Peach and Burrata Arugula Salad

This Peach and Burrata Salad with Arugula is peak summer in a bowl — the kind of fresh, vibrant salad that feels elegant but takes less than 15 minutes to make. Sweet, juicy peaches pair beautifully with creamy burrata, peppery arugula, and a tangy balsamic-honey vinaigrette. It's finished with toasted almonds for crunch and just a sprinkle of sea salt to pull it all together.

Inspired by the classic pairing of peach and prosciutto, this meatless version keeps things simple and light, letting the seasonal ingredients shine. Whether you’re serving it as a side, starter, or light main course, this salad is fresh, flavorful, and guaranteed to impress.

Why You’ll Love This Recipe:

No cooking required (or grill if you want to!)

1. Ready in 15 minutes

2. Naturally vegetarian & gluten-free

3. Perfect for summer entertaining or quick lunches

4. Balanced sweet, salty, creamy, and peppery flavors

Final Thoughts:

This Peach and Burrata Arugula Salad is summer simplicity at its best — fresh fruit, creamy cheese, crisp greens, and a tangy-sweet vinaigrette that ties everything together. It’s the perfect no-fuss dish for when you want something light, seasonal, and packed with flavor.

Yield: 2-4 servings

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Peach and Burrata Arugula Salad

Prep time: 10 MinTotal time: 10 Min

This Peach and Burrata Salad with Arugula is peak summer in a bowl — the kind of fresh, vibrant salad that feels elegant but takes less than 15 minutes to make. Sweet, juicy peaches pair beautifully with creamy burrata, peppery arugula, and a tangy balsamic-honey vinaigrette. It's finished with toasted almonds for crunch and just a sprinkle of sea salt to pull it all together.

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Ingredients

For the Salad

• 3–4 cups fresh arugula
• 2 ripe peaches, sliced (grilled optional)
• 1 ball burrata cheese (about 4 oz), torn or left whole
• ¼ cup toasted almonds or walnuts, roughly chopped
• Flaky sea salt & black pepper, to taste
• Optional: fresh basil leaves for garnish

For the Balsamic Honey Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey (or maple syrup for vegan option)
• ½ tsp Dijon mustard
• Pinch of salt and pepper

Instructions

1. In a dry skillet over medium heat, toast almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
2. In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until emulsified.
3. On a serving platter or large bowl, layer arugula, peach slices, and torn burrata. Drizzle with the dressing, then top with toasted nuts and a sprinkle of flaky salt. Add fresh basil if desired.
4. Serve as a starter, side, or light meal with crusty bread or alongside grilled veggies.

Notes

Grill the peaches for caramelized edges and added depth

Swap the nuts: Pistachios or pecans also work beautifully

Make it vegan: Use a vegan mozzarella-style cheese or avocado instead of burrata

Add a splash of lemon juice for extra brightness

Nutrition Facts

Calories

310

Carbs

23 g

Cholesterol

0 mg

Fat

24 g

Fiber

4 g

Net carbs

19 g

Protein

5 g

Sat. Fat

3 g

Sodium

160 mg

Sugar

18 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.