This quick and easy Arugula Burrata Salad is a bright summer dish made with juicy peaches, creamy burrata, and crunchy toasted almonds. Peppery arugula is tossed in a simple honey‑balsamic vinaigrette for an effortless vegetarian lunch or side.
I’m a big fan of salads, and this arugula and burrata salad is one of my favorites because it’s both flavorful and fast. You can assemble it in about five minutes, and it’s easy to adapt depending on what you have in the kitchen. Rather than leaning into the classic tomato‑and‑prosciutto pairing, this version highlights seasonal fruit—ripe peaches are a perfect foil to the peppery bite of fresh arugula.
Ingredients That Matter
A few fresh ingredients and pantry staples come together to make this salad sing:
- Arugula — Use a 5‑ounce package of fresh arugula for a punchy, peppery base.
- Burrata — Fresh burrata is a soft mozzarella shell filled with curds and cream. Slice through the center just before serving so each portion gets some of the creamy interior. Once opened, keep burrata submerged in its whey and use within 1–2 days.
- Peaches — Choose ripe freestone peaches for easy slicing. They should smell sweet and feel slightly heavy for their size. If firm, let them ripen on the counter and slice just before serving.
- Almonds — Toasted, roughly chopped almonds add a pleasant crunch; pistachios, pecans, or walnuts can be used instead.
- Basil — Torn fresh basil leaves add an aromatic finish. Fresh mint also works well.
- Balsamic vinegar, honey, mustard, olive oil — These pantry items combine into a simple honey‑balsamic vinaigrette that balances sweet, tangy, and savory notes.
See the recipe card below for exact quantities.
How to Make Arugula Burrata Salad
This salad comes together quickly. Follow these steps for the best results.
- Make the dressing: In a medium mixing bowl whisk together the mustard, honey, salt, pepper, and balsamic vinegar until smooth.
- Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Halve each peach, remove the pit, and slice into ¼‑inch wedges. Use two small or medium peaches, or one large peach.
- Slice the burrata in half just before serving so each portion has some of the creamy center.
- Toss the arugula with the dressing using tongs or your hands until evenly coated.
- Top with peach slices, toasted almonds, and the burrata halves. Finish with a light drizzle of honey and olive oil and a grind of black pepper. Serve immediately.
Adam’s Pro Tip
This salad is best eaten as soon as you assemble it. Arugula wilts quickly when dressed, so toss and serve right away for the freshest texture.
Substitutions
Feel free to adapt this salad to your taste or dietary needs. A few easy swaps:
- Greens: Replace arugula with baby spinach, tender mixed greens, or a blend of half arugula and half milder greens.
- Nuts: If you have a nut allergy, omit the nuts and add cooked farro, crispy quinoa, or croutons for texture. Otherwise, try pecans, walnuts, or pistachios instead of almonds.
- Fruit: Use nectarines or apricots in place of peaches, or swap in berries or halved cherry tomatoes for a different flavor profile.
- Dressing: If you prefer not to use balsamic, substitute red or white wine vinegar or a squeeze of lemon juice.
Serving Suggestions
This salad is ideal as a light summer lunch or a side for dinner. To make it a heartier main course, add protein such as shredded or pulled chicken, canned white beans, or chilled seared shrimp. It also pairs nicely with pasta salads, grilled chicken, or roasted vegetables.
What You Need to Know About Burrata
Burrata is a fresh Italian cheese consisting of an outer shell of mozzarella filled with soft curds and cream. When cut open, the creamy center spills out—rich, soft, and luxurious. The outer layer tastes similar to fresh mozzarella but the interior offers a creamier, more indulgent texture and flavor.
Burrata is typically packed in its whey. Keep any unused portion in that liquid and refrigerate; once opened it is best consumed within 1–2 days.
Storage
Store leftovers in an airtight container for 1–2 days, but note that dressed greens will soften and lose their crispness. For best texture, keep the dressing, greens, and delicate toppings separate until just before serving.
How to Make Burrata Arugula Salad Ahead
You can prepare most elements ahead: whisk the dressing and refrigerate it in a sealed jar for up to five days; wash and dry the arugula and store it in the fridge wrapped in a damp towel; toast and chop the almonds in advance. Slice the peaches and burrata only when you are ready to serve.
FAQ
Burrata combines the mild, milky flavor of fresh mozzarella with a rich, creamy interior that tastes buttery and slightly sweet. Its texture is soft and luscious.
No. Burrata is best served chilled or at cool room temperature on salads so the creamy center contrasts with the fresh ingredients.
Yes. The outer layer is fresh mozzarella and is perfectly edible; sometimes it may appear slightly dry, but it can be eaten along with the creamy center.
More Salad Recipes
If you enjoy this salad, try other hearty and fresh salads like beet and kale with farro and feta, spinach and arugula with a lemon thyme vinaigrette, or a simple pesto orzo salad.
Dinner Ideas
Serve this salad with dishes such as roasted chicken leg quarters, braised beef sliders, citrus‑soy braised chuck roast, or a light tomato pasta for a satisfying summer meal.
Recipe
Arugula Burrata Salad
Description
A quick, elegant summer salad featuring peppery arugula tossed in a honey‑balsamic vinaigrette, topped with ripe peaches, creamy burrata, and toasted almonds.
Ingredients
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon or whole grain mustard
- 1 tsp honey, plus more for serving
- ¼ tsp table salt
- ¼ tsp black pepper, plus more for serving
- ¼ cup olive oil, plus more for serving
- 5 oz fresh arugula
- 1–2 medium peaches, pitted and sliced
- 4 (2‑oz) balls burrata, halved
- ⅓ cup almonds, toasted and roughly chopped
- ¼ cup loosely packed basil leaves, torn
Instructions
- Whisk together balsamic vinegar, mustard, honey, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Add arugula to the bowl and toss until evenly coated. Arrange on plates, then top with peach slices, burrata halves, toasted almonds, and torn basil. Drizzle with a little extra honey and olive oil if desired and finish with more black pepper. Serve immediately.
Notes
- The dressing can be made ahead and refrigerated for up to five days.
- Do not dress the greens far in advance; arugula wilts quickly once coated.
- Maple syrup may be used in place of honey.
- Store leftover burrata in its whey and use within 1–2 days of opening.