This peach salad combines juicy, ripe peaches with peppery arugula, creamy burrata, and a simple balsamic drizzle for an elegant, refreshing dish. It comes together in about 10 minutes with no cooking required, making it a great side for a summer dinner party or a light lunch on its own.
Why This Combination Works
Sweet, juicy peaches pair beautifully with the slightly bitter, peppery bite of arugula, while creamy burrata adds richness that balances everything out. A simple balsamic glaze ties it all together with a touch of tangy sweetness, and toasted nuts add a bit of crunch.
Ingredients
Serves 4 as a side salad
- 4 cups fresh arugula
- 3 ripe peaches, sliced into wedges
- 8 oz burrata cheese (or fresh mozzarella)
- ⅓ cup toasted almonds or pecans, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or balsamic glaze)
- Salt and black pepper, to taste
- Fresh basil or mint leaves, torn, for garnish (optional)
- Honey, for drizzling (optional)
Equipment
- A sharp knife and cutting board
- A large serving platter or bowl
- A small skillet (for toasting nuts)
Instructions
Step 1: Toast the nuts
In a dry skillet over medium-low heat, toast the almonds or pecans for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
Step 2: Prep the peaches
Wash the peaches and slice them into wedges, removing the pit. Peeling is optional — the skin is soft enough that many people leave it on.
Step 3: Arrange the salad
Spread the arugula out on a large serving platter as the base. Arrange the sliced peaches over the top.
Step 4: Add the burrata
Tear the burrata into pieces and nestle it among the peaches and arugula, letting some of the creamy interior spill out slightly for a rustic presentation.
Step 5: Dress the salad
Drizzle the olive oil and balsamic vinegar (or glaze) evenly over the salad. Season with salt and pepper to taste.
Step 6: Finish and serve
Sprinkle the toasted nuts over the top, along with torn fresh basil or mint, if using. Add a light drizzle of honey for extra sweetness, if desired. Serve immediately.
Tips for the Best Peach Salad
- Use ripe, in-season peaches for the best natural sweetness and flavor.
- Assemble just before serving — arugula wilts quickly once dressed, and burrata is best enjoyed fresh.
- Toast the nuts for the best flavor and crunch; skipping this step will give a flatter result.
- Swap the cheese — goat cheese or feta both work well in place of burrata for a tangier version.
- Add prosciutto for a salty, savory contrast to the sweet peaches.
Storage
This salad is best served fresh and assembled right before eating, since the arugula wilts and the peaches release juice over time. It’s not recommended for making ahead or storing leftovers.
Final Thoughts
This peach salad is an elegant, no-cook dish that lets ripe summer peaches shine alongside creamy burrata and peppery greens. It’s simple enough for a weeknight side but feels special enough for entertaining guests.
