Peach Burrata Salad

Total Time Prep/Total Time: 25 min.
Yield 6 servings
Test Kitchen Approved
Our peach burrata salad recipe quickly transforms a handful of simple ingredients into a sunny flavor combo you'll want to eat all summer long.

Ingredients

  • 10 fresh raspberries
  • 1/2 cup orange juice
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon grated orange zest
  • SALAD:
  • 3 medium peaches, halved
  • 4 cups cubed ciabatta bread
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 6 cups fresh arugula
  • 8 ounces burrata cheese, torn into bite-sized pieces
  • 1/2 cup salted shelled pistachios
  • 1/3 cup thinly sliced fresh basil

Directions

  1. In a small bowl, crush raspberries. Whisk in next 4 ingredients.
  2. Grill peaches, covered, over medium heat until light grill lines appear, 3-4 minutes on each side. Remove to a cutting board. Cut into slices.
  3. Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3-4 in. from the heat until golden brown, 3-5 minutes, stirring once.
  4. In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Nutrition Facts

1 cup: 401 calories, 28g fat (8g saturated fat), 27mg cholesterol, 322mg sodium, 27g carbohydrate (12g sugars, 4g fiber), 12g protein.

The star of this salad is the creamy burrata cheese. It sits on a bed of arugula with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette. Peaches have that perfect sweet-tart taste that cuts the richness of the cheese. No grill? Drizzle olive oil in a large skillet over medium-high heat and cook peaches 3-4 minutes per side until just golden. —Grace Vallo, Salem, NH
Recipe Creator
Community Cook

© 2025 RDA Enthusiast Brands, LLC