🍑 Peach Burrata Arugula Salad: Summer’s Hug on a Plate 🥗
Picture this: golden hour sunlight filtering through your kitchen window, a breeze carrying the scent of ripe peaches, and a platter of vibrant colors that tastes as good as it looks. That’s the magic of this Peach Burrata Arugula Salad—a dish that’s equal parts elegance and effortlessness. If summer had a love language, it’d be this salad. Sweet, creamy, peppery, and crunchy all at once, it’s the kind of recipe that turns a Tuesday dinner into a mini-vacation.
As a chef, I live for dishes that make people go, “Wait, you made this?!” (Spoiler: It took you 10 minutes.) But here’s the secret: when you let seasonal ingredients shine, you don’t need to overcomplicate things. Juicy peaches? They’re basically summer’s candy. Creamy burrata? That’s your ticket to “fancy-but-not-trying-too-hard” territory. Toss in peppery arugula, candied pecans for texture, and a drizzle of white balsamic glaze, and boom—you’ve got a salad that’ll upstage even the main course.
This isn’t just food; it’s a mood. It’s the salad you make when you want to impress your in-laws but also want to actually enjoy their company instead of sweating over the stove. It’s the recipe you’ll bookmark for picnics, girls’ nights, and “I deserve something nice” solo dinners. Let’s dive in—your taste buds are in for a joyride.
🍴 The Time I Accidentally Invented a Signature Dish
Okay, full disclosure: This salad was born from a happy accident. Let’s rewind to 2018. I was catering a backyard wedding in Napa, and the bride’s “dream menu” included peaches… but her florist accidentally ordered 20 pounds instead of 20 pieces. (Yikes.) With a mountain of peaches and a “no waste” policy, I started experimenting. Burrata was on hand for crostini, arugula was meant for another salad, and candied pecans? Well, those were my snack stash.
I threw them together in a panic, drizzled leftover white balsamic reduction from a pork tenderloin dish, and sent it out as an appetizer. Next thing I knew, guests were hunting me down for the recipe. The groom joked, “You’ve ruined all future salads for me.” To this day, that couple messages me every summer for “our salad” anniversaries. Moral of the story? Sometimes, the best recipes come from chaos (and snack hoarding).
Peach Burrata Arugula Salad
🛒 Ingredients: The Dream Team
- 2 ripe peaches, sliced – Look for peaches that smell like sunshine and give slightly when pressed. No ripe ones? Nectarines work too!
- 4 cups arugula – Its peppery bite balances the sweetness. Baby spinach or mixed greens can sub in for milder vibes.
- 1 ball burrata cheese – The creamy heart of the dish! If unavailable, fresh mozzarella + a dollop of ricotta mimics the texture.
- ¼ cup candied pecans – Store-bought saves time, but pro tip: Toss regular pecans in maple syrup + chili powder, then bake at 350°F for 8 mins.
- 2 tbsp white balsamic glaze – Adds tangy sweetness. Reduce white balsamic vinegar with honey (2:1 ratio) if you can’t find the bottled stuff.
- Salt and cracked pepper – Flaky sea salt takes it to the next level. Trust me.
👩🍳 Let’s Build This Beauty: Step-by-Step
- Prep your base: Arrange arugula on a large platter or individual plates. Chef’s hack: Lightly toss the greens with a spritz of lemon juice to prevent wilting.
- Slice peaches like a pro: Cut around the pit, then slice into ¼-inch wedges. Keep the skins on—they add color and fiber!
- Burrata time: Gently tear the burrata into chunks over the arugula. Don’t overthink it—rustic is chic here. Save that luscious cream from the package and drizzle it over the top!
- Add crunch: Sprinkle candied pecans evenly. For extra drama, place a few whole pecans on top.
- Drizzle and dazzle: Swirl the white balsamic glaze in a zigzag pattern. Less is more—you can always add more at the table.
- Season to slay: Finish with a pinch of flaky salt (Maldon is my ride-or-die) and fresh cracked pepper. Snap a pic, then serve immediately!
