The Peach Burrata Salad You'll Make on Repeat All Summer

This peach burrata salad pairs sweet, juicy peaches with creamy burrata and fresh basil for a vibrant summer salad that comes together in under 20 minutes.

Nectarines, apricots, plums, cherries, and other stone fruits are welcome here too — it’s an equal-opportunity stone fruit situation.

Simple, seasonal, and all about peak produce. Just look at those colors.

 Why this Recipe Works

• Quick & Easy! This peach burrata salad comes together in 20 minutes or less.
• Balance of Flavor. Sweet, juicy peaches pair with rich, creamy burrata, fresh savory basil, and a tangy vinaigrette for a summer salad that tastes like sunshine on a plate.
• Texture in vinaigrette. Minced shallots add subtle crunch and depth to the finished salad.

It’s the salad that celebrates every color of the stone fruit rainbow. Summer is a more-stone-fruits-varieties-the-merrier kinda season.

What are Stone Fruits?

Stone fruits, also known as drupes, are fruits with a large central pit or “stone” surrounded by juicy flesh. Members of the family include: peaches, nectarines, plums, apricots, cherries, lychees, mangoes and more. Their natural sweetness and slight acidity make them perfect for fresh summer salads like this peach burrata one.

Colorful stone fruits begin making their appearance at the farmers markets in Cali in June and stay through Sept.

Note: I haven’t tried a stone fruit-burrata pairing I didn’t like.

When Are Peaches in Season?

Peaches are the quintessential summer fruit — ripe, juicy, fragrant, and perfect for a fresh peach burrata salad.

n California, peach season runs from April through October, with July marking the height of harvest in the San Joaquin Valley, the state’s largest growing region.

With over 300 varieties grown in the U.S. and more than 2,000 worldwide, peaches range widely in flavor, texture, and color. Visit your local farmers market to find peak-season fruit for this salad.

Food taste best grown in its own season. A really good summer peach tastes like a bite of sunshine to me.

How to Make this Peach Burrata Salad

Slice your peaches and any other stone fruit into wedges and mince the shallots. Whisk the vinaigrette, then gently toss the fruit to coat. Top with burrata and basil, sprinkle with salt and pepper, and drizzle with more vinaigrette if your heart desires. That’s it. Summer on a plate.

Variations and Notes

Burrata: Not all burrata is created equal. It varies in creaminess and flavor, so use the good stuff if you can — it makes a difference in a peach burrata salad.

Vinaigrette: Flexi. Flexible. Shallots add a nice crunch, but you can leave them out or swap the vinaigrette entirely if you prefer something else all together. 

Fresh Herbs Basil is classic, but mint and other fresh herbs work beautifully with stone fruit.

Extra-Virgin Olive Oil: If you have the good stuff in your pantry, use it.

Optional Additions: Heirloom tomatoes at their peak are welcome here. This salad plays well with whatever summer produce you have on hand.

If you start with good stone fruit and creamy burrata, you really can’t go wrong.

Disclaimer

Peaches and burrata are a classic pairing for a reason. I serve this combo often — and been asked for the recipe too many times not to share on here.

Simple. Seasonal. Full of summer flavor.

Peach Burrata Salad Tips

• Buy ripe, fragrant peaches and stone fruit.
• Use high quality burrata.
• For a vegan version, swap burrata for avocado.
• The vinaigrette can be made up to 2 weeks ahead and stored in the refrigerator. Bring to room temperature before using.
• When possibly, buy local stone fruit grown sustainably.

 More summer salad recipes?

• Summer Salad Ideas
• Strawberry Burrata Salad 
• Stone Fruit & Crispy Prosciutto Salad
• Caramelized Fig Salad
• Plum & Cucumber Salad

Want More Peach Recipes?

Sweet, savory, and everything in between — here's what I make with peaches all summer long.

• Baked Peaches — Butter, sugar, cinnamon, vanilla, ripe peaches. 15 minutes and they're sublime.
• Peach Galette — Juicy peaches, buttery flaky crust, fold up the edges and bake. Easier than pie, all stone fruits invited.
• Peach Salad with Crispy Prosciutto & Burrata — Juicy peaches, crispy prosciutto, creamy burrata. Sweet, salty, crunchy – it’s got it all. 
• Peachy Bone-In Pork Chops with Charred Red Onions — Bone-in pork chops with sweet summer peaches and charred red onions. One pan, real damn good.

If you tried this recipe, I'd love to hear about it — leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!

If you enjoyed this dish, explore more seasonal recipes and colorful produce guides on the site.

Let's make waves in the kitchen.