Burrata Peach Salad is a delightful blend of juicy summer peaches, creamy burrata, and sweet grilled corn topped off with a zesty balsamic vinaigrette. The creaminess of the burrata pairs beautifully with the fresh, sweet, and slightly tangy flavors of the peaches and corn, creating a salad that is not only refreshing but also incredibly satisfying. Each bite offers a delightful contrast in textures—from the soft, rich cheese to the tender peaches and the crispy pepitas scattered throughout. It’s a celebration of summer flavors that you can’t resist.

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

The first time I made this salad was for a summer gathering with friends, and I could tell from the first bite that it was going to be a hit. The mix of vibrant colors and flavors felt like a true homage to the warm weather, and everyone went back for seconds. There’s something distinctly special about the harmony of sweet and savory elements in this burrata peach salad, making it a perfect crowd-pleaser for any outdoor barbecue or simple family dinner. If you’re looking to impress without spending hours in the kitchen, I wholeheartedly encourage you to give this recipe a try.

Why You’ll Love This Recipe

Simple & Quick: It takes just minutes to prepare, perfect for those last-minute gatherings.
Irresistible Flavor: The creaminess of the burrata melds perfectly with the sweet peaches and smoky corn.
Eye-Catching Appeal: This salad is as beautiful as it is delicious—a stunning centerpiece for your table!
Flexible Serving: Ideal as a refreshing appetizer, side dish, or even a light main course.
Diet-Friendly Options: Feel free to make it gluten-free or customize it to suit your dietary needs.

Ingredients You’ll Need

3 peaches, sliced: Juicy, ripe peaches are the star of this salad, adding natural sweetness. Look for slightly soft fruit for the best flavor. You can also use nectarines if peaches aren’t available.
3 ears of corn, husks removed, grilled and kernels cut off: Grilling adds a smoky flavor that enhances the freshness of the salad. If corn is out of season, frozen or canned corn can be substitutes, but fresh is best.
2 balls burrata, torn into chunks: This creamy cheese adds richness and a luxurious texture. If burrata isn’t available, fresh mozzarella can also work, but you’ll miss that signature creaminess.
3 tablespoons pepitas, toasted: These crunchy pumpkin seeds bring a delightful crunch and nuttiness. You can swap in pine nuts or sunflower seeds if you have those on hand.
Basil leaves: Fresh basil adds aromatic flavor. If you can’t find fresh basil, consider adding a sprinkle of dried basil, but the flavor won’t be as vibrant.
2 tablespoons balsamic vinegar: This vinegar gives the dressing its tangy contrast. Opt for high-quality balsamic for a richer flavor.
1 tablespoon Dijon mustard: Adds a nice bite to the dressing. If you prefer a milder taste, you can use yellow mustard.
1 tablespoon maple syrup or honey: Offers a touch of sweetness to balance the acidity. Use maple syrup for a vegan alternative or honey for more sweetness if desired.
1 tablespoon olive oil: A drizzle of this oil enhances flavor and texture. Use extra virgin olive oil for the best taste.
Kosher salt and freshly ground black pepper to taste: Essential for seasoning and enhancing all the flavors.

How to Make Burrata Peach Salad

Grill the Corn: Rub a little olive oil and kosher salt onto the ears of corn, then place them onto a preheated grill at 400°F. Grill for 8-10 minutes, rotating them occasionally so they cook evenly and develop a lovely char. Remove from the grill and, once cooled enough to handle, carefully cut the kernels off the cob.
Prepare the Balsamic Vinaigrette: While the corn is grilling, prepare the dressing by combining the balsamic vinegar, Dijon mustard, maple syrup (or honey), and olive oil in a jar or bowl. Cover it with a lid and shake (or whisk) until everything is well combined. Taste for seasoning, adjusting the salt and pepper as necessary, then set aside.
Assemble the Salad: Begin by arranging the sliced peaches on a serving platter. Scatter the grilled corn evenly among the peaches for that perfect summer vibe.
Add Burrata and Garnishes: Tear the burrata balls into chunks and place them atop the peaches and corn. Finish by scattering the toasted pepitas and fresh basil leaves all over the salad. For the final touch, drizzle some or all of the balsamic vinaigrette on top, then serve immediately while everything is fresh and vibrant.

Storing & Reheating

To keep your burrata peach salad fresh, it’s best to store it in an airtight container in the refrigerator, where it will stay good for up to 3 days. However, the salad is best enjoyed fresh and won’t hold up well if frozen due to the cheese’s texture. If you have leftovers, store the components separately—keep salad in the refrigerator and the dressing in a separate jar. For best results, eat it without reheating as the freshness of the ingredients is key.

Chef’s Helpful Tips

Common mistakes include letting the corn cool too long before cutting it off the cob—doing so makes it harder to get those lovely kernels off the cob!
Make sure the burrata is at room temperature before serving, as it will be creamier and easier to tear.
Timing is everything; grill the corn just before you’re ready to serve the salad for peak freshness.
Feel free to enhance flavors with a sprinkle of red pepper flakes for a kick or some crumbled feta for an extra hit of saltiness.
This salad can be prepped ahead of time by slicing peaches and grilling corn, but add the burrata and dressing just before serving.

Burrata Peach Salad is more than just a recipe; it’s a celebration of summer’s best flavors and a wonderful way to impress family and friends with minimal effort. Revel in the melody of sweet peaches, creamy burrata, and smoky corn in every bite. Plus, the versatility of this salad means you can easily adapt it with whatever’s in season or on hand, so feel free to experiment. Your taste buds will thank you for this refreshing experience!

Recipe FAQs

Can I use canned corn instead of grilled corn?

Absolutely! You can substitute canned corn if fresh corn is not available. Just make sure to drain and rinse the corn to remove excess sodium. However, grilling the corn adds a depth of smoky flavor that enhances the salad’s overall taste.

How do I know when the peaches are ripe?

Ripe peaches should feel slightly soft when gently pressed and have a fragrant aroma. Their skin should also have a warm hue; if they’re too firm, leave them at room temperature for a couple of days to soften.

Can I prepare this salad ahead of time?

Yes, you can prep the individual components in advance. Slice the peaches and grill the corn, but it’s best to add the burrata and dressing just before serving to maintain texture and flavor.

What can I substitute for burrata?

If burrata isn’t available, fresh mozzarella is a good alternative. While it won’t have the same creamy center, it will still offer a delightful texture and flavor. A drizzle of good-quality olive oil can also help add some richness.

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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 is a delightful blend of sweet peaches, grilled corn, and creamy burrata tossed in a tangy balsamic dressing. It’s a quick, healthy option that’s perfect for a light dinner or as a refreshing side dish at gatherings.

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 ears of corn. Preheat the grill to 400° F.
Grill the corn for 8-10 minutes, turning occasionally for even cooking. Allow to cool, then cut the kernels off the cob.
In a jar or bowl, combine all ingredients for the balsamic vinaigrette and shake or whisk until well mixed. Adjust seasoning and set aside.
Arrange sliced peaches on a serving platter and add the corn kernels.
Tear burrata into chunks and place on top of the peaches and corn. Sprinkle with pepitas and basil leaves.
Drizzle balsamic vinaigrette over the salad before serving fresh.

Notes

For added flavor, consider using fresh herbs like mint along with basil.
Ensure peaches are ripe for the best sweetness and flavor.
This salad is best served immediately to enjoy the fresh textures.