Arugula and Burrata Salad with Cherry Tomatoes & Balsamic

This quick and easy Arugula Burrata Salad is a delightful summer dish: juicy peaches, creamy burrata, and crunchy toasted almonds atop peppery arugula. Toss the greens in a simple honey-balsamic vinaigrette for a perfect vegetarian lunch or an elegant side.

I love fresh salads, and this arugula and burrata salad is both incredibly flavorful and very simple to assemble. It takes about five minutes from start to finish, and you can easily adapt it to what you have on hand. Rather than a classic Italian pairing like tomatoes and prosciutto, this version highlights seasonal fruit—ripe peaches—whose sweetness balances the peppery bite of arugula.

Ingredients That Matter

A few fresh ingredients and pantry staples are all you need to make this salad:

• Arugula – Use a 5-ounce package of fresh arugula for its peppery flavor and tender texture.
• Burrata – A fresh Italian cheese with a soft mozzarella shell and a creamy interior. Slice it right before serving so each portion delivers the luscious center. Once opened, burrata keeps in its whey for up to 48 hours in the refrigerator.
• Peaches – Choose ripe, freestone peaches that smell sweet and feel heavy for their size. If they are still firm, let them ripen on the counter. Slice just before serving for the best texture.
• Almonds – Toasted, roughly chopped almonds add crunch. You can substitute pistachios, pecans, walnuts, or pine nuts if you prefer.
• Basil – Torn fresh basil leaves brighten the salad. Fresh mint is a fine alternative.
• Balsamic Vinegar – A splash of balsamic brings tang and depth to the dressing.
• Honey – A touch of honey balances the acidity. Maple syrup works as a substitute.
• Mustard – Dijon, whole grain, or country mustard helps emulsify and flavor the vinaigrette.
• Olive Oil – Extra-virgin olive oil rounds out the dressing with richness.

See the recipe card below for exact quantities.

How to Make Arugula Burrata Salad

This salad comes together very quickly. Follow these simple steps for a bright, balanced result.

1. Make the dressing: In a medium bowl whisk together the mustard, honey, salt, pepper, and balsamic vinegar until smooth.
2. While whisking, slowly drizzle in the olive oil to emulsify the vinaigrette into a glossy dressing.

3. Prepare the peaches: Halve each peach, remove the pit, and slice into roughly 1/4-inch wedges. Use one large peach or two small-to-medium peaches, depending on size.

4. Slice the burrata just before serving, cutting through the middle so each half contains some of the creamy center.

5. Toss the arugula with the vinaigrette in a large bowl, using tongs or your hands to coat the leaves evenly.
6. Plate and finish: Arrange dressed arugula on plates or a serving bowl, then top with peach slices, torn burrata, toasted almonds, and basil. Finish with a light drizzle of olive oil and honey and a grind of black pepper.

Substitutions

This salad is flexible. Here are easy swaps to accommodate taste or dietary needs:

• Greens: Substitute baby spinach, tender mixed greens, or baby kale for arugula, or use a mix of greens to soften the peppery edge.
• Nuts: Omit nuts for an allergy-friendly version and add cooked farro, crispy quinoa, white beans, or croutons instead. Swap almonds for pecans, walnuts, or pistachios if preferred.
• Fruit: Use nectarines or apricots in place of peaches. Berries or cherry tomatoes also work if stone fruit isn’t available.
• Vinegar: Replace balsamic with red or white wine vinegar or fresh lemon juice for a brighter dressing.

Serving Suggestions

This salad is an excellent light lunch or a refined side for summer dinners. To make it more substantial, add a protein such as pulled chicken, seared shrimp, or a can of rinsed white beans. It pairs well with grilled or roasted mains and light pasta dishes.

What You Need to Know About Burrata

Burrata is a fresh Italian cheese similar to mozzarella on the outside but filled with soft curds and cream. When cut, the creamy center spills out, offering a luxurious texture and a mild, buttery flavor. It is typically sold in small balls packed in whey; keep unused burrata in its liquid and consume within one to two days for best quality.

Storage

Leftover salad should be stored in an airtight container and eaten within 1–2 days, though dressed greens will lose their crispness. If you want to prepare elements ahead, make the dressing, toast the nuts, and wash and dry the arugula. Keep peaches and burrata unsliced until just before serving.

FAQ

More Salad Recipes

If you enjoy this salad, try other fresh salad ideas that combine greens with fruit, grains, or bold dressings for seasonal variety.

Recipe