How to Make a Peach Burrata Salad That Feels Like Summer

I often find myself dreaming of fresh salads in the summer, when it’s hot and I’m looking to quiet my rumbling stomach with something that doesn’t require heating up the kitchen. While there are plenty of summer recipes that fit the bill, the best ones use fresh summer produce harvested from the garden, or provide the opportunity to fire up the grill. Our peach burrata salad ticks off both boxes, using fresh herbs and perfectly cooked peaches, grill marks and all.

Here’s how to make the summer salad of your dreams!

Peach Burrata Salad Recipe

This recipe from Grace Vallo in Salem, New Hampshire makes six 1-cup servings. You can also serve larger portions and call the salad a main dish.

Ingredients

Dressing:

• 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

Step 1: Make the dressing

In a small bowl, crush the raspberries. Whisk in the orange juice, extra virgin olive oil, champagne vinegar and grated orange zest.

Step 2: Grill the peaches

Grill the halved peaches, covered, over medium heat until light grill marks appear, about 3 to 4 minutes on each side. Remove to a cutting board. Cut each grilled half into slices.

Step 3: Make the croutons

Arrange the ciabatta cubes in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Broil about 3 to 4 inches from the heat until golden brown, about 3 to 5 minutes, stirring once.

Step 4: Assemble the salad

In a large bowl, toss arugula with half the vinaigrette, and arrange on a large serving platter. Top with the grilled peaches, burrata, croutons, pistachios and basil.

Step 5: Serve the salad

Drizzle the salad with the remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Tips for Making Peach Burrata Salad

TMB Studio

Can you add protein to peach burrata salad?

Yes! Prosciutto would work just beautifully in a salad like this, but you could also add grilled chicken or bits of bacon.

Can you use frozen peaches to make peach burrata salad?

No, frozen or canned peaches won’t grill as nicely. Peaches are one of the stars of the recipe, so you’ll want to plan to make the recipe once you have fresh fruit on hand. We promise, it’s worth the extra effort.

What else can you add to peach burrata salad?

If you’re unfamiliar with burrata, or can’t find it at the store, fresh mozzarella makes a great burrata substitute. (If you’re curious, here’s more on burrata vs. mozzarella.)

Since burrata is such a great replacement for fresh mozzarella in Caprese salad (which is made with cheese, tomatoes and basil), tomatoes would work well in this recipe, too. Otherwise, caramelized onions, raw red onion and pumpkin seeds would all be great additions to the mix.

What do you serve with peach burrata salad?

This peach burrata salad could serve as a full meal, as long as you fill up a plate or big bowl. If you want to keep it as a side dish, serve with grilled chicken or another grilled meat of your choice. If you like, you could grill everything from start to finish and end with a grilled dessert, too!

Our Best Summer Salad Recipes

1 / 42

Grilled Peach, Rice & Arugula Salad This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas Get Recipe

Taste of Home

Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan

Go to Recipe

Dill Garden SaladI love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

Go to Recipe

Almond Strawberry SaladIt's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. —Renae Rossow, Union, Kentucky

Go to Recipe

Grilled Jerk Shrimp Orzo SaladThe heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida

Go to Recipe

Taste of Home

Watermelon Tomato SaladWatermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

Go to Recipe

Strawberry Salad with Poppy Seed DressingMy family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

Go to Recipe

Taste of Home

Summer Splash Chicken SaladWhen it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California

Go to Recipe

Veggie Steak SaladThis salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California

Go to Recipe

Taste of Home

Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida

Go to Recipe

Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming

Go to Recipe

Berry Chicken SaladBright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan

Go to Recipe

Classic Cobb SaladMaking this ham cobb salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

Go to Recipe

Balsamic Cucumber SaladCucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia

Go to Recipe

Taste of Home

Spinach Blueberry SaladBlueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri

Go to Recipe

Chicken and Spinach Pasta SaladMy family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. —Jenny Lynch, Rock Island, Illinois

Go to Recipe

Taste of Home

My Favorite Avocado SaladTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas

Go to Recipe

Taste of Home

Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

Go to Recipe

South-of-the-Border Caprese SaladPlump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's so easy to make! —Kathleen Merkley, Layton, Utah

Go to Recipe

Taste of Home

Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana

Go to Recipe

Sesame-Ginger Cucumber SaladI love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. —Kimberly Ludvick, Newburgh, New York

Go to Recipe

Easy Seafood SaladThis super simple, deceptively delicious recipe was inspired by a seafood salad I had in the Bahamas that featured conch. I substituted crab and shrimp for the conch and like it even more! —Cindy Heyd, Edmond, Oklahoma

Go to Recipe

Turkey and Pasta Ranch SaladThis easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland

Go to Recipe

Taste of Home

Strawberry-Turkey Spinach SaladThis light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Go to Recipe

Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington

Go to Recipe

Taste of Home

Watermelon Shrimp SaladThis salad recipe is sweet, spicy and easy to make. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my family once they've tried it. —Judy Batson, Tampa, Florida

Go to Recipe

Chickpea Mint TabboulehYou’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii

Go to Recipe

Sicilian Potato SaladFresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan

Go to Recipe

TMB Studio

Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii. Looking for more summer salads? Don’t forget to check out Kate Middleton’s watermelon salad.

Go to Recipe

Mango and Jicama SaladThis pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

Go to Recipe

Taste of Home

Guacamole Tossed SaladThe fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. —Lori Fischer, Chino Hills, California

Go to Recipe

Taste of Home

Mimi's Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan

Go to Recipe

Denver Omelet SaladI love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Go to Recipe

My sister and I created this fresh salad at one of our "recipe nights" and it has been a hit ever since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. —Jennifer Freier, Algonquin, Illinois

Taste of Home

Cool Beans SaladThis protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Go to Recipe

Pesto Corn Salad with ShrimpThis recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California

Go to Recipe

Chopped Greek SaladWhile living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California

Go to Recipe

Taste of Home

Pork and Balsamic Strawberry SaladServing this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts

Go to Recipe

Thai Salad with Cilantro Lime DressingI created this salad to replicate one I tried on a cruise several years ago. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Go to Recipe

Taste of Home

Feta Garbanzo Bean SaladThis super quick garbanzo bean salad is a hit with my family. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad. —Judy Doepel, Ballston Lake, New York

Go to Recipe

Taste of Home

Shrimp and Spinach Salad with Hot Bacon DressingWhen I'd meet former co-workers for lunch at our favorite restaurant, we'd always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi. Enjoy this salad along with these healthy summer recipes.

Go to Recipe