Peach and Burrata Salad with Cherries

This Peach and Burrata Salad with Cherries is the perfect addition to any late summer party. It’s fresh, delicious, and goes with everything.

A Note from Teri on Peach and Burrata Salad

This Peach and Burrata Salad with Cherries is so easy to make and it is the perfect flavors of summer. Cherries are my favorite fruit and basically one of my favorite things in the world. The thing about cherries is you need to capitalize when they are in season, so I love finding ways to use them in all different meals. They pair perfectly with amazing, juicy peaches. It’s the best of the best of summer.

We did this really wonderful grilled peach version on our substack, but sometimes you want something a little quicker or you may not have a grill. This recipe is something you can put together on a Sunday afternoon for a lovely snack or you could make it for a quick and fresh weeknight dinner. It’s basically my version of a no-cook girl dinner that feels like a grown up snack plate. You could really have it for any meal of the day!

When you are making a delicious recipe like this with very few ingredients, it all starts with high quality sourcing. I love chatting with farmers at the farmer’s market to get the perfect peaches and cherries. And I always stock my pantry with this Ultima Pietra Olive Oil, Vivo Red Wine Vinegar, and Hue De Laroque Balsamic. It makes all the difference in the final product of your dish to start with fabulous ingredients.

If you want to stay on theme and make a dessert with your cherries, this cherry cobbler is absolutely perfect.

Ingredients & Variations

• Freestone peaches
• Red cherries 
• Extra-virgin olive oil
• Red wine vinegar
• Balsamic vinegar
• Honey
• Salt
• Burrata or mozzarella in brine
• Freshly ground pepper
• Mint leaves

If you can get freestone peaches, it makes it much easier to remove the pit. If you cannot find them, you can use clingstone peaches instead.

I absolutely love the mint pairing the peach and cherry, but you could use basil in addition to or in place of the mint.

For a fun spin, you could serve this alongside toasted bread, or even dice it up and create a bruschetta! If you’re looking for the grilled version, head to my substack!

How to Make This Peach and Burrata Salad

Step One: Slice Peaches and Cherries

Using a sharp knife, cut the peaches in half and remove the pit. Slice each peach half into 4 slices and set aside. Repeat with all peaches. 

Remove the cherry stems, then cut them in half and remove the pits. If the pits don’t easily come out, cut along each side of the pit instead. 

In a small bowl, whisk together the olive oil, vinegars, and honey. Set aside.

Step Two: Assemble Salad

Arrange the sliced peaches and halved cherries on a large serving bowl or platter. Tear one burrata into smaller pieces and nestle each piece among the fruit. Season with a pinch of salt. Pour the vinaigrette over everything and toss to coat. Tear the remaining burrata into smaller pieces, nestle the pieces into the fruit then top with freshly ground black pepper. Garnish with mint, serve, and enjoy!

Ask your farmer or grocer if you can get freestone peaches rather than clingstone peaches, because they are significantly easier to work with! The pits in clingstone peaches cling to the fruit and are much harder to remove. 

How to Store Your Peach and Burrata Salad

This peach and burrata salad is best enjoyed fresh and immediately. Since it’s an easy dish to whip up, I highly recommend waiting until you are just about ready to eat to assemble it.

Try These Other Summer Recipes

• Summer Grilled Vegetable Platter
• Light and Easy Summer Pasta
• Summer Corn and Zucchini Risotto
• End of Summer Corn and Sausage Platter

If you make this Peach and Burrata Salad, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

Print