I still remember the first time I paired sweet, ripe peaches with creamy burrata. I thought I was taking a wild gamble, but oh, what a payoff. The fruit was juicy, the cheese almost melting, and the fresh basil lifted everything up in a way that made me stop mid-bite. I laughed at myself, wondering why I hadn’t tried it sooner. This salad feels simple, but it carries the kind of balance that keeps you going back for just one more forkful. The peaches are bright, the burrata soft and indulgent, and the basil gives a sharp contrast that makes the whole plate feel alive. If summer had a calling card, this would be it. When I put this together, I like to drizzle a bit of balsamic over the top, the tang tying the sweet and savory together. Sometimes I’ll add toasted nuts, sometimes I keep it clean. Either way, it never fails to impress. If you’re searching for appetizer recipes that are quick but don’t look rushed, this one should be on your list. It fits right in among recipes with fresh basil, fresh basil recipes, burrata recipe salad, fresh peach recipes, recipes with basil, and recipes with burrata cheese.

1) Key Takeaways
2) Easy Peach Burrata Salad Recipe
3) Ingredients for Peach Burrata Salad
4) How to Make Peach Burrata Salad
5) Tips for Making Peach Burrata Salad
6) Making Peach Burrata Salad Ahead of Time
7) Storing Leftover Peach Burrata Salad
8) Try these appetizer recipes next!
9) Peach Burrata Salad Recipe
10) Nutrition

1) Key Takeaways

What makes this peach burrata salad a standout choice among appetizer recipes?
How do peaches, burrata, and basil create balance on one plate?
What shortcuts can help make this salad even easier to prepare?
Which tips will keep the basil fresh and the burrata creamy?

2) Easy Peach Burrata Salad Recipe

I’ve made plenty of salads in my kitchen, but this peach burrata salad is the one that always feels like a tiny celebration. It’s easy enough for a weeknight dinner but dressed up enough to sit proudly on a holiday table. I like recipes that don’t require hours of prep, and this one lets the fruit and cheese do the heavy lifting.

When peaches are in season, their sweetness works like nature’s candy. Paired with burrata, which practically oozes creaminess when cut open, you get a dish that’s indulgent without being heavy. Fresh basil adds a sharp edge that brightens each bite. To me, this is what appetizer recipes should feel like—fresh, honest, and kind of irresistible.

What I love most is how little effort it takes. A few slices, a drizzle of olive oil, a pinch of salt, and it looks like you’ve mastered fine dining at home. Simple, quick, and deeply satisfying.

3) Ingredients for Peach Burrata Salad

Peaches: Ripe peaches carry all the sweetness you need here. Choose ones that give slightly when pressed. Their juice blends with the olive oil, creating a natural dressing.

Burrata Cheese: Burrata is the star. Slice into it, and the creamy center flows into the peaches. If burrata isn’t available, mozzarella can stand in, though the experience won’t be the same.

Fresh Basil: Basil brings a peppery bite and a burst of color. Tear the leaves gently by hand instead of chopping to keep their oils intact and their flavor strong.

Olive Oil: Extra virgin olive oil adds smoothness. Its fruity notes round out the flavors without overpowering the peaches or burrata.

Balsamic Glaze: A drizzle ties everything together, adding tang that balances the sweetness of the peaches and the richness of the cheese.

Salt and Pepper: A small pinch of both is all you need. They heighten the flavors and make the sweetness and creaminess stand out.

4) How to Make Peach Burrata Salad

Step 1. Lay out the peach slices on a flat serving plate. I like to fan them out slightly so they look inviting and easy to grab.

Step 2. Gently tear the burrata and place it over and between the peach slices. Don’t worry about making it look perfect—the rustic style actually feels more natural.

Step 3. Scatter fresh basil leaves on top. I like to tuck some between peaches for color and flavor in every bite.

Step 4. Drizzle olive oil and balsamic glaze across the salad. Let it fall naturally over the peaches and burrata, soaking into the basil leaves.

Step 5. Finish with a sprinkle of salt and a grind of black pepper. Serve immediately so the burrata stays creamy and the peaches stay juicy.

5) Tips for Making Peach Burrata Salad

Use peaches that are ripe but not too soft. If they’re mushy, the slices won’t hold their shape. Firm and juicy peaches are the sweet spot. I’ve found that slightly underripe peaches can work if you let them sit at room temperature for a day.

Burrata should be served at room temperature. If it’s too cold, the creamy center won’t flow as well, and the texture loses some of its charm. Take it out of the fridge about half an hour before serving.

Don’t overdo the balsamic glaze. A little drizzle goes a long way. You want balance, not dessert-level sweetness. These small touches make all the difference when making appetizer recipes feel special.

6) Making Peach Burrata Salad Ahead of Time

This dish shines brightest when served fresh, but there are ways to make it ahead without losing its charm. I often slice the peaches in advance and keep them in an airtight container in the fridge. Just don’t add the burrata until right before serving.

You can prepare the basil too. Store the leaves in a damp paper towel inside a container, and they’ll keep their color and snap for a day or two. Olive oil and balsamic glaze should only be added at the very last moment to avoid soggy peaches.

For gatherings, I sometimes assemble everything except the burrata and dressing, then finish it at the table. That way, it looks fresh and the textures stay sharp.

7) Storing Leftover Peach Burrata Salad

Leftovers don’t last long in my house, but if you’ve got some, place them in a shallow container. Cover it tightly, and keep it in the fridge for up to a day. The burrata won’t hold its creamy texture beyond that, so it’s best eaten sooner rather than later.

If you want to stretch it, remove the burrata before storing and add fresh cheese when you’re ready to eat again. That small trick keeps the salad from turning soggy and lets you enjoy it almost as much as the first time.

Appetizer recipes that lean on fresh fruit and cheese don’t stay perfect for long, so enjoy every bite the same day if you can.

8) Try these appetizer recipes next!

9) Peach Burrata Salad Recipe