Burrata peach salad with grilled corn, basil, pepitas, and my favorite homemade balsamic vinaigrette is the ULTIMATE summer salad! It’s fresh, flavorful, easy to make, and a beautiful salad to serve for entertaining!
For more peach salad inspiration, check out my grilled chicken and peach salad and this popular blueberry peach feta salad!
Why You’ll Love Burrata Peach Salad
Seasonal ingredients – When you use ingredients that are in season, not only are they less expensive, but their flavor is at it’s best!
Sweet and salty – I love salads that use a combination of sweet and salty flavors and have great texture. The sweet juicy peaches paired with salty, creamy burrata, grilled corn, and crunchy pepitas is truly an explosion of flavors and textures for your mouth.
Perfect for entertaining – Not only does this peach salad have amazing flavors, but it’s truly a beautiful salad that will wow guests at your next summer gathering.
Easy to make – This salad may look like it took a lot of time to make, but it’s actually SO simple! You can even do a couple of the steps ahead of time.
Ingredient Notes
Peaches – Use the ripe, sweet, juicy peaches for this salad since they’re the star ingredient.
Corn – Fresh corn is in season and I highly recommend grabbing some and grilling it for the best flavor. You can also use frozen fire roasted corn if you’re in a pinch or don’t have grill.
Basil – Sweet basil and/or Thai basil work great for this salad. Thai basil has a more prominent licorice flavor to it. Both are delicious!
Burrata – Burrata is a fresh Italian cow’s milk cheese. The inside is creamy and filled with stracciatella, while the exterior is a solid mozzarella consistency.
Pepitas – Pepitas are hulless pumpkin seeds. Toast them for the best flavor. You can use salted or unsalted pepitas.
Balsamic vinaigrette – I used my homemade balsamic vinaigrette that I used for this berry chickpea feta salad. You can also use store bought balsamic vinaigrette, but I highly recommend making this one.
How to Pick Out a Ripe Peach
- If the peaches still have green on them, they aren’t ripe. They should be a golden yellow with areas of reddish blush color. Avoid peaches that have bruises or wrinkled skin.
- Peaches should be fragrant and smell like a peach.
- They should feel heavy for their size, this means it will be juicier.
- When picking out a peach, gently press on them at the top near the stem. If it gives like a tennis ball it’s probably not ripe enough for eating. Any more give than this means it’s either ready to eat that day or can be stored on the counter for 1-2 days max.
- Store underripe peaches in a paper bag on the counter for 2-3 days.
Tips for Making Peach Burrata Salad
- If you have access to a grill, take the time to grill the corn. It gives it a wonderful smoky and extra sweet flavor.
- Take the burrata out of the fridge while you grill the corn and prep the salad. It’s best served at room temperature.
- Wait to drizzle the balsamic vinaigrette onto the salad just before serving it. You can also serve it on the side and drizzle onto individual servings.
Substitutions and Variations
- Fresh corn can be replaced with 1 1/2-2 cups frozen defrosted sweet corn or fire roasted corn.
- Pepitas can be substituted with salted shelled pistachios or toasted pine nuts.
- Instead of balsamic vinaigrette for drizzling onto the salad use balsamic glaze.
- For extra basil flavor, dollop on basil pesto. I love Gotham Greens refrigerated pesto.
What to Serve with Burrata Peach Salad
This is a fabulous salad to serve at barbecues and summer gatherings. It pairs well with grilled chicken, burgers, and seafood.
A few of my favorite grilled chicken recipes to serve with the peach salad are grilled balsamic chicken, lemon basil chicken, and grilled bruschetta chicken.
If you prefer burgers, serve it with turkey bruschetta burgers or pesto zucchini turkey burgers.
More Peach Recipes
Peach season is between the months of June and August and it’s the perfect time to try some of my favorite peach recipes!
If you make this burrata peach salad, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Rub a little olive oil and salt onto the ears of corn then place them onto a 400° F. preheated grill. Grill for 8-10 minutes rotating them occasionally so they cook evenly. Remove from the grill and when they’ve cooled enough to handle, cut the kernels off the cob.
While the corn is grilling, add all of the ingredients for the balsamic vinaigrette into a jar or bowl. Cover with a lid and shake (or whisk) until well combined. Taste for seasoning and set aside.
Arrange the sliced peaches onto a serving platter. Scatter the corn in with the peaches.
Tear the burrata balls into chunks and place them on top of the peaches and corn. Scatter pepitas and basil leaves all over the salad. Drizzle some or all of the balsamic vinaigrette onto the salad then serve immediately.
- Let the burrata come to room temperature while you prepare the salad.
- Use paper towels to pat the excess liquid off of the exterior of the balls of burrata before tearing them.
Calories: 228kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 46mgPotassium: 271mgFiber: 2gSugar: 12gVitamin A: 596IUVitamin C: 6mgCalcium: 213mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
The peach burrata salad is best eaten the day it’s made. If there are leftovers, they will keep for 2 days in the fridge.
