Fresh Peach and Burrata Salad with Basil Easy Summer Recipe to Impress

Let me tell you, the scent of ripe, sun-warmed peaches mingling with creamy burrata and fresh basil is enough to make anyone’s mouth water. The first time I tossed together this fresh peach and burrata salad with basil, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, summer salads meant plain lettuce with a sad drizzle of dressing, but this recipe changed the game for me (and honestly, I wish I’d stumbled on it sooner!).

My family couldn’t stop sneaking bites off the plate while I was trying to snap pictures, and I can’t really blame them. This salad is pure, nostalgic comfort wrapped in a bright, fresh package. Whether you’re looking to brighten up your Pinterest cookie board or impress guests at a backyard barbecue, this fresh peach and burrata salad with basil hits all the right notes—sweet, creamy, herby, and just a little tangy. It’s dangerously easy to make, and you’re going to want to bookmark this one for every warm-weather gathering.

In the name of research, of course, I’ve tested this recipe more times than I can count, and it’s become a staple for family dinners, potlucks, and gifting (yes, salad gifting is a thing when it’s this good!). Honestly, if summer had a flavor, this salad would be it.

Why You’ll Love This Fresh Peach and Burrata Salad with Basil

This fresh peach and burrata salad with basil isn’t just a pretty face on the table—it’s packed with reasons you’ll reach for it again and again:

• Quick & Easy: Comes together in under 15 minutes, perfect for those busy summer nights or last-minute guests.
• Simple Ingredients: No fancy grocery trips needed; you likely already have peaches, burrata, and basil in your kitchen or nearby farmers market.
• Perfect for Summer Gatherings: Whether it’s brunch, a light lunch, or a side for your barbecue, this salad fits right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—my picky eater even asks for seconds!
• Unbelievably Delicious: The creamy burrata melts into the juicy peaches, with basil adding that fresh pop—trust me, it’s next-level comfort food.

What sets this salad apart? It’s all about balance. The creaminess of burrata isn’t overwhelming because the peaches bring juicy sweetness and basil adds a bright, herby contrast. Plus, drizzling just the right amount of extra virgin olive oil and a splash of balsamic vinegar brings everything together with a gentle tang that wakes up your taste buds. This isn’t just another salad—it’s your best fresh peach and burrata salad with basil, crafted to impress without stress.

It’s the kind of recipe that makes you close your eyes after the first bite and think, “Yep, this is summer on a plate.”

What Ingredients You Will Need

This fresh peach and burrata salad with basil uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easily found at your local market during peach season.

• Fresh Peaches: 3-4 ripe peaches, sliced (choose peaches that are firm but fragrant for best texture and sweetness)
• Burrata Cheese: 8 ounces (about 225 grams) fresh burrata, torn into bite-sized pieces (I recommend BelGioioso for creamy texture)
• Fresh Basil Leaves: 1 cup loosely packed, torn or chiffonade (adds a fragrant, herbal brightness)
• Extra Virgin Olive Oil: 2 tablespoons (use a good-quality oil like California Olive Ranch for richness)
• Balsamic Vinegar: 1 tablespoon (choose a syrupy, aged balsamic for a touch of sweetness)
• Sea Salt: To taste (Maldon flaky salt works great for finishing)
• Freshly Ground Black Pepper: To taste
• Optional: A handful of toasted pine nuts or walnuts for crunch (adds texture contrast)

Substitution tips: Feel free to swap burrata with fresh mozzarella for a milder flavor or use arugula instead of basil for a peppery twist. If peaches aren’t in season, nectarines or ripe plums make excellent alternatives.

Equipment Needed

• Sharp Knife: For slicing peaches precisely and neatly (a serrated knife can help with delicate fruit skin).
• Cutting Board: A sturdy surface to prep your ingredients safely.
• Large Salad Bowl or Serving Platter: To toss and present your fresh peach and burrata salad with basil beautifully.
• Tongs or Salad Servers: For gentle mixing without breaking up the burrata too much.
• Measuring Spoons: To get your olive oil and balsamic vinegar just right.

If you’re budget-conscious, you can skip fancy salad servers and simply use two large spoons. I’ve found that a good, sharp knife makes all the difference here—no one wants squished peaches! Also, keeping your burrata chilled until just before serving makes it easier to handle.

Preparation Method

1. Prepare the Peaches (5 minutes): Rinse your peaches under cool water and pat dry. Using a sharp knife, slice them into ¼-inch (about 6 mm) thick wedges. Aim for uniform slices so the salad looks inviting and the peaches hold their shape.
2. Tear the Burrata (2 minutes): Gently tear the burrata into bite-sized pieces. You want chunks big enough to enjoy creamy pockets but small enough to mingle with the peach slices. Place in your serving bowl or platter.
3. Prep the Basil (2 minutes): Wash and dry fresh basil leaves thoroughly. Tear or chiffonade the basil to release its aroma—avoid chopping with a knife as bruising can cause bitterness.
4. Assemble the Salad (3 minutes): Arrange the peach slices around and over the burrata in your bowl or platter. Scatter the basil leaves evenly on top, making sure every bite has that fresh herbal note.
5. Dress the Salad (2 minutes): Drizzle 2 tablespoons (30 ml) of extra virgin olive oil evenly over the salad. Follow with a tablespoon (15 ml) of balsamic vinegar, aiming for a light, glossy coating. Sprinkle sea salt and freshly ground black pepper to taste. If using, scatter toasted pine nuts or walnuts for crunch.
6. Final Touches and Serve (1 minute): Give the salad a gentle toss if desired, but be careful not to break up the burrata too much. Serve immediately to enjoy the contrast of textures and flavors at their peak.

