Refreshing Summer Peach & Burrata Salad (with Mixed Greens)

Posted on April 14, 2026

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Refreshing Summer Peach & Burrata Salad (with Mixed Greens)

Introduction

Hey — I’m Jackson Walker, and if you’ve been hanging around Food Meld, you already know I love food that’s bold, simple, and a little bit playful. This Refreshing Summer Peach & Burrata Salad? It checks all those boxes. It’s the kind of salad that makes you forget salads are supposed to be “just a side.” Juicy ripe peaches meet creamy burrata, crunchy toasted nuts, bright herbs, and a vinegar-based vinaigrette that ties everything together like the best kitchen playlist on a sunny afternoon. It’s light, it’s pretty, and it’s the kind of thing I make when I want dinner to feel like a weekend without waiting for Saturday.

Summer is basically the salad season — produce is peak, and you don’t want to overcomplicate anything. That’s why this recipe is built on a handful of great ingredients that sing together: mixed greens for texture, peaches for sweetness and a little acid, burrata (or fresh mozzarella) for creaminess, toasted nuts for crunch, and a simple honey-vinegar dressing to bring it home. Throw in optional grilled corn or quinoa if you want something heartier, and you’ve got a main-course salad that’ll disappear faster than you can say “seconds.”

If you like breezy summer salads, check out my take on the refreshing classic grandma’s 3-bean salad for another crowd-pleaser that’s easy to scale and perfect for potlucks. Stick around — I’ll walk you through everything from picking the perfect peach to a few chef hacks that make assembling this salad fast and fun. Let’s make something unforgettable.

Personal Story

One of my fondest food memories is a late-July backyard gathering when I first really appreciated the magic of peaches with cheese. A friend brought a platter of grilled peaches topped with a soft cheese and basil — nothing fancy, but the combination punched way above its weight. I remember standing by the grill, sticky sweet juice on my fingers, and thinking, “Why haven’t I been eating peaches like this forever?” That night I went home and started testing pairings: peach + burrata, peach + prosciutto, peach + mint. This salad grew out of those tests — a relaxed, summer-first dish that needs barely any cooking but delivers on comfort and flavor. It’s also one of those recipes that’s endlessly forgiving; a little overripe peach? Still delicious. No burrata? Fresh mozzarella works. That kind of flexibility is what I want in my weeknight life, and I want it for you too.

Ingredients

6–8 cups mixed salad greens
A mix of baby lettuces, arugula, spinach, and radicchio gives you texture and color. Pick a spring mix or create your own. Substitution tip: if you want heartier greens, use baby kale or baby spinach.
2 ripe peaches (or nectarines), sliced
Look for peaches that give slightly when pressed — not mushy. Nectarines are a bit firmer and slightly tangier if that’s your vibe.
1 cup cherry or grape tomatoes, halved
These add bursts of acidity and color. Swap for heirloom or quartered roma tomatoes in a pinch.
4 oz burrata or fresh mozzarella, torn
Burrata gives that ultra-creamy center; fresh mozzarella is milder but still great. Chef insight: drain burrata on paper towels for a few minutes if it feels too wet.
1/3 cup toasted almonds or pecans, roughly chopped
Toasting nuts awakens oils and flavor — I toast in a dry skillet for 3–5 minutes. Use walnuts for an earthier bite.
1/4 cup thinly sliced red onion
Soak in cold water for 5–10 minutes to take the edge off if you prefer milder onion flavor.
1/4 cup finely chopped fresh basil (or a mix of basil and mint)
Basil brings perfume; mint adds freshness — both work beautifully together.
3 tablespoons extra-virgin olive oil
Use good olive oil here — it’s a primary flavor in the dressing.
1 1/2 tablespoons white wine vinegar or champagne vinegar
Champagne vinegar is bright and delicate; white wine vinegar is a touch more assertive.
1 teaspoon honey or agave syrup
Balances the acidity. Maple syrup works if you’re out of honey.
Salt and freshly ground black pepper, to taste
Season in layers — a little on the greens, a little on the peaches after slicing.
Optional: 1 cup grilled corn kernels or cooked quinoa (for heft)
Grilled corn adds smokiness and sweetness; quinoa makes the salad a full-on meal.

