Peach Burrata Arugula Salad

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You can't get any simpler or more delicious than this Peach Burrata Arugula Salad. Sliced peaches are placed on a bed of baby arugula with dollops of creamy burrata cheese, crunchy pistachios and a simple vinaigrette.

A bed of baby arugula on a white large scallop platter with sliced peaches, torn burrata and crushed pistachios on white marble background.

This Peach Burrata Arugula Salad is a healthy, quick summer salad. Sweet peaches, creamy burrata cheese, and peppery arugula are tossed together with a honey champagne vinaigrette. It's topped with roasted pistachios for a delicious crunchy. It's simple to throw together, but so fresh and flavorful.

If you love this the combination of peaches and burrata you have to try my Burrata, Prosciutto, and Peaches Plate. It can be made just as quick as this salad and includes crunchy toasted ciabatta and balsamic glaze. Or, if you're love peaches for dessert, you have to try this Roasted and Smoked Peach Sorbet.

Why You'll Love this Recipe

This recipe is quick! It takes about 5 minutes to make a big bowl of this delicious salad.
This salad has lots of great texture – tender and juicy peaches, crunchy pistachios and fresh arugula and creamy burrata.
Perfect summer salad! - Refreshing and delicious

Close up of Peach Burrata Arugula Salad on a large scallop platter.

Ingredients

Baby Arugula - this is the base of our salad. It's so tender and peppery not to mention also rich in calcium and potassium but can also be bitter. But, if you have another green on hand you can use that instead like kale, spinach and mixed greens.
Peaches - use fresh peaches for the best result! Check out this article on how to tell if a peach is ripe.
Burrata Cheese - Rich and creamy, burrata cheese is absolutely delicious. It's not quite the same thing as mozzarella cheese but is very similar. I used 4 (2 ounce balls) however you can use 1 large burrata ball instead.
Pistachios - salted and crunchy pistachios add an extra element to the salad that kicks it up a notch.

Dressing Ingredients

The baby arugula is naturally bitter. This dressing is simple to not make the salad even more bitter instead we want something simple that enhance the natural sweet and fruitiness of the peaches.

Olive Oil - Good quality extra virgin olive oil is key here for the robust flavor. You'll want something mild and neutral in flavor to really let the peaches shine.
Honey - To add sweetness and balance out the acidity.
Champagne Vinegar - You can also use white wine vinegar.
Red Onion - Red onions lend a beautiful little bit of purple to this even more colorful salad and a sharp bite. Optionally, you can put the red onion in an ice water bath to remove some of the 'bite' of the red onion. You could also use shallot.
Dijon Mustard - To help the vinegar and oil emulsify.
Salt and Pepper to taste
Chili Flakes - completely optional, I like just a pinch to add extra flavor to the vinaigrette.

Step-by-Step Instructions

A small cutting board with peaches sliced into thin slices, a small wood bowl with chopped pistachios. A black #1 number in the upper left corner in a white circle.

Crush pistachios and wash, dry and slice peaches thinly and set aside. Also, mince red onions.

A mason jar with a yellow dressing in it with a gold lid on top on a white marble background. There's a white #2 in a red circle in the upper left corner.

In a jar, add together the olive oil, red onion, champagne vinegar, honey and dijon mustard. Season to taste with salt, pepper and chili flakes. Put lid on top and shake for a minute until completely emulsified. If you don't have a jar, use a bowl and whisk instead.

A bed of baby arugula on a white large scallop platter with sliced peaches, torn burrata and crushed pistachios on white marble background. A white #3 in the a red circle in the upper left corner.

Place baby arugula on a serving platter or bowl. Top with the peaches and torn burrata cheese. Drizzle some dressing over the salad and garnish with pistachios. Serve immediately.

Expert Tips

Eat the Day Made! - Personally, if you dress the salad, I recommend eating the salad the day made. However, if you don't mind slightly wilted arugula, you could store salad in the refrigerator for 1 additional day.
Ap-PEACH-iate Ripe Peaches! - The peaches are the star of the show here so be sure to use ripe ones for optimal flavor.
Use High-Quality Olive Oil - The flavor of this salad really depends on each ingredient being the freshest and most high-quality. Avoid olive oil blends and opt for the pure stuff. It will make all the difference! You'll want something neutral and mild in taste.

Substitutions

Cheese: Mozzarella is the closest to like a burrata without all those creamy curds in the center. If you are looking for a more pungent cheese: you could use a blue cheese or a goat cheese for a nice mild creamy cheese.
Nuts: Almonds, candied walnuts, candied pecans
Salad Mix: Mixed greens, spinach or spring greens

Recipe FAQ

Can you make it ahead of time?

You could make the the dressing a day or so ahead of time however I recommend assembling the salad right serving.

Is there anything else I could add to this salad?

This salad is delicious and simple but you can definitely add prosciutto, grilled chicken, or avocado to bulk this salad up a bit.

How can I tell is a peach is ripe?

Ripe peaches will smell sweet, have dark yellow color and will be slightly soft when squeezed.