is a delightful blend of flavors with fresh peaches, grilled corn, and creamy burrata, perfect for a light meal or a side dish. Enjoy its simplicity and irresistible taste!

Ingredients

Scale

3 peaches sliced
3 ears of corn husks removed, grilled and kernels cut off
2 balls burrata torn into chunks
3 tablespoons pepitas toasted
basil leaves
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Rub olive oil and salt onto the corn. Grill the corn on a preheated grill at 400°F for 8-10 minutes, turning occasionally. Remove from the grill and allow to cool, then cut the kernels off the cob.
While the corn is grilling, prepare the balsamic vinaigrette by mixing all ingredients in a jar or bowl. Shake or whisk until well combined and adjust seasoning to taste.
Arrange sliced peaches on a serving platter and scatter the grilled corn over the peaches.
Tear burrata into chunks and place them on top of the salad. Add toasted pepitas and basil leaves. Drizzle the balsamic vinaigrette over the salad and serve immediately.

Notes

For best flavor, use ripe peaches.
Feel free to substitute honey for maple syrup if desired.
The salad can be prepared a few hours in advance but should be dressed just before serving.