Bask in the sheer joy of summer with this Peach and Burrata Salad, a celebration of luscious ripe peaches, dreamy burrata, spicy candied jalapeños, and a punchy honey lime vinaigrette. This salad hits every note—creamy, juicy, tangy, crisp, and just a little bit of heat, making each bite an absolute delight. No matter if you’re looking to impress guests or treat yourself, this is a recipe that brings sunshine to your table in all the right ways.

Peach and Burrata Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this salad is thoughtfully chosen to create a harmonious balance of flavor and texture. From the plump peaches to the cloud-like burrata and that zesty honey lime vinaigrette, each part adds its own magic to the bowl.

Ripe Peaches: Juicy and sweet, they’re the star—choose firm but fragrant fruit for the perfect bite.
Burrata or Fresh Mozzarella: Creamy and mild, burrata melts into the salad and pairs beautifully with stone fruit.
Mesclun Salad Greens: This mix adds freshness and a gentle peppery bite, providing structure and color.
Fresh Chives: Their mild onion flavor brightens everything, plus they’re gorgeous sprinkled on top.
Good Quality Salt: Whether it’s fleur de sel or pink Himalayan, a finishing sprinkle makes every flavor sing.
Sugar: The secret to perfect candied jalapeños, balancing the heat with sweetness.
Water: Needed to make the simple syrup for those candied jalapeños.
Lime Juice: Adds a tangy kick and brightness to both the vinaigrette and jalapeños.
Jalapeños: Thinly sliced, they bring gentle heat and unexpected flair to the salad.
Honey: Rich and velvety, it sweetens the dressing and makes the salad glisten.
Fresh Lime Zest: Grated zest gives intense citrus fragrance and flavor to the vinaigrette.
Extra Virgin Olive Oil: The backbone of your vinaigrette, for richness and body.

How to Make Peach and Burrata Salad

Step 1: Prepare the Candied Jalapeños

In a small saucepan, combine the sugar, water, and lime juice with the thinly sliced jalapeños. Set over medium heat and bring the mixture just to a boil, then reduce to a simmer. Let the jalapeños soak up the sweet, tangy, and spicy goodness for about ten minutes. When the slices turn glossy, remove the pan from heat. Pour everything—peppers and syrup—into an airtight container and pop it in the fridge. You’ll have a spicy-sweet topping ready to go!

Step 2: Whip Up the Honey Lime Vinaigrette

While those jalapeños chill, get out a bowl and whisk together the honey, fresh lime juice, grated lime zest, a pinch of salt, and some cracked black pepper. The scent of lime is irresistible already! Now, while whisking constantly, very slowly drizzle in the olive oil so the dressing emulsifies into something thick and glossy. This vinaigrette is what ties the Peach and Burrata Salad together!

Step 3: Assemble the Salad Base

Lay out your mesclun greens in a wide, shallow serving bowl or on a platter. Arrange the peach wedges artistically over the greens—this is your time to channel those Instagram salad vibes. Break the burrata open with your hands (or a spoon), and scatter the creamy pieces among the peaches and greens, letting it just barely melt and pool into the layers.

Step 4: Finish and Serve the Peach and Burrata Salad

Drizzle the whole salad with your honey lime vinaigrette so that everything shimmers with flavor. Sprinkle minced fresh chives over the top, artfully spoon on a few candied jalapeño slices (plus a drizzle of the sweet syrup if you like it spicy-sweet), and finish with a gorgeous sprinkle of your best salt. Voilà! Your Peach and Burrata Salad is ready to devour.

How to Serve Peach and Burrata Salad

Garnishes

A beautiful dish deserves a few finishing touches! I love an extra flourish of freshly cracked pepper, a ribbon or two of additional lime zest for color, or even a scattering of microgreens. A handful of toasted pistachios or almonds add crunch and contrast, making your Peach and Burrata Salad truly unforgettable.

Side Dishes

Serve this summery salad as a starter alongside grilled salmon, roast chicken, or a simple pasta dressed in olive oil and lemon. It also shines at a picnic with crusty bread and a crisp white wine—something light that lets the peaches do all the talking!

Creative Ways to Present

The Peach and Burrata Salad looks stunning layered in a large shallow bowl, but don’t be afraid to serve it family-style on a wooden board for a fun, rustic touch. For parties, serve individual portions in glass jars or mini bowls with a wedge of bread tucked on the side. This salad also makes a showstopping topping for crostini—just pile it on toasted baguette for a next-level appetizer.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (I’m always surprised when this happens!), store the Peach and Burrata Salad in an airtight container in the refrigerator. The burrata will continue to soften, and the flavors will meld beautifully, though the greens may lose a little crunch. It’s best enjoyed within a day for optimal texture.

Freezing

Unfortunately, both peaches and burrata don’t hold up well in the freezer—their textures will change dramatically, becoming watery and mushy. For that fresh, juicy wow-factor, skip freezing and make only what you’ll enjoy in a couple of days.

Reheating

There’s no need to reheat this salad—it’s truly best served chilled or at room temperature. If it’s been in the refrigerator, simply let it sit out for ten to fifteen minutes before serving to bring back those bright, bold flavors.

FAQs

Can I use nectarines or other stone fruit instead of peaches?

Absolutely! Nectarines, apricots, or even plums make delightful swaps in the Peach and Burrata Salad. The key is using ripe, juicy fruit for the best flavor and texture.

What if I can’t find burrata?

Fresh mozzarella is a wonderful substitute—it won’t be quite as creamy as burrata, but it still gives you that luscious bite. Just tear it up and scatter generously over your greens and peaches.

Is the salad very spicy with the candied jalapeños?

The candied jalapeños have a lovely balance of sweet heat! If you’re worried about too much spice, use fewer slices or remove the seeds before candying to mellow the kick.

How early can I make the vinaigrette and jalapeños?

Both the honey lime vinaigrette and candied jalapeños can be made up to three days in advance. Store them separately in airtight containers in the fridge, and you’ll have a head start on assembling the Peach and Burrata Salad when you’re ready to serve.

Can I make this salad for a crowd?

Absolutely! Double or triple the amounts as needed and serve on a large platter for a showstopping centerpiece. Just wait to add the dressing and salt until right before serving for the best texture.

Final Thoughts

If you’re craving a salad that’s as impressive as it is irresistible, this Peach and Burrata Salad simply delivers. There’s nothing quite like the combination of juicy fruit, creamy cheese, and zippy vinaigrette—all in one stunning bite. Dive in and create a summer moment you’ll want to enjoy again and again!

Peach and Burrata Salad Recipe

★★★★★

5.2 from 12 reviews

Author: Jack
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and flavorful Peach and Burrata Salad that combines the sweetness of ripe peaches with creamy burrata cheese, mixed greens, and a zesty honey lime vinaigrette. Topped with candied jalapenos for a hint of heat and a sprinkle of quality salt.

Instructions

Candied Jalapenos: In a small saucepan, combine sugar, water, lime juice, and jalapeno slices. Bring to a boil, then simmer for about 10 minutes. Remove from heat and chill in an airtight container until ready to use.
Honey Lime Vinaigrette: Whisk together honey, lime juice, lime zest, salt, and pepper. Slowly whisk in olive oil until emulsified.
Make the Salad: Arrange peach wedges and burrata on mesclun greens. Drizzle with dressing, sprinkle with chives, top with candied jalapeno slices, and finish with a sprinkle of salt.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Fusion