There’s something about peaches at the height of summer that feels worth celebrating. Sweet, juicy fruit, creamy burrata, and peppery arugula come together in a salad that feels both effortless and elegant. A bright citrus vinaigrette brings everything together, adding just enough acidity to balance the richness of the cheese while letting the fresh ingredients shine.
This is the kind of salad I reach for on warm evenings when dinner calls for something simple but memorable. Paired with a grilled chicken paillard, it feels like the perfect summer meal—fresh, unfussy, and centered around ingredients at their seasonal best.
Ingredients
For the Salad
3 ripe peaches, sliced into wedges
4 cups baby arugula
8 ounces burrata cheese (2 large or 4 small burrata)
Freshly ground black pepper
Flaky sea salt
Fresh basil leaves, for garnish (optional)
For the Citrus Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar (or white wine vinegar)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 small garlic clove, grated
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
Instructions
In a small bowl or glass measuring cup, whisk together the olive oil, orange juice, lemon juice, champagne vinegar, honey, Dijon mustard, basil, parsley, garlic, salt, and pepper until smooth and emulsified.
Spread the arugula over a large serving platter.
Arrange the peach slices evenly over the greens.
Tear the burrata into generous pieces and nestle it among the peaches.
Drizzle the salad generously with the citrus vinaigrette.
Finish with flaky sea salt, freshly cracked black pepper, and additional basil, if desired.
Serve immediately.
Notes
Allow the burrata to come to room temperature for about 20 minutes before serving for the creamiest texture.
Choose peaches that are ripe but still slightly firm so they hold their shape when sliced.
Dress the salad just before serving to keep the arugula crisp.
Nectarines are a wonderful substitute for peaches, and fresh mozzarella can be used in place of burrata if needed.
Serving Suggestions
This salad is especially delicious alongside a grilled chicken paillard, where the bright citrus vinaigrette echoes the lemon traditionally served with the chicken. It also pairs beautifully with grilled salmon, roasted shrimp, or warm slices of crusty artisan bread for a light summer meal.
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