A white wine shallot vinaigrette compliments fresh peaches and creamy burrata cheese. This peach burrata salad is a must make during fresh peach season and a salad that will compliment any entree. It’s quick, and as delicious as it is beautiful.
Peaches, the last luxury of Summer. Warm days and cool nights on our Colorado Western slope is a perfect recipe for delicious chin-dripping juicy peaches. I’ve had a case of these beauties in the refrigerator for just about a week now, and we’re savoring every bite.
I planned a little six person dinner party and my late Summer celebration menu consisted of grilled New York strip steaks, Garlic Butter Slow Cooker Baked Potatoes, and this easy Peach and Burrata Salad.
This Peach Burrata Salad is as much of the star of the meal as that flashy New York Strip Steak. It comes together quickly and is very easy on the eyes. Let’s take a look.
Ingredients and Notes
- Olive Oil: A good quality extra virgin olive oil will serve you well for this recipe. Olive oil is used to drizzle over the finished salad, just for extra shine and texture.
- Peaches: Two fresh peaches, and there’s no reason to peel them. That peach peel will add color to the salad.
- Shallots: Shallots and vinegar are the main ingredients for the unique flavor for this peach salad recipe. Shallots have a flavor that is reminiscent of a sweet onion with a hint of garlic.
- Fresh Basil: An excellent flavor combo for peaches.
- Vinegar: White wine vinegar is used to quick pickle those shallots.
- Sugar: Just one teaspoon is added to the vinegar and shallots to provide that sweet twang to the pickled shallots.
- Salt and Pepper
- Lime Zest: Lime zest is added over the top of the salad once arranged on the plate. It adds brightness in flavor and color to the presentation.
- Burrata Cheese: Somewhat the star of the show, burrata cheese is the show stopper of all cheeses. If you’ve never had it, you simply won’t believe it’s texture and creamy flavor. It’s amazing.
Ingredient Swaps and Subs
- Olive Oil: If you don’t have a good quality olive oil on hand, just use a mild flavor olive oil. I’ve used the olive oil I buy in the big bottles at Costco for this recipe and it works well, without an overwhelming strong flavor.
- Shallots: If you don’t have shallots, thin slice some sweet onion. A Vidalia onion works well here.
- Vinegar: Champagne vinegar or plain white vinegar will work very well in place of the White Wine Vinegar.
- Burrata Cheese: Please don’t substitute, but if you must, a ball of fresh mozzarella cheese is a good sub. Which will give it more of a Caprese Salad vibe.
- Sugar: You can also use honey or agave syrup. But really, is anyone ever out of sugar?
- Peaches: What fruit goes well with Burrata? Make this salad year round by substituting winter fruits such as apricots, nectarines or pears.
How To Make This Recipe – It’s So Easy
We’ll start with the vinaigrette, which is the key to the unique flavor of this Peach Burrata Salad.
Step 1: Make the pickled shallots. In a bowl, simply combine the sliced shallots and add vinegar, sugar, salt and pepper. Give it a good stir and let it sit for about 15 minutes. Then add the sliced peaches and give them a good toss to coat with the vinaigrette.
Step 2: Finish it up. How to serve burrata. Place burrata cheese on in the center of a complimentary color platter. Green works well here, like this Le Creuset Green Serving Platter. Arrange the peaches around the burrata cheese and add some fresh basil leaves here and there. Sprinkle with lime zest and add a few slices of lime for decoration. Serve and swoon.
Voila, you’ve got a perfect burrata salad with peaches.
This recipe makes a showy centerpiece side dish, but can also be served as an appetizer or even an indulgent afternoon snack or light dinner.
Frequently Asked Questions
It needs to be said, burrata is the creamiest, richest best piece of dairy you can get your hands on. Burrata which means butter in Italian, is fresh mozzarella mixed with cream. It gets even better, mozzarella curd scraps are stuffed into the inside a ball of fresh mozzarella, topped off with fresh cream, then the whole package is sealed up by twisting the mozzarella together in a little knot. Burrata shines on it’s own, so you want to keep recipes pretty simple.
I used to be able to find burrata cheese only at Whole Foods. But over the past couple of years, my local Kroger chain, King Soopers carries it in the specialty cheese section. It comes in a container labeled 16 ounces, which includes two small balls of burrata. One ball is a perfect amount to make this salad.
Surprisingly yes. The acid in the vinegar will preserve and keep the peaches from turning a dark color. Just make sure the peaches are tossed well. Arrange the salad on the platter and cover well with plastic wrap. I’ve made this a few of hours before serving time and it still looks beautiful and fresh.
Got leftovers? Just transfer to an air tight container and store in the refrigerator overnight. The peaches hold up well and the burrata cheese will stay moist and creamy. One day is about the length of time this will keep.
You could. Drain the peaches and then pat them dry with a paper towel. I’d be more likely to use fresh seasonal produce instead. Such as pears, nectarines or apricots. Apples might even be a good choice hee.
Peach Burrata Salad Recipe
Peaches and Burrata are such a lovely flavor combo, I hope you give this burrata salad a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite salad with peaches recipe, let me know, I’d love to give it a try.
- Butter Lettuce Pistachio Peach Salad
- Grilled Peach Salad with Arugula and Goat Cheese
- Mango Avocado Salad with Blue Cheese
- Baby Kale and Apple Salad with Honey Cider Vinaigrette
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
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Peach Burrata Salad
- 8 ounces burrata
- 2 peaches thinly sliced
- 1/2 cup basil leaves green and purple
- 2 shallot thinly sliced
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- Fresh ground salt and pepper
- 2 tablespoons olive oil for drizzling
- Zest of one lime
- Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes or more. Then slice peaches and toss with some of the pickling liquid.
- Place burrata on a plate and slightly tear open at the center. Arrange the sliced peaches around the burrata, decorate with basil and sprinkle on the pickled shallots. Drizzle with oil and about 1 tablespoon reserved pickling liquid. Season with salt and pepper and sprinkle on lime zest.
Peach Burrata Salad …. It’s what’s for Dinner.