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Home » Savory » Peach Burrata Arugula Salad

Peach Burrata Arugula Salad

Published: Jul 9, 2022 · Modified: Sep 13, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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

Peach Burrata Arugula Salad individual ingredients on a white marble background. Each item is labeled with a dark red box with white text in all caps.
  • 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.
  1. 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.
  1. 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.
  1. 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.

You Might Also Like

  • Burrata, Prosciutto, and Peaches Plate
  • Trader Joe's Summer Fruit & Cheese Board
  • Crenshaw Melon, Prosciutto & Burrata
  • Fresh Watermelon Mozzarella Salad

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

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

Peach Burrata Arugula Salad

Mara
Need to use up ripe peaches? This 5-minutes Peach Burrata Arugula Salad is the way to go! Baby Arugula topped with fresh peaches, burrata, pistachios and a simple honey vinaigrette create this light and fresh salad recipe. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Salad, Side Dish
Cuisine American
Servings 4 people
Calories 500 kcal

Ingredients
  

  • 4 cups baby arugula
  • 2 peaches ripe
  • 8 ounces burrata I used 4 burrata balls (2 ounces)
  • ¼ cup pistachios salted & roasted

Simple Dressing

  • 3 tablespoons red onion, minced
  • ⅓ cup champagne vinegar
  • ½ cup extra virgin olive oil use one that is mild & neutral in taste
  • 2 teaspoon dijon mustard
  • 2 tablespoon honey
  • salt, pepper and chili flakes to taste

Instructions
 

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

Notes

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.
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. 
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 500kcal | Carbohydrates: 20g | Protein: 13g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 40mg | Sodium: 46mg | Potassium: 272mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1150IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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