There’s something about a summer plate that whispers: slow down, soak it in, and savor every sun-drenched bite. This Summer Burrata Salad with juicy berries, ripe peaches, and fresh basil does exactly that — effortlessly. It’s fresh, vibrant, and filled with the best flavors summer has to offer. I love serving it when peaches are tender to the touch and berries are at their juiciest. Want more no-fuss seasonal dishes like this? Be sure to subscribe and never miss another crave-worthy idea!
A Summer Dish That Became a Tradition
The first time I made this summer burrata salad, it was on a sticky July afternoon. I had come home from the farmer’s market with a bag full of peaches that smelled like sunshine and a quart of blackberries so ripe they practically burst in my fingers. I didn’t have a recipe in mind — just a craving for something light, sweet, and a little indulgent.
Rummaging through the fridge, I spotted a ball of burrata. There it was: creamy, delicate, and just waiting to be the centerpiece of something special. With baby greens from the garden, a handful of fresh basil, and a drizzle of lemon-infused olive oil, I had the makings of what would soon become one of my all-time favorite recipes.
Since then, this salad has shown up at just about every summer gathering I host. Whether it’s Sunday brunch with family or a quick solo lunch with a chilled glass of rosé, this summer burrata salad always hits the right note. It’s just the thing when you want something beautiful without spending hours in the kitchen.
Want something equally elegant to serve before the salad? These Burrata Beet Sweet Potato Stacks make a visually stunning and delicious starter. Or, if dessert’s on your mind, the Red, White and Blue Berry Tiramisu is another fruit-packed favorite that always impresses.
Why This Salad Stands Out
What makes this summer burrata salad special isn’t just its flavors — though they are undeniably delicious — but how it brings the essence of the season together on a single plate. It’s refreshing without being fussy. Elegant without being complicated. And it celebrates everything good about eating with the seasons.
Let’s talk texture and contrast. You’ve got juicy berries, tender peaches, and crisp salad greens working in harmony. The burrata — with its silky outer shell and creamy interior — turns every bite into something luxurious. Toss in crunchy roasted pistachios, herbaceous fresh basil, and a drizzle of balsamic glaze, and suddenly a simple salad becomes a showstopper.
The best part? It’s adaptable. Swap the peaches for nectarines, the strawberries for raspberries, or add a handful of arugula for a peppery kick. This recipe invites creativity and rewards minimal effort — just the kind of cooking summer is made for.
Ingredients & Preparation
The Fresh Ingredients That Make It Shine
When making this summer burrata salad, quality is everything. Because the recipe is so simple, each ingredient stands out — so it’s worth picking the ripest, freshest produce you can find. Below is everything you’ll need to recreate this vibrant seasonal dish at home
Ingredient Breakdown
Here’s what goes into making one full platter (serves 4):
| Ingredient | Quantity |
|---|---|
| Baby salad greens | 2 cups |
| Fresh peaches | 2, pitted and thinly sliced |
| Red onion | ⅛ cup, thinly sliced |
| Mixed berries (cherries, blackberries, strawberries) | 4 cups total |
| Roasted salted pistachios | ¼ cup |
| Fresh basil leaves | ½ cup loosely packed |
| Burrata cheese | 1 ball (8 oz.) |
| Sea salt & freshly ground pepper | To taste |
| Extra virgin olive oil or Meyer lemon olive oil | As needed |
| Balsamic glaze | To drizzle |
| Lemon juice | Squeeze of ½ a lemon or more, to taste |
You don’t need anything fancy — in fact, part of the magic lies in how approachable these ingredients are. Farmers’ markets are perfect for sourcing peak-season fruit and greens, and specialty stores usually carry high-quality burrata.
If you’re craving something extra savory, this Cheesy Puff Pastry with Artichokes and Herbs is a satisfying companion dish.
Tools and Smart Substitutions
You don’t need any special equipment for this salad — just a sharp knife, a large cutting board, and a platter to serve it all up beautifully. A citrus press is helpful for squeezing lemon, and a melon baller or cherry pitter makes prepping fruit faster if you’re working with firm cherries.
Substitution ideas:
-
Peaches: Substitute with nectarines, plums, or apricots.
-
Burrata: If unavailable, use fresh mozzarella, though it lacks the creamy center.
-
Mixed berries: Any ripe berry works — even blueberries or raspberries.
-
Pistachios: Try toasted almonds, walnuts, or even pine nuts for variety.
