Oh, summer and fresh fruit—I swear they just belong together like best friends at a backyard barbecue! This Summer Fruit Burrata Salad combines juicy, sun-ripened peaches and berries with that creamy, dreamy burrata cheese, and it’s basically a bowl of sunshine on your plate. The first time I made this, I thought it was too pretty to eat, but of course, I dove right in and was hooked. The sweet fruits, the milky cheese, and a drizzle of tangy balsamic all play so nicely together, it’s like a little summer party in every bite. Plus, it comes together in a snap, making it my go-to for easy lunches or last-minute dinner guests—I can’t wait for you to try it!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
For the Main Dish:
8 ounces burrata cheese (about one large ball)
2 ripe peaches, sliced thin
1 cup mixed berries (strawberries, blueberries, raspberries)
2 cups baby arugula or mixed greens
1/4 cup toasted almonds or pine nuts
Fresh basil leaves, a handful, roughly torn
For the Dressing / Garnish:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze or balsamic reduction
1 teaspoon honey (optional, for extra sweetness)
Freshly cracked black pepper, to taste
Flaky sea salt, to taste
How I Make It
Step 1:
Start by gently washing your fruit and greens. Slice the peaches thin so they’re tender and easy to bite into. If your berries are large (like strawberries), cut them into halves or quarters for better balance in every forkful.
Step 2:
Arrange the arugula or greens on a large serving plate or bowl, spreading them out like a fresh green bed for your fruits and cheese.
Step 3:
Layer the sliced peaches and berries over the greens, trying to create a colorful, inviting display. Tear the burrata into chunks or slices and place it across the top—don’t be shy with this rich, creamy star!
Step 4:
Sprinkle the toasted nuts and torn basil leaves all over for crunch and fresh herbal notes. The nuts add a nice, toasty contrast to the soft burrata and juicy fruit.
Step 5:
In a small bowl, whisk together olive oil, balsamic glaze, and honey until smooth. Drizzle this dressing over the salad in a slow, steady stream so it’s evenly coated without drowning the delicate flavors.
Step 6:
Finish with a few cracks of fresh black pepper and a sprinkle of flaky sea salt. Serve immediately and enjoy the wonderful mix of textures and flavors!
Variations & Tips
Swap peaches for nectarines or mango for a tropical twist.
Use fresh figs instead of berries when in season for a richer flavor.
Add a squeeze of fresh lemon juice to the dressing for extra brightness.
If burrata isn’t available, use fresh mozzarella for a milder, firmer texture.
For a vegan version, substitute burrata with marinated tofu or cashew cream.
Toast the nuts lightly in a dry skillet until fragrant to enhance their flavor.
How I Like to Serve It
This salad pairs beautifully with grilled chicken or crusty bread for a light summer lunch. It also shines as an appetizer at a BBQ or a refreshing side alongside your favorite seafood dish. When the weather’s warm, I like to enjoy this chilled right on the back porch with a cold glass of white wine or sparkling water.
Notes
Store leftovers covered tightly in the fridge and eat within 1 day—the burrata is best fresh.
If prepping ahead, keep dressing separate and toss just before serving to keep greens crisp.
Closing: This Summer Fruit Burrata Salad always feels like a little celebration of fresh flavors, and it’s one I come back to whenever I want bright, easy, irresistible summer vibes on my plate.
