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The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

Serving Suggestions

This peach salad goes well with other fresh summery fare and brightens grilled mains. Try it with veggie burgers or grilled pizzas, pesto pasta and grilled corn. It would be lovely with a glass of crisp white wine or rosé.

Please let me know how your recipe turns out in the comments! I love hearing from you, and hope this one becomes a recipe you look forward to each summer.

Print

This summery peach salad is topped with fresh arugula, basil, pistachios and balsamic vinegar. Burrata cheese is the perfect creamy accent. Recipe yields 4 salad servings or 6 appetizer servings.

• 3 medium ripe-but-not-overripe peaches, thinly sliced
• ½ cup baby arugula
• 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
• ¼ teaspoon fine salt
• 1 tablespoon + 1 teaspoon olive oil, divided
• 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
• 8 ounces burrata (2 balls)
• 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
• Freshly ground black pepper
• Flaky sea salt, optional 
• Optional: Crostini or crusty bread, for serving

1. In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients. 
2. Gently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using. 
3. Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.

Notes

Change it up: This dish would also be great with sliced fresh mozzarella or smaller mozzarella balls if you can’t find burrata.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Filed Under: appetizers, egg free, gluten free, Independence Day, Mediterranean, recipes, salads, soy free, summer, tomato free

Ingredients: arugula, balsamic vinegar, basil, peaches, pistachios

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!