-
Meyer lemon olive oil: A splash of fresh lemon juice with quality EVOO works just as well.
You could also swap greens if needed — arugula adds a peppery bite, and baby spinach gives a softer texture. Just remember: the goal of this summer burrata salad is balance — sweet, creamy, crunchy, and bright in every forkful.
Looking to make it heartier? Pair with this Mediterranean Baked Feta Appetizer with Pita for a casual mezze-style meal.
Cooking Instructions & Tips
How to Assemble Your Summer Burrata Salad
This summer burrata salad is less about cooking and more about artful arrangement. The joy lies in how easily it comes together — just slice, scatter, season, and serve. Below is a step-by-step guide to help you build a platter that’s as gorgeous as it is delicious.
Step-by-Step Instructions
Step 1: Lay the Greens
Start with a large platter or shallow bowl and scatter 2 cups of baby salad greens across the base. This creates a soft, fresh foundation for everything else.
Step 2: Add the Peaches
Thinly slice your peaches and fan them out in clusters on top of the greens. Choose different angles to create movement and dimension across the platter.
Step 3: Add the Berries
Pit and halve cherries, hull and halve strawberries, and scatter them across the salad along with blackberries. Group similar fruits together for a visually cohesive design.
Step 4: Sprinkle Basil and Onion
Next, sprinkle ½ cup of loosely packed basil leaves and ⅛ cup of thinly sliced red onion across the top. The herbs add fragrance, and the onion brings a mild, savory crunch.
Step 5: Center the Burrata
Drain the burrata and place it gently in the center of the salad. Let it sit like a creamy crown surrounded by color.
Step 6: Finish with Seasoning and Drizzle
Squeeze half a lemon over everything, then drizzle with olive oil (or Meyer lemon olive oil) and balsamic glaze. Finish with sea salt and cracked black pepper.
Step 7: Serve and Enjoy
To serve, gently tear open the burrata so that its creamy interior spills out. Scoop up fruit and greens and top each portion with a generous spoonful of cheese.
Tips & Tricks for the Perfect Summer Burrata Salad
-
Use ripe fruit: Look for peaches that give slightly when pressed and berries that are plump and deep in color. This brings out the salad’s natural sweetness.
-
Keep burrata cold: Chill it right until serving for the creamiest texture.
-
Don’t overdress: A light drizzle of oil and balsamic goes a long way. The fruit and cheese do most of the work.
-
Prep ahead: Slice fruit a few hours early and keep chilled. Assemble just before serving.
-
Serve with a side: A fresh slice of sourdough or even crostini pairs perfectly with the soft burrata and fruit juices.
Hosting a gathering? Try serving this salad alongside a cool Whipped Feta with Roasted Beets and Pistachios for an elegant and easy summer menu. Or offer light bites like the Avocado Feta Toast for guests to nibble while you build the salad tableside.
Serving, Storing & Pairing
How to Serve Your Summer Burrata Salad
Serving this summer burrata salad is as effortless as assembling it — which makes it perfect for both casual get-togethers and elegant summer spreads. Its juicy fruit, creamy burrata, and fragrant basil make it a complete sensory experience. I love to bring it to the table right on the platter it was assembled on — no fuss, just beauty.
This salad shines brightest as a light entrée or the centerpiece of a sunlit brunch. To round out the meal, serve it with fresh artisan bread or flaky crackers to scoop up the creamy burrata and fruit juices.
For an appetizer that’s both eye-catching and full of flavor, I often pair it with the Crispy Crostini with Balsamic Strawberry Brie. The creamy brie and strawberries mirror the salad’s flavor profile and bring a warm, crisp texture to the table.
Another great companion is the Honey Whipped Feta Cranberry Crostini. Though cranberry nods more to cooler months, the sweet-savory balance and whipped feta base complement burrata beautifully — especially when served chilled.
Whether you’re hosting friends or preparing a picnic for two, this summer burrata salad adds a splash of color and freshness that feels undeniably celebratory.
How to Store and Reuse Leftovers
This dish is best enjoyed the moment it’s made — the textures and flavors are at their peak right after assembly. However, if you do end up with leftovers, here’s how to make the most of them:
-
Store It Smart: Place leftovers in an airtight container, separating the burrata (if possible) to prevent sogginess. Refrigerate and consume within 24 hours.
-
Don’t Reheat: This salad is meant to be eaten cold or at room temperature. Let it sit out for 10–15 minutes after removing it from the fridge before serving again.