Step-by-Step Instructions

Prep your produce and mise en place

Wash and dry the mixed greens thoroughly; a salad spinner is your best friend here. If the greens are wet they’ll dilute the dressing. Slice peaches into wedges — I do about 8 slices per peach — and halve the cherry tomatoes. Thinly slice the red onion and chop the basil. Tearing the burrata by hand gives you those rustic pieces that nestle into the salad.
Tip: If peaches are slightly underripe, let them ripen on the counter for a day. If they’re overly ripe, keep them chilled until assembly so they hold up a bit better.

Toast the nuts

Place the almonds or pecans in a dry skillet over medium heat. Shake the skillet or stir frequently until you smell nutty aromas and the nuts are golden (about 3–5 minutes). Remove immediately to a plate to stop the cooking.
Hack: Add a pinch of flaky sea salt after toasting for extra seasoning — it elevates the crunch.

Make the dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons white wine or champagne vinegar, and 1 teaspoon honey or agave. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust: a little more honey if the peaches are tart, or a touch more vinegar if you want brightness.
Pro tip: For an emulsion that clings better to greens, whisk the oil in slowly while continuously whisking, or shake the ingredients in a jar with a lid.

Optional — grill the corn or cook the quinoa

If you’re adding grilled corn: char the ears on a hot grill or stovetop grill pan, then slice off kernels. If using frozen corn, sauté in a skillet with a touch of oil until slightly blistered. For quinoa, cook according to package directions and cool slightly.
Comment: I love adding grilled corn for summer dinners — it gives this salad a slightly smoky counterpoint to the peaches.

Assemble the base

In a large bowl or platter, place the mixed greens. Lightly drizzle 1–2 teaspoons of the dressing over the greens and toss gently. This pre-dress step helps the leaves hold flavor without getting soggy.
Tip: Always under-dress a salad slightly; you can add more at the table.

Layer the toppings

Arrange sliced peaches and halved tomatoes over the greens. Scatter thinly sliced red onion and sprinkle the toasted nuts. Tear pieces of burrata or fresh mozzarella and nestle them on top. If using, add grilled corn kernels or a scoop of quinoa for heft.
Chef commentary: I like to place the burrata in the center as a showpiece — when guests cut into it, that creamy center is a joyful moment.

Finish with herbs and dressing

Sprinkle chopped basil (or basil and mint) over everything. Drizzle remaining dressing over the salad — start with a tablespoon and add more to taste. Finish with flaky sea salt and freshly ground black pepper.
Hack: Use your fingers to scatter herbs rather than tongs; it feels more casual and gives a better distribution.

Serve immediately

This salad is best right after assembly — the peaches are juicy and the burrata remains creamy. If you need to wait a short while, keep the dressing separate and add it just before serving.
Note: If you’re transporting this to a picnic, assemble the base greens and toppings separately, keep burrata chilled, and dress on-site for best texture.

Serving Suggestions

Family-style platter: This salad is a showstopper when assembled on a large wooden board or shallow platter. Arrange the greens across the surface, then fan the peaches and scatter the other toppings. Place burrata in the center. Encourage guests to serve themselves — it’s friendly and festive.
Individual plates: For a more refined presentation, twirl portions of greens into the center of a plate, arrange peach slices like a fan on one side, and place a torn piece of burrata next to it. Sprinkle nuts and drizzle the dressing in a gentle zigzag. Finish with a basil leaf as garnish.
Pairings: Serve alongside grilled chicken, grilled shrimp, or a big hunk of crusty bread rubbed with garlic. A chilled glass of rosé or an ice-cold lager complements the fruity, creamy flavors beautifully.
Picnic-friendly tweaks: If you’re packing it for a picnic, keep burrata and dressing in separate containers and add right before serving. Bring extra napkins — peaches are fun but juicy.
Portioning for a meal: For a main-course salad, add the optional cup of cooked quinoa or a generous scoop of grilled corn and toss. It becomes hearty without losing that light summery vibe.

Recipe Variations

Prosciutto & Balsamic Twist

Add torn slices of prosciutto for salty richness and swap white wine vinegar for a balsamic reduction drizzle. The sweet acidity of balsamic plays beautifully with peaches and burrata.

Spicy Citrus Kick

Add a pinch of red pepper flakes to the dressing and swap half the vinegar for freshly squeezed lime juice. Add slices of blood orange or grapefruit for zesty brightness and a hint of heat.

