Burrata Peach Salad is truly a delightful dish that captures the essence of summer. The creaminess of fresh burrata pairs beautifully with the juicy sweetness of ripe peaches, creating a burst of flavor in every bite. When you take a forkful of this salad, you get a wonderful contrast of textures, from the silky cheese to the crunchy toasted pepitas and the tender grilled corn. Plus, the colors are simply stunning, with bright yellows and greens making it a feast for the eyes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Burrata Peach Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Burrata Peach Salad

I first stumbled upon a version of this recipe at a local farmer’s market where the vibrant produce inspired me to recreate something fresh and lively at home. This Burrata Peach Salad quickly became a favorite for summer parties and casual dinners alike. It’s an impressive yet easy dish to whip up, making it a perfect addition to any gathering or simply enjoyed at home. With ripe summer peaches in the spotlight, it truly celebrates the season’s best offerings. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: You can have this beautiful salad ready in just about 20 minutes.
Irresistible Flavor: The combination of creamy burrata and sweet peaches is heavenly.
Eye-Catching Appeal: It’s a showstopper on any table, thanks to its vibrant colors.
Flexible Serving: Enjoy it as a light lunch, side dish, or a stunning party platter.
Diet-Friendly Options: Easily adaptable for gluten-free diets or vegetarian preferences.

Ingredients You’ll Need

3 peaches sliced: Choose ripe, juicy peaches for the best flavor; firm peaches won’t yield the same sweetness.
3 ears of corn husks removed, grilled and kernels cut off: Grilling adds a smoky sweetness; if fresh corn isn’t available, you can use canned or frozen.
2 balls burrata torn into chunks: This soft cheese is the star; if you can’t find burrata, fresh mozzarella can work as a substitute.
3 tablespoons pepitas toasted: Toasting enhances their nutty flavor; pumpkin seeds can be swapped with sunflower seeds if desired.
Basil leaves: Fresh basil adds a lovely aromatic note; if unavailable, mint can be an excellent alternative.
2 tablespoons balsamic vinegar: Choose high-quality vinegar for the dressing; red wine vinegar is a good substitute if needed.
1 tablespoon dijon mustard: This adds a tangy kick; feel free to use yellow mustard if that’s what you have.
1 tablespoon maple syrup or honey: Adds a hint of sweetness to balance the dressing; agave syrup can be used instead of honey.
1 tablespoon olive oil: Extra virgin olive oil is ideal for a richer taste; any light oil can work if you’re looking for something neutral.
Kosher salt and freshly ground black pepper to taste: These seasonings bring everything together; adjust according to your preference.

How to Make Burrata Peach Salad

Grill the Corn: Rub a little olive oil and salt onto the ears of corn. Preheat your grill to 400°F and cook the corn for 8-10 minutes, rotating occasionally until it’s nicely charred. Once cooled, cut the kernels off the cob.
Make the Dressing: While the corn grills, 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. Secure the lid and shake or whisk until well blended. Taste and season with salt and pepper as needed.
Assemble the Salad: On a serving platter, arrange the sliced peaches beautifully. Now, scatter the grilled corn over the peaches for that added crunch.
Add Burrata: Tear the burrata into chunks and distribute it evenly over the corn and peaches, letting the creaminess cascade among the other ingredients.
Finish & Serve: Sprinkle the toasted pepitas and basil leaves generously over the top. Finally, drizzle your balsamic vinaigrette over the salad. Serve immediately and enjoy the vibrant flavors!

Storing & Reheating

Store any leftover Burrata Peach Salad in an airtight container in the refrigerator for up to two days. The salad is best enjoyed fresh, as the textures can soften over time. Avoid freezing it, as the creaminess of the burrata will change after thawing. If you have to save it, keep the dressing separate until you’re ready to serve. When ready to eat, let it sit at room temperature for a bit and consider adding a fresh drizzle of olive oil or balsamic vinegar for a flavor boost.

Chef’s Helpful Tips

When grilling corn, be sure to keep an eye on it to avoid over-charring, which can lead to bitterness.
For perfectly tender peaches, look for ones that give slightly to pressure but aren’t too mushy.
Let your burrata come to room temperature before serving; it enhances its creaminess and flavor.
If you want to make this salad ahead of time, prepare the corn, dressing, and assemble everything a little before serving; just add the burrata at the last minute to keep it fresh.
Experiment with different herbs! Thyme or even dill can change the entire character of the dish.

Burrata Peach Salad is truly a canvas for creativity. You can switch up the ingredients based on what’s in season or to suit personal preferences. Don’t hesitate to play around with the ratios and try different nuts or even add some fresh berries for an extra pop of flavor. The key is enjoying the process and making it your own!

Recipe FAQs

Can I use frozen peaches for this salad?

Yes, you can use frozen peaches if fresh ones aren’t available. Just ensure they’re thawed and well-drained before slicing them for the salad.

What’s a good substitute for burrata?

If burrata isn’t available, fresh mozzarella can be used. While it won’t have the same creaminess, it does provide a similar milky flavor.

Is this salad easy to make ahead of time?

Absolutely! You can grill the corn and prepare the dressing ahead of time. Just wait to assemble the salad until you’re ready to serve to keep the ingredients fresh.

How can I make this salad vegan?

For a vegan option, skip the burrata and use your favorite plant-based cheese. Substitute honey with maple syrup in the dressing, and you’re all set!

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Burrata Peach Salad

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

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Description

This Burrata Peach Salad combines sweet peaches, creamy burrata, and grilled corn, topped with a zesty balsamic vinaigrette. It’s easy to make and ideal for a quick, healthy meal or lunch that will impress your guests.

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, to taste
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Kosher salt, to taste
freshly ground black pepper, to taste

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Instructions

Rub a bit of olive oil and salt on the corn ears, then place them on a preheated grill at 400°F. Grill for 8-10 minutes, rotating occasionally for even cooking. After grilling, let them cool, then cut the kernels off the cob.
Combine all ingredients for the balsamic vinaigrette in a jar or bowl, seal, and shake (or whisk) until mixed. Adjust seasoning to taste and set aside.
Arrange the sliced peaches on a serving platter, then add the grilled corn on top.
Tear the burrata into chunks and place them over the peaches and corn. Sprinkle toasted pepitas and basil leaves on top. Drizzle balsamic vinaigrette over the salad and serve immediately.

Notes

Grilling the corn gives it a smoky flavor that enhances the salad’s taste.
Using fresh, ripe peaches will make the salad taste even better; look for ones that yield slightly when pressed.
Feel free to swap maple syrup with honey for a different sweetness.