-
Freshen Up: If needed, revive leftovers with a squeeze of lemon juice, a quick drizzle of olive oil, and a sprinkle of sea salt to reawaken the flavors.
Want to make your next day’s lunch feel brand new? Try piling the fruit and burrata over a toasted slice of sourdough or mixing it into cooked farro or quinoa for a bright grain bowl twist.
FAQ Section
Here are some of the most common questions readers have about making and serving this summer burrata salad — along with tips to help you make it perfectly every time.
Can I make this salad ahead of time?
Yes — with a few smart tweaks. You can prep and slice all the fruit and greens a few hours in advance. Just keep everything chilled in separate containers. Wait to assemble and add the burrata, basil, and dressing until just before serving to maintain the best texture and flavor.
What can I use if I can’t find burrata?
Fresh mozzarella is the closest alternative. It has a similar milky flavor but lacks the creamy interior of burrata. You can also try whipped ricotta or even a soft goat cheese for a tangier variation.
Do I need to peel the peaches?
Nope! As long as the peaches are ripe and smooth-skinned, there’s no need to peel them. The skin adds color and texture. If your peaches are overly fuzzy or tough, a quick blanch-and-peel can work.
Is this salad good for a picnic?
Absolutely. Just store the fruit and greens in one container, and keep the burrata and dressing in separate small jars. Assemble everything right before eating. It’s refreshing and travels well, especially if packed in a cooler.
What’s the best olive oil to use?
A high-quality extra virgin olive oil is ideal, but if you can find Meyer lemon-infused olive oil, it adds a citrusy twist that lifts the fruit beautifully.
Conclusion
This summer burrata salad has become one of my most beloved warm-weather dishes — not just because it’s stunning on the table, but because it truly captures the spirit of the season. The mix of ripe fruit, creamy burrata, and fresh basil is indulgent yet refreshing. And the best part? It comes together in under 30 minutes without ever turning on the stove.
It’s the kind of recipe you’ll make once and keep returning to, tweaking slightly depending on what’s in your fridge or at the market. Whether you’re serving guests on the patio or just treating yourself to a bright lunch, this salad never disappoints.
Before you go, I have two more delightful fruit-forward recipes from the blog that are worth trying next: the Crispy Crostini with Balsamic Strawberry Brie and the show-stopping Red, White and Blue Berry Tiramisu. Both would pair beautifully with this salad or shine on their own for a fresh summer menu.
If you try this recipe, I’d love to hear how it turned out! Leave a rating and a comment below — and don’t forget to share it on Pinterest:
https://www.pinterest.com/recipesbysylvia/
Your feedback helps others find (and love) this recipe too.
Summer Burrata Salad with Juicy Berries, Ripe Peaches & Fresh Basil
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
This Summer Burrata Salad with juicy berries, ripe peaches, and fresh basil is a colorful, fresh, and elegant no-cook dish perfect for hot days. It’s ready in 30 minutes and makes a showstopping brunch centerpiece or light dinner salad.
Ingredients
• 2 cups baby salad greens
• 2 fresh peaches, pit removed and thinly sliced
• ⅛ cup thinly sliced red onion
• 4 cups cherries, blackberries, and strawberries
• ¼ cup roasted salted pistachios
• ½ cup loosely packed fresh basil leaves
• 8 oz. ball burrata cheese
• Sea salt and black pepper to taste
• Extra virgin olive oil or Meyer lemon infused olive oil
• Balsamic glaze
• Juice of ½ lemon
Instructions
1. Spread the salad greens over a large platter.
2. Thinly slice the peaches and fan them across the greens.
3. Pit the cherries, halve them, and arrange with the blackberries and halved strawberries on the salad.
4. Sprinkle the thinly sliced red onion and basil leaves evenly across the platter.
5. Place the burrata ball in the center of the salad arrangement.
6. Season with sea salt and cracked black pepper.
7. Squeeze fresh lemon juice over the entire salad.
8. Drizzle olive oil and balsamic glaze generously over the top.
9. To serve, tear the burrata open and spoon it onto each plate along with fruit and greens.
Notes
– Use ripe, in-season fruit for the best flavor and color.
– Swap peaches for nectarines or plums if desired.
– Burrata should be cold when added to the salad for optimal texture.
– For crunch, toasted almonds or pine nuts work well in place of pistachios.
– Best enjoyed fresh — not recommended for freezing.
- Prep Time: 15
- Cook Time: 15
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 12
- Sodium: 180
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 9
- Cholesterol: 30