peach burrata salad

This peach burrata salad is a beautiful way to use juicy summer fruit, fresh herbs and your favorite edible flowers. It’s one of my favorite dishes to serve in the summer: it couldn’t be simpler or more refreshing! 

There are a lot of different ways to make a peach burrata salad. Some versions veer towards a caprese salad with juicy chunks of heirloom tomatoes, while others are more of an arugula salad with slivers of peaches and torn burrata. 

I take this recipe in a completely different, but no less delicious, direction.

Ours is a summer fruit salad with sweet cantaloupe, peaches, and tiny coins of strawberries. Layer on fresh mint, basil, and whatever beautiful array of edible flowers you can get your hands on. Tear creamy burrata over top and drizzle with olive oil. The peach burrata salad couldn’t be simpler, more stunning, or more celebratory of sweet summer fruit!

peach burrata salad ingredients:

how to make peach burrata salad:

1. Toss peach slices in vinegar: prevents browning and gives the salad a pop of freshness.
2. Arrange on a platter with melon and strawberries.
3. Tear burrata over top.
4. Sprinkle with herbs and edible flowers.
5. Drizzle with olive oil, sprinkle with flaky salt
6. Enjoy!

tips on the peach burrata salad:

• Find freestone peaches that are ripe but still somewhat firm: these will be the easiest to twist off the pit without completely squishing the fruit.
• Grill the peaches before tossing in vinegar, for an extra layer of smoke and caramelization! Thread the slices on a skewer, or grill the halves the slice them once cool.
• If you don't have a melon baller, use a 1 teaspoon measuring spoon to scoop balls out of the cantaloupe!
• Substitute standard white wine vinegar for the white balsamic, if that's all you have.
• Use the a good finishing olive oil here: the grassy flavor really shines in this fresh peach salad.
• If you can't find burrata, try fresh baby mozzarella balls (also known as bocconcini, ciliegine or perlini depending on their size).

a quick note on edible flowers:

Sourcing edible flowers can be tricky. They have a very short shelf life, and unless you live in a big city with access to boutique grocery stores, it’s almost impossible to find them. Some Whole Foods stores carry edible flowers, but they are very expensive and, in my experience, already past their prime. 

Dried edible flowers are a great way to add floral notes and pops of color to food, at a fraction of the cost and with the ease of Amazon Prime shipping. If you want to go that route, sprinkle dried flower petals on the salad just before serving.

I decided to start growing my own edible flowers-- which has turned into a fun and rewarding gardening adventure. Johnny’s Selected Seeds and Floret Flowers are two of my favorite seed sources for edible flowers. They have so many unique varieties, gorgeous shades, and a ton of resources!

common edible flowers:

• Stock
• Snapdragon
• Calendula
• Viola
• Pansy
• Sunflowers
• Salvia
• Cornflowers
• Dianthus
• Marigold
• Cosmos
• Chamomile
• Nastutium
• Borage

more burrata recipes to try!

green goddess burrata salad

summer panzanella with burrata

arugula salad with burrata

warm potato salad

burrata pizza

burrata crostini

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