Easy Fresh Peach and Burrata Arugula Salad Recipe

• Fresh Peaches: Sliced along the pit, then sliced into 1/2″ thick half-moons.
• Fresh Burrata: Removed from water, water lightly drained and squeezed out with a paper towel, then cut into 1/3″ thick slices. If you can’t find burrata, you could substitute fresh mozzarella cheese.
• Arugula
• Balsamic Glaze: Store-bought (Trader Joe’s has it!).
• Extra Virgin Olive Oil
• Sea Salt and Black Pepper

Dressing

• Olive Oil
• Dijon Mustard
• Balsamic Vinegar
• Honey
• Salt and Pepper

Step-by-Step Instructions

1. On two plates or a serving platter, arrange the peaches and burrata along the outer edges, leaving the center open.
2. In a large bowl, make the salad dressing. Combine all ingredients and whisk to combine. Add in the arugula, and toss to coat.
3. Add the dressed arugula to the center of the plates of peach and burrata. On each plate, drizzle 1 tablespoon olive oil and 1 tablespoon balsamic glaze on the peaches and burrata. Garnish the peach wedges and burrata with a sprinkle of salt and pepper.

Expert Tips

• This salad is a great make-ahead appetizer for a gathering or BBQ. Prepare the salad on a large platter and bring tongs to serve. 
• Feel free to add additional ingredients– heirloom tomatoes, cherry tomatoes, pine nuts, crunchy pecans, fresh basil leaves or other fresh herbs would pair nicely. 
• You can use white peaches or yellow peaches– whatever you prefer. I recommend checking a farmer’s market, local market, or grocery store and choosing ripe peaches. 

Serving Tips

When you make this peach burrata salad, I insist you also make the grilled bread with rosemary dipping oil or another crusty bread. The two pair perfectly together with a glass of chardonnay and a warm summer night. 

Storage Tips

This salad is best served and eaten in one sitting. However, you can prep ahead and eat within 24 hours. If you do have leftovers, store them in an airtight container in the refrigerator and eat within a day.