Note: If you want to prep in advance, slice the peaches and keep refrigerated in an airtight container. Add burrata and basil just before serving to keep things fresh and vibrant.

Cooking Tips & Techniques

Honestly, this fresh peach and burrata salad with basil is more about good ingredients and simple technique than complicated cooking. Still, a few tips can make your salad shine:

• Choose Ripe But Firm Peaches: Overripe peaches can get mushy and watery, which dilutes the salad’s texture. You want peaches that yield slightly when pressed but still hold their shape.
• Handle Burrata Gently: Burrata is delicate, so tear it by hand rather than cutting. This keeps the creamy interior intact and gives delightful pockets of cheese.
• Basil Prep Matters: Use fresh basil and tear instead of chopping to avoid bitterness and bruising. If you have basil that’s starting to wilt, a quick ice water bath can revive it.
• Drizzle Dressings Slowly: Pour olive oil and balsamic in a thin stream to avoid overwhelming any one spot. You want a light, even coating to keep the salad fresh and balanced.
• Timing is Key: Assemble the salad close to serving time—burrata and peaches can release moisture if left too long, making the salad soggy.

One lesson I learned the hard way is that using cold burrata straight from the fridge can feel a little firm. Let it sit at room temperature for 10-15 minutes before assembling to enjoy that luscious creaminess fully.

Variations & Adaptations

This fresh peach and burrata salad with basil is wonderfully flexible. Here are some ways to make it your own:

• Seasonal Swap: In the cooler months, swap peaches for roasted butternut squash or pears, keeping the burrata and basil for that creamy-herbal contrast.
• Dietary Adjustments: For a dairy-free option, replace burrata with a plant-based cheese like cashew ricotta or omit cheese altogether and add avocado slices for creaminess.
• Flavor Boosts: Add a handful of arugula or baby spinach for a peppery bite. A sprinkle of chili flakes or cracked pink peppercorns adds a subtle heat that plays well with sweet peaches.
• Cooking Method: Lightly grill peach slices for a smoky twist before assembling the salad—this adds a caramelized depth that’s perfect for dinner parties.
• Crunch Factor: Toasted almonds or pistachios are tasty alternatives to pine nuts or walnuts, each bringing their own nutty flavor and crunch.

One variation I adore is drizzling a little honey over the top for extra sweetness when peaches are on the tart side. It’s a simple tweak that makes the salad feel just a bit more indulgent.

Serving & Storage Suggestions

This fresh peach and burrata salad with basil is best served fresh and at room temperature. The flavors bloom beautifully when the ingredients aren’t too cold. For presentation, serve on a large white platter or rustic wooden board to highlight the vibrant colors and textures.

Pair it with a crisp rosé or a light Sauvignon Blanc to complement the salad’s fresh flavors. It also pairs nicely with grilled chicken or fish for a light, balanced meal.

If you have leftovers (though rare!), store the salad components separately. Keep sliced peaches and basil in airtight containers in the fridge, burrata wrapped tightly. Assemble fresh before serving again. The salad will keep for up to 24 hours but may lose some freshness beyond that.

To reheat grilled peach versions, a quick warm-up in a skillet works well, but avoid heating burrata—it’s best enjoyed fresh and creamy. Over time, the flavors meld, so a little rest can deepen the balsamic’s sweetness but don’t wait too long or the peaches get soggy.

Nutritional Information & Benefits

Each serving of this fresh peach and burrata salad with basil offers approximately:

Nutrient	Amount
Calories	220-250 kcal
Protein	8-10 grams
Fat	18 grams (mostly healthy fats from olive oil and cheese)
Carbohydrates	12-15 grams (natural sugars from peaches)
Fiber	2 grams

Peaches are rich in vitamins A and C, important for immune health and skin glow. Burrata adds calcium and protein, while fresh basil provides antioxidants and anti-inflammatory benefits. The olive oil offers heart-healthy monounsaturated fats, making this salad a nutritious choice that doesn’t skimp on flavor.

Gluten-free and vegetarian, this salad fits well into many dietary lifestyles. Just watch for nut allergies if you add toasted nuts for crunch.

Conclusion

In short, this fresh peach and burrata salad with basil is a must-try recipe that brings simplicity and sophistication to your summer table. It’s quick to make, uses fresh ingredients that sing together, and delivers a flavor combo that feels both indulgent and light. I love how it turns ordinary peaches into something memorable and how the creamy burrata and fragrant basil make every bite feel special.

Feel free to customize based on your taste or what’s ripe at the market—you really can’t go wrong. If you give this salad a try, I’d love to hear how you made it your own! Drop a comment below, share your twists, or just say hi. Here’s to many sunny days and fresh salads full of love.

FAQs About Fresh Peach and Burrata Salad with Basil

Can I make this salad ahead of time?

It’s best to prep peaches and basil separately and add burrata just before serving to keep everything fresh and prevent sogginess.

What can I substitute for burrata if I can’t find it?

Fresh mozzarella is a great substitute, though it’s less creamy. For dairy-free options, try cashew-based cheese or avocado slices.

How do I pick the best peaches for this salad?

Look for peaches that are fragrant, slightly soft but still firm to the touch. Avoid overly mushy ones to keep the salad texture perfect.

Can I use dried basil if fresh isn’t available?

Fresh basil is best for flavor and aroma. Dried basil lacks the brightness and can taste flat, so I recommend waiting for fresh or using another fresh herb like mint or arugula.

Is it okay to grill the peaches before adding them?

Absolutely! Grilling adds a lovely smoky sweetness. Just lightly grill peach slices for 1-2 minutes per side before assembling the salad.

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