Burrata Peach Arugula Salad

This Burrata Peach Arugula Salad is made with peaches, baby arugula, creamy burrata and topped with a balsamic glaze.

This salad couldn’t be easier to make, especially if you opted to buying store bought balsamic glaze. It requires minimal chopping and it is so easy to put together. The best summer salads require 10 minutes of prep and look aesthetically colorful. The fresh arugula paired with the peach and burrata is everything you have ever dreamed about. You can never leave out the cheese.

If you love this recipe, feel free to try my Watermelon Feta Basil Balsamic Salad and my Fennel Red Onion Salad!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Burrata Peach Arugula Salad
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Peaches
• Arugula
• Burrata
• Balsamic glaze

See recipe card for Burrata Peach Arugula Salad quantities.

Instructions

Hint: You can make your own balsamic glaze or store bought balsamic glaze. You could also use any dressing you would like, or even just olive oil and vinegar.

Substitutions

Arugula: I love using fresh arugula for this salad, although you can use watercress, baby spinach or mixed greens.

Peaches: Peaches are a key ingredient to this recipe. If you prefer something else, you could use apricots, plums or pluots.

Burrata: I love the creaminess that burrata brings to this recipe. If you prefer using bufala mozzarella or goat cheese that works too.

Balsamic glaze: You can make your own balsamic glaze or store bought balsamic glaze. You could also use any dressing you would like, or even just olive oil and vinegar.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Deluxe - add tomatoes, prosciutto, or basil.

Check out this Green Goddess Salad Recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure to prep everything before putting it together.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.