This Burrata Peach Salad has all the flavors of summer in one bowl and is so simple to prepare. It’s a salad recipe that’s always a crowd pleaser and great as a main, side, or even an appetizer. It’s all drizzled with a simple 4 ingredient dressing for a bright and fresh salad that comes together in less than 20 minutes.
This Peach and Burrata Salad is THE salad to make as soon as the weather starts warming up. It’s best at the height of summer as it uses the best of summer produce. I made this recently when I had an impromptu visit from some neighbors, and we sat outback on a summer weekday evening. This salad comes together in less than 20 minutes, there is minimal cooking and the result is one to impress.
It’s great for sharing and the best salad to be eaten outdoors. Because peaches are seasonal, I do tend to make this in the summer. When it comes to great summer salads, we also love our fennel and stone fruit salad as well as our green goddess salad.
Why you’ll love this recipe:
- Perfect recipe for peak summer produce. This is a recipe you’ll want to run to the farmers’ market for, sweet and juicy peaches paired with bright greens like Swiss chard for a bite that’s too delicious.
- Simple 4 ingredient dressing. This is a salad dressing we use all year long on all sorts of salad recipes. It’s tangy with a hint of sweet and spicy thanks to the hot honey.
- Ideal for serving a crowd. This is a great salad for entertaining, serve it with a protein like steak, chicken, or salmon to make it a full meal.
- Customize it with your favorite ingredients. Swap the burrata for mozzarella, use a different nut, or add your favorite leafy green, this peach and burrata salad is very flexible when it comes to other ingredients.
- Great app, side or main dish. This best part about this salad is its simplicity. Which means it works great on its own. or paired with your protein of choice.
There is something so bright and punchy about the combination of burrata and fresh, seasonal fruit like peaches. What is so special about this recipe is that the peaches are quickly cooked in honey butter so they get even brighter and sweet. It’s then thoughtfully paired with a more bitter green that gets a quick sear so that it’s punchy, flavorful and stands up to the delightful sweetness of the peaches.
Other fresh salads we love are this Stonefruit & Fennel Salad, and this Green Goddess Chicken Piccata salad.
The dressing is 4 simple ingredients and just adds to that sweet and tangy punch with just a simple drizzle over the top. Hot honey, fresh lemon juice, olive oil and red wine vinegar add that perfect balance of sweet and citrus.
I crushed hazelnuts and scattered over top for added flavor. I love adding nuts to a salad as it always adds such a depth of flavor and a much needed crunch in every bite.
What is honey butter?
Honey butter is a simple combination of hot or regular honey and butter. You can make this with softened butter and honey and serve it as a sweetened butter. Or in this case, combine it in a skillet so the butter melts and let peaches soften in the bubbly mixture.
What is Swiss chard?
Swiss chard is a leafy vegetable similar to that of a beet green or spinach. They are known to have vibrant, pink, yellow or purple stems. They tend to be bitter on their own, but sweeten if cooked.
Pro Tip: The vibrant and beautiful stems of the Swiss chard are edible and are a delightful pairing with the creamy burrata and sweet peaches.
Ingredients:
- Rainbow Swiss Chard: You’ll need 1 bunch of rainbow swiss chard. I like to remove the leaves from the stems and break them into bite sized pieces. Slice the stems into pieces as well as they are edible and add color
- Ripe Peaches: Any peach variety will do, but they should be sweet and ripe
- Burrata: This can be found in most major grocery stores and is usually located near the mozzarella and other artisanal cheeses
- Butter: Salted or unsalted butter is fine
- Hot Honey: I like to use Zabs or Mike’s Hot Honey because they have heat, but it’s not overpowering
- Hazelnuts: I like to buy whole hazelnuts and then remove the brown shell and chop with a mortar and pestle or just a knife.
- Pickled Shallots: I like to use store bought pickled shallots for this. You can definitely make your own at home.
- Extra Virgin Olive Oil: I suggest using a high quality olive oil like Brightland or Graza.
- Other ingredients needed: lemon, flaky sea salt, pepper and red wine vinegar
How to make Peach Burrata Salad
1. Prepare the Swiss chard: Remove the leaves from the stems and break into bite sized pieces. Chop the stems into bite sized pieces as well. Add olive oil to a pan and then add the stems.
2. Cook for about 2 minutes, then add the leaves. Cook for another 2 minutes or so, seasoning with salt and pepper. You want the greens to wilt slightly, but still keep their bright color. When they are done cooking, give them a nice squeeze of lemon juice.
2. Prepare the Burrata: Spread burrata evenly on a plate and drizzle with olive oil, salt and pepper.
3. Prepare the peaches: Melt butter and hot honey in a pan. Slice peaches and add to pan. Cook in medium heat until peaches soften, about 3-4 min.
4. Make the vinaigrette: Make vinaigrette by combining vinegar, honey, lemon juice, olive oil, salt and pepper in a food processor or blender. Alternatively you can use a frother. Season to taste.
5. Chop the hazelnuts: Using a knife or a mortar and pestle, chop the hazelnuts.
6. Assemble the salad: Add greens and peaches over top burrata and then top with chopped hazelnuts, pickled shallots and dressing. Enjoy!