🍽️ Serving Suggestions: Plate It Like You Mean It
This salad thrives on contrast. Use a stark white platter to make the colors pop, or go rustic with a wooden board. Pair it with crusty sourdough to soak up leftover burrata cream and glaze. For drinks? A chilled rosé or sparkling lemonade with mint. And hey—if you’re serving this as a main, add grilled shrimp or chicken skewers on the side!
✨ Mix It Up: 5 Twists to Try
- Prosciutto Party: Add ribbons of prosciutto for salty, savory depth.
- Herb It Up: Toss in fresh basil or mint leaves for a fragrant kick.
- Grilled Peach Magic: Grill peach slices for 2 mins per side—caramelization = flavor explosion.
- Vegan Vibes: Swap burrata for cashew cheese and use maple-glazed pecans.
- Berry Burst: Replace peaches with strawberries or blackberries in off-season months.
👨🍳 Chef’s Notes: Lessons from My Kitchen
Over the years, I’ve learned: Burrata waits for no one. Assemble this salad right before serving—arugula wilts, and peaches can get soggy. (Though, the “leftovers” make a killer omelette filling the next morning!) Also, I once used regular balsamic glaze instead of white… and turned the burrata into a brown mess. Learn from my mistakes!
Fun fact: My nephew calls this “the fancy cheese salad” and insists it’s his “specialty.” He’s 7. If a second-grader can rock this recipe, so can you. 🧑🍳
❓ FAQs: Your Questions, Answered
Q: Can I make this ahead?
A: Prep components separately! Slice peaches and store in lemon water, keep arugula dry, and candied pecans in a jar. Assemble just before serving.
Q: My peaches aren’t sweet. Help!
A: Toss slices with a teaspoon of honey or maple syrup. Or, roast them at 400°F for 10 mins to intensify sweetness.
Q: Burrata alternatives?
A: Fresh mozzarella + a drizzle of heavy cream works! For vegan, try Miyoko’s vegan mozz.
Q: Nuts allergies?
A: Skip ’em! Toasted sunflower seeds or crispy quinoa add crunch without the risk.
📊 Nutrition Info (Per Serving)
Calories: ~310 | Protein: 10g | Carbs: 18g | Fat: 22g | Fiber: 3g | Sugar: 14g
Note: Values are estimates. Adjust based on ingredient brands and substitutions.
Peach Burrata Arugula Salad
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 - 3 1x
Ingredients
2 ripe peaches, sliced
4 cups arugula
1 ball burrata cheese
¼ cup candied pecans
2 tbsp white balsamic glaze
Salt and cracked pepper to taste
Instructions
Arrange arugula on a large platter or individual plates.
Layer on peach slices and gently tear burrata over the top.
Sprinkle with candied pecans.
Drizzle with white balsamic glaze and finish with a pinch of salt and fresh pepper.
Serve immediately and enjoy the taste of summer!
Nutrition
- Calories: 310 per serving
- Sugar: 14g per serving
- Fat: 22g per serving
- Carbohydrates: 18g per serving
- Fiber: 3g per serving
- Protein: 10g per serving
Final Thoughts: A Love Letter to Summer on a Plate 🍑✨
Let’s be honest—some recipes are just recipes. But this Peach Burrata Arugula Salad? This one’s a moment. It’s that breezy, golden-hour vibe captured in a dish. It’s the salad that feels like a toast to good weather, good company, and good cheese.
What I love most is how effortlessly it impresses. You don’t need a long ingredient list or a culinary degree—just ripe peaches, fresh greens, creamy burrata, and a little bit of flair. It’s proof that when you let great ingredients shine, the magic happens naturally. And fast.
It’s also incredibly versatile. Serve it as an appetizer, a side, or make it the star of your table with a protein boost. Need a dish for a brunch, a picnic, or your weekly “I deserve a little something fancy” night? This one checks all the boxes and looks gorgeous doing it.
The textures, the colors, the balance of flavors—it all plays together like a well-rehearsed summer symphony. And the best part? You’ll be getting compliments long after the last bite.
So go ahead: grab those peaches, tear open that burrata, and drizzle with joy. Whether you’re sharing it with loved ones or savoring it solo, this salad is your edible reminder to slow down, eat seasonally, and enjoy the little things.
