Peach Burrata Salad

Ingredients

• 3ripe peaches, sliced into crescents
• 227 g (2 balls)burrata
• 4 cups (about 950 ml)mixed greens, such as rocket, baby spinach or salad leaves
• 60 ml (¼ cup)extra-virgin olive oil
• 30 ml (2 tablespoons)white balsamic vinegar or lemon juice
• 15 ml (1 tablespoon)honey or maple syrup
• 30 g (¼ cup)toasted almonds or pistachios, roughly chopped
• To tastesea salt and freshly cracked black pepper
• To tasteprosciutto slices
• To tasteflaky sea salt

Instructions

1. 1

   Toast the nuts

   Heat a dry frying pan over a medium heat. Toast the almonds or pistachios for 2–3 minutes, until fragrant and lightly golden, then set aside to cool.

2. 2

   Mix the dressing

   Whisk the olive oil with the white balsamic vinegar or lemon juice, honey, a pinch of salt and pepper until combined and emulsified.

3. 3

   Prepare the peaches

   Slice the peaches gently into thin crescents. If you like, sear them in the frying pan used for the nuts for 30–45 seconds on each side.

4. 4

   Dress the greens

   Toss the mixed greens in a large bowl with half of the dressing.

5. 5

   Arrange the salad

   Spread the dressed greens on a platter. Place the burrata in the centre and arrange the peach slices around it.

6. 6

   Finish and serve

   Drizzle the remaining dressing over the peaches and burrata. Scatter over the toasted nuts, then season with flaky sea salt and freshly cracked pepper.

What is peach burrata salad?

Burrata is an Italian cheese with a delicate outer shell and a soft, creamy centre; it is especially associated with Puglia in southern Italy. In this salad, its richness contrasts with ripe fruit, crisp greens and a tangy-sweet dressing.

The recipe is Italian-inspired rather than a fixed traditional preparation. Its simple combination works because the peaches bring sweetness, the dressing adds brightness and the toasted nuts provide crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 8g protein, 12g carbs, 20g fat.

The peaches, honey and greens provide most of the carbohydrates, while olive oil and burrata contribute much of the fat. Burrata supplies some protein, with prosciutto adding more if you choose to include it. For a more filling plate, serve the salad with bread or a bean dish.

Choose the best peaches

Ripe fruit: Choose peaches that smell fragrant and yield slightly when pressed. They should be juicy but firm enough to slice without falling apart.

Even slices: Cut the peaches into thin crescents so they sit neatly among the leaves and are easy to eat.

Make a balanced dressing

Brightener: White balsamic vinegar gives the dressing a gentle tang, while lemon juice makes it more citrus-forward. Either helps balance the sweetness of the fruit and honey.

Emulsion: Whisk the ingredients until they look combined before dressing the greens. If the oil separates while you assemble the salad, give the dressing another quick whisk.

Toast the nuts carefully

Gentle heat: Keep the pan dry and use a medium heat, stirring or shaking the nuts so they toast evenly. Their aroma and a light golden colour are good signs that they are ready.

Cool first: Let the nuts cool before scattering them over the salad. This keeps their crunch and avoids warming the greens or cheese.

Assemble just before serving

Light coating: Toss the greens with only half the dressing at first. This seasons the leaves without weighing them down.

Creamy centre: Set the burrata in the middle and fan the peaches around it. Add the remaining dressing and nuts at the end so the salad stays fresh-looking and crisp.

Serve it as a meal or starter

As a starter: Serve the salad on a platter for sharing, with bread to catch the creamy cheese and dressing.

As a light meal: Add the optional prosciutto for a savoury touch, or serve alongside grilled vegetables or bread. If using prosciutto, arrange it with the peaches and burrata.

Recipe notes & tips

• Dry the greens well after washing so the dressing clings to the leaves.
• Taste the dressing before tossing it with the greens and adjust the seasoning to suit the fruit.
• Use ripe but still-firm peaches for slices that hold their shape.
• Keep the burrata chilled until you are ready to assemble the platter.
• Add the flaky salt at the end so it remains distinct on the finished salad.

Variations

• Use nectarines: Swap them for the peaches and slice them in the same way.
• Change the nuts: Choose toasted almonds or pistachios according to the flavour and crunch you prefer.
• Add prosciutto: Arrange a few slices on the platter for a savoury contrast.
• Try lemon: Use lemon juice instead of white balsamic vinegar for a fresher citrus note.
• Sear the fruit: Briefly cook the peach slices for a warm, lightly browned finish.

Common mistakes to avoid

• Overripe peaches: They can collapse when sliced; choose fragrant fruit that still feels slightly firm.
• Burnt nuts: They toast quickly; stay by the pan and take them off as soon as they are fragrant and lightly golden.
• Overdressed leaves: Too much dressing can weigh down the greens; start with half and add more to finish.
• Assembling too early: Dressed leaves can lose their freshness; put the salad together just before serving.
• Salting too soon: Flaky salt can dissolve into the dressing; scatter it over the salad at the end.

How to store

This salad is best eaten straight after assembly. If you need to prepare ahead, refrigerate the undressed greens, dressing, peaches and burrata separately and assemble shortly before serving; avoid freezing.

Frequently asked questions