Roasted Peach and Burrata Salad with Arugula and Balsamic Glaze

A Celebration of Summer in Every Bite

Few flavor pairings are as effortlessly elegant as ripe peaches and creamy burrata. Add a little heat, a splash of balsamic, and a peppery bed of arugula, and you’ve got a showstopping dish that walks the line between sweet and savory. This Roasted Peach and Burrata Salad with Arugula and Balsamic Glaze is one of those rare recipes that feels luxurious, yet is deceptively simple to make.

Perfect for brunch, a light lunch, or as a stunning dinner party starter, this salad hits all the right notes—warm roasted fruit, cool and creamy cheese, fresh greens, and a tangy-sweet drizzle. It’s a modern twist on a Caprese salad, made indulgent with the silkiness of burrata and elevated with the caramelly depth of roasted stone fruit.

Why Roast the Peaches?

While fresh peaches are undeniably delicious, roasting them adds an entirely new layer of complexity to this salad. Here’s why it’s worth the extra step:

Concentrates flavor: Roasting intensifies the natural sugars in peaches, making them even more luscious.
Adds warmth: The contrast between warm fruit and cool burrata creates a luxurious mouthfeel.
Softens texture: Without turning mushy, roasted peaches become tender and velvety—perfect against crisp greens.

Choose ripe but firm peaches that give slightly when pressed. Too soft, and they’ll collapse in the oven; too firm, and they won’t release their juices.

Let’s Talk Burrata: The Star Ingredient

If you’re new to burrata, prepare to fall in love. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is a luscious mixture of stracciatella and cream. When sliced open, it oozes delicately—making it ideal for spreading across a plate or scooping up with bread or greens.

In this salad, burrata brings:

Creaminess: Balances the acidity of the balsamic and the bitterness of arugula.
Mild richness: Enhances the fruit without overpowering it.
Visual drama: The center breaks open beautifully, making it a natural centerpiece.

Look for burrata in the specialty cheese section of most grocery stores. It’s typically sold in tubs of two 4-ounce balls.

Layered Flavor: Supporting Cast Ingredients

While roasted peaches and burrata do most of the heavy lifting, the supporting ingredients bring contrast and complexity:

Arugula: Offers peppery bite to cut through the sweetness and creaminess.
Toasted nuts: Almonds or pecans add crunch and nutty depth.
Fresh herbs: Basil, mint, or thyme work beautifully to amplify freshness.
Balsamic glaze: A reduction of balsamic vinegar—either homemade or store-bought—adds tangy sweetness and glossy finish.
Olive oil: A drizzle of good-quality extra-virgin olive oil enhances all the flavors and adds silkiness.

Optional additions include prosciutto (for a savory twist), pomegranate seeds (for tart bursts), or crusty bread on the side to scoop up all the goodness.

Tools You’ll Need

You don’t need much to make this dish shine, but a few quality tools make things easier:

Baking Sheet: For roasting the peaches. Line with parchment for easy cleanup.
Sharp Knife: Essential for cleanly slicing ripe peaches and burrata.
Salad Bowl or Serving Platter: Choose a flat, wide surface to showcase the ingredients.
Small Saucepan (optional): If making your own balsamic glaze.
Tongs: For gently tossing the greens.

Prep Strategy: Timing Is Everything

This salad is best served slightly warm or room temperature—not straight from the fridge or oven. Here’s how to time things perfectly:

Roast the peaches first and let them cool slightly while you prep the rest.
Toast the nuts while the peaches roast.
Assemble the greens and herbs on the serving platter.
Add burrata just before serving so it stays creamy and fresh.
Drizzle glaze and oil at the end for the most vibrant finish.

Customization Tips: Make It Yours

This recipe is forgiving and open to interpretation. Try these variations:

Make it savory: Add crispy prosciutto, grilled chicken, or crumbled bacon.
Make it vegan: Use plant-based mozzarella and swap honeyed nuts for plain toasted ones.
Switch the fruit: Try roasted plums, nectarines, or figs in place of peaches.
Use different greens: Baby spinach, mixed greens, or even frisée all work.
Add grains: A handful of cooked farro or quinoa makes it heartier.

