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Fresh Peach and Burrata Salad Recipe with Easy Sweet Balsamic Glaze

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A light and refreshing summer salad combining juicy ripe peaches, creamy burrata cheese, and a sweet balsamic glaze that adds a glossy, tangy finish. Perfect for quick meals or entertaining.

Ingredients

Scale
  • 3 to 4 ripe peaches, sliced
  • 8 ounces burrata cheese, drained and torn into chunks
  • 4 cups baby arugula or mixed greens, washed and dried
  • 1/4 cup fresh basil leaves, roughly torn (optional)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup toasted pine nuts or slivered almonds (optional)

Instructions

  1. Prepare the balsamic glaze: Pour 1/2 cup balsamic vinegar and 2 tablespoons brown sugar into a small saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool slightly.
  2. Slice the peaches into thin wedges about 1/4 inch thick. If peaches are firm, let sit at room temperature for 10 minutes before slicing.
  3. Rinse and dry baby arugula or mixed greens and basil leaves. Roughly tear basil leaves into bite-sized pieces.
  4. Tear burrata into chunks and let come to room temperature if refrigerated.
  5. Toast pine nuts or slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Remove from heat.
  6. In a large mixing bowl, combine peaches, greens, basil, and burrata chunks. Drizzle with 2 tablespoons olive oil, season with sea salt and black pepper, and toss gently.
  7. Drizzle the sweet balsamic glaze over the salad just before serving. Top with toasted nuts if using.
  8. Give the salad one last gentle toss or serve as is for a glossy, flavorful presentation.

Notes

Make the balsamic glaze ahead and store in the fridge for up to 1 week. Warm slightly before drizzling. Drizzle glaze sparingly to avoid overpowering the salad. Let burrata come to room temperature before serving for best creaminess. Slice peaches just before serving to keep them fresh and juicy. Toast nuts carefully to avoid burning. For dairy-free version, substitute burrata with avocado or vegan cheese and use maple syrup instead of brown sugar in the glaze.

Nutrition

Keywords: peach salad, burrata salad, balsamic glaze, summer salad, easy salad recipe, fresh peach recipe, light lunch, vegetarian salad

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