This Peach Arugula Burrata Salad with Blackberries is a bright, simple summer salad built on juicy peaches, peppery arugula, creamy burrata, and a tangy honey-balsamic vinaigrette. It comes together in minutes, makes an elegant side for grilled meats or seafood, and works equally well as a light lunch or starter for warm-weather dinners.
Ingredients
- Peaches: Two ripe yellow peaches, sliced. Choose peaches that give slightly when pressed for the best flavor and texture.
- Arugula: 6 cups baby arugula. The peppery greens balance the sweetness of the fruit; substitute mixed greens if preferred.
- Burrata: Two balls of burrata, each halved. Burrata adds a silky, creamy contrast to the fruit and greens.
- Blackberries: About 6 ounces (half pint). Fresh berries bring sweet-tart flavor and a pleasant pop of color.
- Honey Balsamic Vinaigrette: 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/8 teaspoon garlic powder, salt and pepper to taste.
- Optional: Freshly ground black pepper, crushed red pepper flakes, or a handful of chopped pistachios for crunch.
Instructions
This salad is assembled, not cooked, so it’s quick and forgiving. Follow these steps for a perfect plate every time:
- Make the dressing: whisk the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper in a small bowl or shake together in a jar. Taste and adjust the balance of sweet and tangy.
- Prepare the base: divide the baby arugula among four plates or arrange on a single large serving platter.
- Add fruit and cheese: top each portion with sliced peaches, a scattering of blackberries, and half a burrata ball. If burrata arrives chilled, bring it to room temperature for a creamier center.
- Dress and finish: lightly drizzle the honey-balsamic vinaigrette over the salads. Finish with freshly ground black pepper or a pinch of crushed red pepper if you like a little heat.
- Serve immediately so the greens stay crisp and the burrata keeps its creamy texture.
Variations and Serving Suggestions
- Add protein: turn the salad into a light main by adding grilled chicken, sliced grilled steak, or thin prosciutto.
- Swap the berries: if blackberries aren’t available, use raspberries, blueberries, or sliced strawberries to keep the bright berry note.
- Crunch factor: sprinkle toasted chopped pistachios, almonds, or walnuts for texture.
- Cheese alternatives: if burrata is unavailable, soft goat cheese or crumbled feta make good substitutes, though they change the texture and flavor profile slightly.
- Grilled peaches: for a smoky touch, halve and grill the peaches briefly before slicing—this deepens their flavor and pairs beautifully with burrata.
Other Salad Ideas
- Bacon Cheeseburger Salad — a hearty, savory option for burger lovers
- Cannellini Bean and Sun-Dried Tomato Salad — a protein-rich Mediterranean-style choice
- Cucumber Strawberry Salad with Arugula — another refreshing summer salad featuring fruit and peppery greens
- Peach Arugula Salad with Pistachios — a close cousin to this recipe, emphasizing crunch
Equipment
- Cutting board and a sharp knife for slicing peaches
- Measuring spoons for the dressing
- Small bowl or jar for whisking or shaking the vinaigrette
- Serving plates or a large platter
Notes
Choose ripe, fragrant peaches for the best result. Burrata is best enjoyed at room temperature — take it out of the refrigerator about 15–20 minutes before serving. If you plan to assemble ahead, keep the dressing separate and add just before serving to prevent the arugula from wilting.
Nutrition (approximate per serving)
- Serving Size: 1 salad
- Calories: 214
- Sugar: 13.5 g
- Sodium: 569 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18.5 g
- Fiber: 5.1 g
- Protein: 20.1 g
- Cholesterol: 10.2 mg