Peach Burrata Arugula Salad Recipe

I threw together a Peach Burrata Arugula Salad and I swear this Arugula Burrata Salad combo of creamy burrata, sticky honey champagne vinaigrette, and sun-ripe peaches makes a weeknight feel like a cheat-day win.

I’m obsessed with this Peach Burrata Arugula Salad because it feels like summer tastes got together and refused to behave. I love the way ripe peaches hit sweet and juicy against creamy burrata, and baby arugula keeps things peppery so it never gets cloying.

But mostly I love how messy and simple it is. Tear the burrata, fold the greens, let the fruit do the work.

Arugula Burrata Salad fans will get it; Burrata And Peaches haters might convert after one bite. It’s bright, a little salty, a little sweet.

I want this for every Fresh Lunch Ideas Summer day right.

Ingredients

• Baby arugula: peppery, leafy base that keeps it light and fresh.
• Peaches: juicy sweet bites that make each forkful feel summery.
• Burrata: creamy, dreamy cheese that’s rich and melts in your mouth.
• Toasted nuts: crunchy, nutty pop — adds texture and little bites.
• Olive oil: smooth mouthfeel, ties everything together without fuss.
• Champagne vinegar: bright, tangy splash that cuts through the creaminess.
• Honey: gentle sweetness that makes tart peaches sing, if needed.
• Lemon juice: zippy acid that wakes up the whole salad.
• Shallot: sharp, oniony hint that’s subtle but noticeable.
• Sea salt: basic seasoning that brings out all the other tastes.
• Black pepper: warm spice, a tiny kick on every bite.
• Basil: fresh herbal lift, smells amazing and tastes like summer.
• Flaky finishing salt: crunchy bursts of saltiness you’ll love at the end.

Ingredient Quantities

• 4 to 5 cups baby arugula, packed
• 3 ripe peaches, sliced (about 1 to 1 1/4 lb)
• 8 oz burrata (one large ball or two small balls), torn
• 1/4 cup toasted sliced almonds or pine nuts, roughly chopped (optional but lovely)
• 6 tbsp extra virgin olive oil, divided
• 2 tbsp champagne vinegar
• 1 tbsp honey (more if peaches aren’t very sweet)
• 1 tbsp fresh lemon juice
• 1 small shallot, very thinly sliced (about 2 tbsp) optional
• 1/2 tsp fine sea salt, plus extra flaky sea salt for finishing
• 1/4 tsp freshly ground black pepper
• A small handful fresh basil leaves, torn (about 8 to 10 leaves)

How to Make this

1. Toast the sliced almonds or pine nuts in a dry skillet over medium heat until golden and smelling nutty, 3 to 5 minutes, shaking the pan so they dont burn; set aside to cool.

2. Slice the peaches into wedges about 1/4 inch thick; if the peaches are firm, briefly toss them with 1 teaspoon lemon juice so they dont brown and to bring out their sweetness.

3. Make the honey champagne vinaigrette: in a small bowl whisk together 2 tablespoons champagne vinegar, 1 tablespoon honey (add a bit more if peaches are tart), 1 tablespoon fresh lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

4. Slowly whisk in 4 tablespoons extra virgin olive oil until the dressing is emulsified and slightly thick; taste and adjust honey, salt or lemon as needed. Reserve the remaining 2 tablespoons olive oil for finishing.

5. If using shallot, put the very thinly sliced shallot in a small bowl with a splash of the vinaigrette and let it sit for 5 minutes to mellow the bite, then add the shallot plus any liquid to the dressing.

6. Put the baby arugula in a large bowl, add about half of the vinaigrette and gently toss just until leaves are coated; dont overdress, you can always add more.

7. Arrange the dressed arugula on a platter or individual plates, then tuck peach slices over and around the greens so every bite has fruit.

8. Tear the burrata into large pieces and place on the salad, letting the creamy center spill over; scatter the toasted nuts and torn basil leaves across the top.

9. Drizzle the reserved 2 tablespoons olive oil over everything, finish with a sprinkle of flaky sea salt and another grind of black pepper, and if you like a touch more sweetness drizzle a tiny bit more honey.

10. Serve immediately at room temperature so the burrata is soft and peaches taste their best; leftovers keep ok but burrata will firm up and the greens can wilt.

Equipment Needed

1. Large dry skillet for toasting nuts
2. Cutting board
3. Sharp chef knife for slicing peaches and shallot
4. Small bowl for whisking the vinaigrette
5. Whisk (or fork)
6. Measuring spoons and measuring cups
7. Large salad bowl for tossing the arugula
8. Serving platter or individual plates
9. Tongs or salad servers to arrange the salad
10. Kitchen towel or paper towels for wiping hands and surfaces

FAQ

Peach Burrata Arugula Salad Recipe Substitutions and Variations

• Peaches: nectarines, sliced plums, canned peaches (drained) or grilled apricots — any ripe stone fruit works great
• Burrata: fresh mozzarella torn, creamy ricotta dolloped, labneh or mascarpone for extra richness
• Baby arugula: baby spinach, mixed salad greens, watercress or peppery mâche if you want milder heat
• Champagne vinegar: white wine vinegar, apple cider vinegar, or a squeeze more lemon juice with a pinch of sugar

Pro Tips

– Pick peaches that are fragrant and give a little when you press them. If they are still hard, put them in a paper bag with a banana for a day to speed ripening, or slice and let them sit a few minutes with a little lemon so they soften and taste sweeter.

– Let the burrata come to room temperature before serving so it’s creamy and melty. Cutting cold burrata makes it rubbery and the center won’t spill out like it should.

– Don’t overdress the arugula. Toss with just half the vinaigrette, taste, then add more if needed. Too much dressing will wilt the greens and hide the peach flavor.

– Toast the nuts slowly and watch them closely, they go from perfect to burnt in a heartbeat. Cool them on a plate so they stay crisp, and chop them coarsely so you get crunchy bites among the soft burrata and peaches.