Burrata, Peach & Tomato Salad with Honey Dressing
- Preparation 15 min
- Servings 4
- Freezing I do not suggest
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🧀🍑 The Burrata Salad That’ll Make You Say “Heck YES”!
When it’s blazing hot and the last thing you want is to fire up the oven—but you still want to wow your guests (or just treat yourself like royalty)—this burrata salad recipe is your new go-to. It’s fresh, fast, and effortlessly fancy, with juicy heirloom tomatoes, sweet peaches, creamy burrata, and arugula tossed in a warm honey vinaigrette with basil and thyme. Yep, it’s a burrata salad peach dream come true. Unbuckle that belt, pal—things are about to get tasty.
Whether you call it a burrata salad tomato, burrata salad arugula, or just “the best damn salad I’ve made all summer,” it hits all the right notes: sweet, salty, herby, creamy, and crunchy (shout-out to the toasted hazelnuts). This burrata salad makes the perfect light lunch, fancy BBQ side, or weeknight dinner when you want something healthy but loaded with flavor.
So if you’ve been hunting for the ultimate burrata salad recipe, this one’s a summer staple in the making. Pair it with a cold glass of white wine or a chill spritz and you’ve got a meal that screams relax and enjoy, baby.
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✅ Pick perfectly ripe fruit
• Use firm yet ripe peaches so they hold their shape and burst with flavor in every bite. Too soft? You’ve got compote. Hard pass.
🧀 Well-treated burrata = ultra-creamy burrata
• Drain your burrata for at least 15 minutes before assembling to avoid a soggy salad. Tear it by hand for that sexy rustic look.
🌿 Fresh herbs = max freshness
• Don’t skimp on the basil! Want to mix it up? Add a bit of fresh mint for an unexpected wow effect.
🍯 Room-temp dressing = smoother blend
• Honey mixes better with oil when it’s at room temperature. Whisk well for a glossy, aromatic emulsion.
🥗 Assemble last-minute to avoid the flop
• Build the salad right before serving to keep the greens crisp and the tomatoes juicy. No wilted salad here!
🔪 Add some crunch
• No hazelnuts? Swap for roasted pistachios, walnuts, or even a savory homemade granola.
🍞 Want to make it a full meal?
• Serve it with warm focaccia, a crusty baguette, or add some prosciutto for an irresistible salty kick.
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Honey dressing
- 1/3 cup (80 ml) olive oil
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (15 ml) fresh basil, chopped
- 1 teaspoon (5 ml) fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
Burrata, Peach & Tomato Salad
- 4 cups (about 100 g) baby arugula
- 2 large heirloom tomatoes, sliced
- 2 firm, ripe peaches, cut into wedges
- 1 cup (150 g) cherry tomatoes, halved
- 250 g burrata cheese, drained
- 1/4 cup (30 g) hazelnuts, roughly chopped
- Fresh basil leaves, for garnish
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Preparation
- In a small bowl, whisk together the olive oil, honey, apple cider vinegar, and Dijon mustard. Add the chopped basil and thyme, season with salt and pepper, and mix well. Set aside.
- Spread the arugula on a large serving platter. Top with the sliced heirloom tomatoes, peach wedges, and halved cherry tomatoes.
- Tear the burrata over the salad, then sprinkle with the chopped hazelnuts.
- Drizzle the honey vinaigrette generously over the salad and garnish with fresh basil leaves and a bit of thyme, if desired.
Yes! Nectarines are a great substitute. They’re a bit firmer, which makes for a beautiful presentation and a pleasant texture.
Absolutely! It keeps for 3 to 4 days in the fridge in an airtight container. Let it come back to room temperature before serving and whisk well to re-emulsify.
Yes. Burrata brings an ultra-creamy texture that contrasts perfectly with the crunch of the hazelnuts and the freshness of the fruit.
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