Burrata Peach Salad is a stunning dish that perfectly balances sweet, creamy, and crunchy elements. Each bite presents a charming blend of fresh, juicy peaches and silky burrata cheese, topped off with grilled corn and a refreshing balsamic vinaigrette. This salad bursts with color and flavor, making it an ideal centerpiece for any summer gathering or a delightful side at your next barbecue. Created with simple ingredients, it embodies the essence of seasonal eating while still striking a sophisticated note.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Burrata Peach Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Burrata Peach Salad

I first stumbled upon the idea of combining burrata and peaches during a warm summer picnic, and it was love at first taste. The delightful creaminess of the burrata played beautifully with the sweet, slightly tangy peaches, and the thrill of the grilled corn added a smoky charm. It truly encapsulated everything I love about summertime eating: fresh, simple, and utterly delicious. I can’t wait for you to give this Burrata Peach Salad a try; I promise it will be a wonderful addition to your table!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 20 minutes, making it perfect for a weeknight dinner or an impromptu gathering.
Irresistible Flavor: The juicy peaches and creamy burrata mixed with grilled corn creates a taste explosion that’s hard to resist.
Eye-Catching Appeal: With its vibrant colors and beautiful presentation, it’s sure to impress guests.
Flexible Serving: Perfectly served as an appetizer, side dish, or light lunch.
Diet-Friendly Options: Easily adaptable for vegetarians, and can be made gluten-free without hassle.

Ingredients You’ll Need

3 peaches, sliced: Sweet and juicy, ripe peaches bring a refreshing flavor to the dish. Look for peaches that yield slightly to pressure for a perfect bite.
3 ears of corn, husked and grilled: Grilling adds depth, enhancing the natural sweetness. If corn is out of season, canned or frozen corn can be used as a substitute.
2 balls burrata: The cream-filled interior of burrata adds luxurious creaminess. If burrata isn’t available, fresh mozzarella can work in a pinch.
3 tablespoons pepitas, toasted: These nutrient-packed seeds deliver a delicate crunch. Use sunflower seeds as an alternative for a similar texture.
Basil leaves: Their aromatic profile complements the salad beautifully. Fresh basil is a must, but if unavailable, a sprinkle of dried basil will suffice.
2 tablespoons balsamic vinegar: The tangy kick of balsamic vinegar enhances the entire blend. A good-quality aged balsamic gives the best flavor.
1 tablespoon Dijon mustard: Adds a subtle, tangy depth of flavor to the dressing. You can swap it out for whole grain mustard if preferred.
1 tablespoon maple syrup or honey: A hint of sweetness balances the acidity in the vinaigrette. Use agave nectar as a vegan substitute if desired.
1 tablespoon olive oil: Extra virgin olive oil lends richness and depth. Always choose high-quality olive oil for the best flavor.
Kosher salt and freshly ground black pepper to taste: Essential for enhancing the natural flavors of the ingredients.

How to Make Burrata Peach Salad

Grill the Corn: Rub a little olive oil and salt onto the ears of corn. Preheat your grill to 400°F and place the corn on it. Grill for 8-10 minutes, rotating occasionally until slightly charred and cooked through. Once cooled, cut the kernels off the cobs.
Prepare the Balsamic Vinaigrette: In a jar or bowl, combine balsamic vinegar, Dijon mustard, maple syrup (or honey), and olive oil. Cover with a lid or whisk until thoroughly blended. Taste for seasoning and adjust as desired.
Assemble the Salad: On a serving platter, layer the sliced peaches, followed by the grilled corn.
Add Burrata and Garnish: Tear the burrata into chunks and generously place it on top of the peaches and corn. Scatter toasted pepitas and fresh basil leaves across the salad, creating a vibrant presentation.
Dress & Serve: Drizzle the balsamic vinaigrette over the salad just before serving. Enjoy immediately for the best texture and flavor.

Storing & Reheating

To maintain freshness, store leftover salad in an airtight container in the fridge for up to 2 days. The dressing can be stored separately for longer-lasting flavor. Burrata is best enjoyed fresh, so freezing is not recommended as it may alter the texture. If you do have leftovers, refrigerate and serve chilled or at room temperature, gently tossing to refresh before serving.

Chef’s Helpful Tips

Avoid overcooking the corn, as it can become tough; you want it tender yet still crisp.
If your peaches aren’t quite ripe yet, you can grill them lightly to enhance their sweetness.
For a bit of heat, try adding thinly sliced jalapeños or a sprinkle of red pepper flakes to the salad.
Make the vinaigrette ahead of time; it flavors deepen as it sits and can last in the fridge for up to a week.
For added nutrition, consider tossing in some fresh arugula or spinach, creating a heartier green base.

The balance of flavors and textures in this salad is sure to make it a staple this summer. Don’t hesitate to experiment with the ingredients; substitute with whatever fruits or greens are in season. The delightful combination of sweet and creamy, along with the crunch of pepitas, is a perfect match to elevate your dining experience. Enjoy every bite!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the balsamic vinaigrette and grill the corn in advance. Just assemble the salad shortly before serving to keep the burrata fresh and creamy.

What can I substitute for burrata in this salad?

If burrata isn’t available, fresh mozzarella is a great alternative. Just slice it the same way, and if you can find mozzarella with cream, that’s even better!

How can I add more protein to this dish?

For a protein boost, consider adding grilled chicken or shrimp on top of your salad. Adding chickpeas can also make it heartier while keeping it vegetarian.

Is there a vegan option for this salad?

Definitely! You can either omit the cheese or substitute with a plant-based cream cheese to mimic the creamy texture of burrata.

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Burrata Peach Salad

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Author: Peter
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: Grilling
Cuisine: Italian

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Description

This Burrata Peach Salad combines juicy peaches, sweet corn, and creamy burrata for a flavor-packed dish. Perfect for a quick dinner or a healthy meal!

Ingredients

Scale

3 peaches sliced
3 ears of corn husks removed, grilled and kernels cut off
2 balls burrata torn into chunks
3 tablespoons pepitas toasted
basil leaves
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste

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Instructions

Rub olive oil and salt onto the corn, grill at 400°F for 8-10 minutes while rotating for even cooking. Once cool, cut off kernels.
Combine all balsamic vinaigrette ingredients in a jar or bowl, shake or whisk until mixed. Adjust seasoning to taste and set aside.
Arrange sliced peaches on a serving platter and scatter grilled corn over the peaches.
Tear burrata into chunks and place atop the peaches and corn. Add toasted pepitas and basil leaves. Drizzle with balsamic vinaigrette and serve immediately.