Vegan-Friendly Swap

Replace burrata with marinated tofu or a dollop of creamy cashew ricotta. Use agave instead of honey, and toss in roasted chickpeas for extra protein and crunch.

Mediterranean Grain Bowl

Turn this into a Mediterranean grain bowl by adding a base of farro or freekeh. Add kalamata olives, cucumber, and a sprinkle of feta (or vegan feta) for a heartier grain-forward meal.

Charred Peach & Burrata with Honey-Lime Dressing

Grill peach slices for a couple of minutes per side, then assemble. Make the dressing with lime juice and a drizzle of runny honey for a smoky-sweet profile.

Chef’s Notes

This salad has been one of my summer staples for years. I started with a simple peach-and-cheese idea and kept tinkering — switching nuts, testing different vinegars, and playing with herbs until it landed where it is now. One funny kitchen moment: early on, I tossed everything together in a hurry right before guests arrived and forgot to toast the nuts. The texture was fine, but I missed that warm, toasty aroma — lesson learned: small steps like toasting nuts make big flavor differences.

Another evolution was moving from plain olive oil to a slightly sweeter dressing with honey — it softens the vinegar and echoes the peach’s natural sweetness. Over the years, I’ve also learned that burrata’s moisture level varies by brand, so draining it a touch on paper towels helps prevent a soggy salad. Finally, this recipe is intentionally flexible: it’s meant to be a launching point. Swap, add, and make it yours.

FAQs and Troubleshooting

Q: My peaches are underripe — can I use them? A: You can, but underripe peaches will be firmer and tarter. Let them ripen at room temperature for a day or two. If you need a quick fix, gently roast or grill the slices for 5–8 minutes to soften and bring out sweetness.

Q: Burrata is leaking — is the salad ruined? A: Not at all. Burrata has a creamy center that sometimes spills; that’s part of the joy. If it’s too wet, drain for a few minutes on paper towels before tearing and placing on the salad. Dress the greens lightly so they don’t become soggy.

Q: How can I prep this ahead for a party? A: Prep the components separately: wash and spin the greens, slice peaches and tomatoes, toast nuts, and make dressing. Keep burrata chilled until right before serving. Assemble on-site or toss just before guests arrive for best texture.

Q: The dressing tastes flat — what should I do? A: Taste and adjust in layers. Add a pinch more salt to deepen flavors, another squeeze of vinegar for brightness, or a touch more honey if the vinegar is too sharp. Freshly ground black pepper always helps.

Nutritional Info (approximate per serving — yields 4 servings)

This salad is light but nutrient-dense. Here’s a general snapshot per serving when prepared as a simple salad without optional quinoa or corn:

Calories: ~260–320 kcal
Calories will vary depending on whether you use burrata (richer) or fresh mozzarella (leaner), and how much olive oil you use.
Fat: ~18–22 g
Mostly from extra-virgin olive oil and nuts; predominantly heart-healthy monounsaturated fats.
Carbohydrates: ~18–25 g
From peaches, tomatoes, and honey/agave. This includes natural sugars from fruit.
Protein: ~6–10 g
From burrata/fresh mozzarella and nuts. Adding quinoa or grilled chicken boosts protein significantly.
Fiber: ~3–5 g
From the mixed greens, peaches, and nuts.
Micronutrients:
Vitamin C: Peaches and tomatoes contribute a healthy boost of vitamin C.
Vitamin A: Mixed greens and basil add vitamin A (beta-carotene).
Calcium: Burrata/mozzarella provides a good source of calcium.
Potassium: Present in peaches and tomatoes.

If you add a cup of cooked quinoa, expect an extra ~220 calories and 8–9 grams of protein per salad, making the dish more filling and balanced for a main-course meal. For a lighter option, reduce olive oil to 2 tablespoons total and skip the optional grains — you’ll still get wonderful flavor with fewer calories.

Conclusion

This Refreshing Summer Peach & Burrata Salad is the kind of recipe that makes warm evenings taste even better — it’s simple, bright, and endlessly adaptable. Whether you’re serving it at a backyard dinner, bringing it to a potluck, or making a weeknight meal feel special, it’s a guaranteed crowd-pleaser. For another fresh, easy summer salad idea with a different personality, check out this excellent guide to building a standout seasonal salad at The Ultimate Summer Salad | The Kitchn.