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Peach and Burrata Salad with Honey Basil Dressing

Peach and burrata salad with honey basil dressing featuring juicy sliced peaches, creamy burrata, and peppery arugula. Tossed with a bright lemon-honey olive oil dressing for a quick, elegant summer salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Peach and Burrata Salad
  • 3 ripe peaches Slice just before assembling.
  • 2 burrata cheese Use burrata at room temperature for easier tearing.
  • 4 cup arugula Rinse and dry well.
  • 0.25 cup fresh basil leaves Tear larger leaves for better coverage.
  • 2 tbsp toasted pistachios Chop and keep some aside for topping.
  • 1 tbsp honey Use floral honey for best flavor.
  • 2 tbsp extra virgin olive oil Use a good quality olive oil.
  • 1 tbsp fresh lemon juice Juice fresh lemon for brightness.
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Method
 

Assemble the salad
  1. Arrange the arugula on a large serving platter in an even layer.
  2. Scatter the sliced peaches over the greens so they’re evenly distributed.
  3. Tear the burrata into pieces and place throughout the salad.
  4. Add basil leaves and chopped pistachios over the top.
Make the honey basil dressing and serve
  1. In a small bowl, whisk together honey, extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until smooth.
  2. Drizzle the dressing over the salad, then serve immediately for the freshest texture.

Notes

Pro tip: dry the arugula thoroughly and slice peaches right before serving to keep the greens from wilting. Refrigerate leftover salad components separately—store assembled salad up to 1 day, though arugula will soften. Freezing is not recommended due to burrata texture. For a dairy-light swap, use fresh ricotta or strained farmer’s cheese in place of burrata.