Common Questions and Fixes

My peaches are too soft to roast. What should I do?
Slice them thick and reduce roasting time to just 5–7 minutes, or serve them raw with a drizzle of olive oil and salt.

Can I grill the peaches instead?
Absolutely. Grilling gives them a smoky char and works beautifully with this dish.

My burrata is too runny to slice. How should I handle it?
That’s the beauty of it! Instead of slicing, gently tear the burrata in half and place in the center of the salad. Let guests spoon it over their own plates.

What if I don’t have balsamic glaze?
You can make it: simmer 1/2 cup balsamic vinegar over low heat for 10–15 minutes until thickened, then cool. Or simply use a splash of balsamic vinegar with a touch of honey or maple syrup.

Flavor-Boosting Additions

Want to take it over the top? These little extras pack a punch:

Flaky sea salt: Just a pinch enhances every component.
Chili flakes: Add a subtle heat that pairs well with the sweetness.
Honey drizzle: Especially if your peaches aren’t ultra-sweet.
Cracked black pepper: Over the burrata for a sharp finish.
Microgreens: For garnish and a hint of bitterness.

Ingredients

For the Salad

2 ripe but firm peaches, halved and pitted
1 tablespoon olive oil (for roasting)
4 cups baby arugula (or other tender greens)
1 ball (4 oz) burrata cheese
1/4 cup toasted sliced almonds or chopped pecans
2 tablespoons chopped fresh basil or mint
Salt and pepper to taste

For the Balsamic Glaze

1/2 cup balsamic vinegar
1 teaspoon honey or maple syrup (optional)

Or use 2 tablespoons store-bought balsamic glaze

For Drizzling

1 tablespoon extra-virgin olive oil
Optional: extra honey or lemon juice to finish

Instructions

Step 1: Roast the Peaches

Preheat oven to 425°F (220°C). Slice peaches into thick wedges (about 6–8 per peach). Place on a baking sheet, drizzle with olive oil, and roast for 12–15 minutes, flipping halfway through, until edges are golden and slightly caramelized. Set aside to cool slightly.

Step 2: Make the Balsamic Glaze (If Not Using Store-Bought)

While peaches roast, add balsamic vinegar to a small saucepan and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until reduced by half and syrupy. Stir in honey or maple syrup if using. Remove from heat and let cool.

Step 3: Assemble the Salad Base

Arrange arugula on a large serving platter or shallow bowl. Scatter toasted almonds or pecans and fresh herbs over the greens.

Step 4: Add Peaches and Burrata

Gently place the warm peach slices over the salad. Tear the burrata in half (or leave whole) and nestle it into the center of the platter.

Step 5: Finish and Serve

Drizzle with balsamic glaze and extra-virgin olive oil. Sprinkle with flaky salt and freshly ground pepper. Serve immediately with crusty bread, if desired.

Storage and Leftovers

Can I store leftovers?
This salad is best fresh. However, leftovers can be stored in the fridge for 1 day. Keep burrata and greens separate if possible.

How long will burrata last?
Burrata is best used within 1–2 days of opening. Keep it submerged in its liquid and refrigerated.

Reheating peaches?
You can gently rewarm roasted peaches in a skillet over medium-low heat, or serve them cold.

Peach & Burrata Salad vs. Caprese vs. Fruit Salads

Let’s compare:

Peach & Burrata Salad: Warm fruit, creamy cheese, peppery greens, and a sweet-tangy glaze—perfect for bridging savory and sweet.
Caprese: Fresh tomatoes, mozzarella, basil, and balsamic. A classic, but less indulgent than burrata with roasted fruit.
Fruit Salads: Typically sweet and often lack a savory component. This salad blends both, making it more complex and versatile.

This roasted peach and burrata salad is what happens when simplicity meets sophistication. It’s easy to make, beautiful to serve, and impossible to forget.