This Peach Burrata Salad features juicy summer peaches, creamy avocado, milky and melty burrata cheese all on top of arugula and topped with crunchy croutons and a woodsy balsamic glaze. It can be enjoyed as a lovely dinner or excellent appetizer.
Table of Contents
About this Salad
I've got another summer salad recipe for all you green-eating machines. We've got to take advantage of the ripe, juicy, and down right delicious fruit that grows in the summer and up our salad game while we can!
This Peach Burrata Salad features juicy summer peaches, creamy avocado, milky and melty burrata cheese all on top of arugula and topped with crunchy croutons and a woodsy balsamic glaze.
It can be enjoyed as a lovely dinner or excellent appetizer. Serve by itself or with your favorite protein. You won't want to skip whipping up this restaurant quality dish from the comfort of your own kitchen!
Ever thought mozzarella and burrata cheese were basically the same? I have, and in making this recipe, I sure learned a lot. They are similar, but there are some really interesting differences you may not have known before. I share more details below!
- Arugula: This green has more of a bitter taste, but it pairs well with sweet burrata cheese and balsamic glaze.
- Prosciutto: Saltiness that contrasts the bitter arugula and peaches nicely.
- Burrata: Rich and sweet, this mozzarella cheese literally melts in your mouth. It is SO delicious!
- Peach: Summer is the perfect time to enjoy this sweet fruit. Buy them locally if you can!
- Croutons: I recommend you check out my Homemade Croutons recipe!
- Balsamic Glaze: The most perfect way to finish off this sweet salad.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Start with a bed of fresh arugula. If you'd like, massage the arugula with a little lemon juice, salt and pepper for exceptional flavor.
2. Wash and slice in half to remove the pit. Then, cut into ¼” slices. Slice your avocado in half length-wise, remove the pit, then cut into ¼” slices. Add arugula to a large bowl and layer with peaches, avocado, and prosciutto.
3. Add the croutons and burrata cheese. You may separate the cheese or leave it together. It does pull apart quite nicely.
4. Add the croutons and burrata cheese. You may separate the cheese or leave it together. It does pull apart quite nicely. Finish off by drizzling balsamic glaze and olive oil. Add salt and red pepper flakes. Enjoy!
At first glance, you might think mozzarella and burrata are extremely similar. And while that's partly true, there's a lot that's different about them, too.
Mozzarella cheese is usually made from cow's milk, but you can also find buffalo mozzarella, which is made from water buffalo's milk. Mozzarella is soft and moist, but still holds shape. It tastes fresh and becomes super stretchy when it melts.
Burrata, on the other hand, may look like a type of mozzarella cheese. However, it's not. The burrata shell is made of mozzarella cheese, but it's in a league of it's own. And for good reason! The inside is filled with curd and cream. When you cut it, the insides falls apart, or "melts." Burrata tastes richer and milkier than mozzarella cheese.
Because the ingredients are pretty delicate, I recommend enjoying this salad right away. You can store for up to one day in an airtight container in the refrigerator, but keep the dressing separate to avoid things from getting too soggy.
Gently squeeze the peach in your hand. If it’s slightly soft and smells sweet, it’s ready to eat. You want to see a soft, golden yellow color on the peach along with redness. As long as the skin isn't too wrinkly, you're fine to enjoy.
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Peach Burrata Salad
- Salad bowl
- Cutting Board
- 3 cups arugula
- 2 balls burrata cheese
- 1 peach
- ½ avocado
- ½ cup prosciutto, about 4 slices
- ½ cup croutons
- 3 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- pinch salt and pepper
- pinch red pepper flakes, optional
- First, let's prep the peaches. Wash and slice in half to remove the pit. Then, cut into ¼” slices.
- Slice your avocado in half length-wise. Then, cut into ¼” slices. Use a spoon to scoop out the fruit and remove the skin.
- Dice prosciutto in small pieces. You can leave it whole, however. I prefer it diced so there's a little piece in each bite.
- Arrange the salad in a large bowl or platter. Layer arugula with burrata cheese. You may separate the cheese or leave it together. It does pull apart quite nicely. Top with peaches, avocado, prosciutto, and croutons.
- Finish off by drizzling balsamic glaze and olive oil. Add salt and pepper and a pinch of red pepper flakes.
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