Substitutions & Variations
- Use other stonefruit. You can use other ripe fruit like nectarines or tangerines as a substitute for peaches. As long as they are in season and sweet, it will still be delicious
- Swap the Swiss chard for other greens. You could use another bitter green like arugula or kale instead of swiss chard for this. If so, you don’t need to cook the greens, just make sure to season them a little lemon juice and olive oil. I would definitely recommend using a more bitter green for this salad, as it will hold up better to the sweetness of the peaches
- Make it mild with regular honey. You can substitute regular honey for hot honey if heat isn’t your thing.
Expert Tips
- Fresh ripe peaches versus frozen peaches: If you are making this in the summer, you are likely in the height of peach season and you should use fresh peaches. You’ll know a peach is ripe when its softened, but not mushy. You can also use frozen peaches, as they will still bring that sweetness you are looking for to balance out the greens and creamy burrata.
- Using other greens: This recipe would also work with spinach, kale or another leafy green. I would suggest using a heartier green like kale so that the green does not get soggy when added to the burrata and peaches.
- Make sure to not overcook the peaches: Because the peaches are ripe, they only need a few minutes in that honey butter or else they will become mushy in texture (and we don’t want that!).
- Season the burrata with flaky sea salt: Make sure to season the burrata with flaky sea salt. The salt flakes compliment the creamy burrata perfectly.
What to serve with this Peach and Burrata Salad
This salad is best in the summer when peaches are ripe. I would suggest pairing with other summer dishes like these:
- Tuna tacos with a Spicy Crema
- Halloumi & Grapefruit Tacos
- Spicy Steak Boats
- Blue Cheese Lamb Burgers
- Chimichurri Meatballs
Storage, freezing and making ahead
Since the peaches taste best warm, I would not suggest refrigerating this.
This recipe is all about seasonal ingredients so I would not recommend freezing it. It is best served on the day of.
To make this salad in advance, you could make the swiss chard ahead of time, but I like when the peaches are still a little warm from the honey butter, so I would try and make this as close to serving as possible.
FAQs
I would suggest pairing this dish with a protein like a burger, meatball or perhaps a fresh piece of fish.
I find other ripe fruit like nectarines or tangerines also go well with burrata. Or you could use strawberries or other in season fruits. As long as they are in season and sweet, it will still be delicious.
Mozzarella or goat cheese would be great alternative cheese to use in this salad. Softened goat cheese would spread nicely on the bottom of the bowl, or if you did mozzarella, you could sprinkle pieces throughout the salad.
More easy and fresh salads
Peach and Burrata Salad
Ingredients
- 1 Bunch of rainbow Swiss chard
- 1-2 Ripe peaches
- 2 tablespoon Butter
- 1 tablespoon Hot honey
- 1/2 Lemon
- 1/2 cup Hazelnuts, chopped
- 1/4 cup Pickled shallots
- 1 ball Burrata cheese
- Good olive oil
- Sea salt
- Cracked pepper
The vinaigrette:
- 2 tablespoons Red wine vinegar
- 2 teaspoons Hot honey
- 2 tablespoons Fresh lemon juice
- 1/4 cup Olive oil
- Salt and pepper
Instructions
- Prepare the Swiss chard: Remove the leaves from the stems and break into bite sized pieces. Chop the stems into bite sized pieces as well. Add olive oil to a pan and then add the stems. Cook for about 2 minutes, then add the leaves. Cook for another 2 minutes or so, seasoning with salt and pepper. You want the greens to wilt slightly, but still keep their bright color. When they are done cooking, give them a nice squeeze of lemon juice.
- Prepare the burrata: Spread burrata evenly on a plate and drizzle with olive oil, salt and pepper
- Prepare the peaches: Melt butter and hot honey in a pan. Slice peaches and add to pan. Cook in medium heat until peaches soften, about 3-4 min.
- Make the vinaigrette: Make vinaigrette by combining vinegar, honey, lemon juice, olive oil, salt and pepper in a food processor or blender. Alternatively you can use a frother. Season to taste.
- Chop the hazelnuts: Using a knife or a mortar and pestle, chop the hazelnuts.
- Assemble the salad: Add greens and peaches over top burrata and then top with chopped hazelnuts, pickled shallots and dressing. Enjoy!
Video
Notes
Since the peaches taste best warm, I would not suggest refrigerating this. This recipe is all about seasonal ingredients so I would not recommend freezing it. It is best served on the day of. To make this salad in advance, you could make the swiss chard ahead of time, but I like when the peaches are still a little warm from the honey butter, so I would try and make this as close to serving as possible. Recipe tips:
- Use ripe peaches: Using ripe peaches will give the recipe the sweetness you are looking for to balance out the greens and creamy burrata
- Add a squeeze of lemon to your Swiss chard: Swiss chard loses its bite once it cooks for a few minutes in olive oil. It tastes even better with a nice squeeze of lemon over top.
- Make sure to not overcook the peaches: Because the peaches are ripe, they only need a few minutes in that honey butter or else they will become mushy in texture (and we don’t want that!).
- Season the burrata with flaky sea salt: Make sure to season the burrata with flaky sea salt. The salt flakes compliment the creamy burrata perfectly.
