Summer days call for bright flavors and effortless dishes, and this Peach Burrata Salad With Champagne Vinaigrette fits the bill perfectly. Juicy, sun-ripened peaches bring a sweet, succulent bite that contrasts delightfully with the billowy creaminess of burrata cheese. Peppery arugula leaves add a vibrant, leafy backdrop, while fresh basil lends a fragrant lift that feels like a garden in full bloom. A tangy champagne vinaigrette—luxuriously emulsified with Dijon mustard, honey, and shimmering extra virgin olive oil—ties all these elements together, creating a harmonious melody of tastes that dance across your palate. Every forkful is a mini celebration of textures: soft cheese, crisp greens, tender fruit, and crunchy nuts.
This salad isn’t just about great taste—it’s also incredibly easy and flexible. If you’re a cooking beginner, you’ll appreciate how straightforward it is to wash, slice, and assemble. In just about 20 minutes (15 minutes prep, 5 minutes cooking), you’ll have a dish that looks like something from an upscale bistro. It works brilliantly as a starter for a dinner party, a light lunch under the sun, or a refreshing side on your summer grill spread. Plus, at around 320 calories per serving, it feels indulgent without tipping the scales, and it earns top marks as an Appetizer, Lunch, or Dinner dish with a Beginner difficulty level.
I still remember the first time I pulled this together for a weekend family barbecue—the peaches were so ripe they practically melted on my tongue, and the burrata exploded into creamy clouds of deliciousness with every bite. Neighbors peeked over the fence to ask for seconds, and before I knew it, the platter was cleaned out! Feel free to customize: swap almonds for pecans or walnuts, toss in some grilled chicken or prosciutto for extra heft, or even make the vinaigrette a day ahead and keep it chilled until showtime. Serve it with a crisp white wine or a flute of sparkling bubbly, and you’ll have a dish that’s equal parts simple, stunning, and downright addictive.
KEY INGREDIENTS IN PEACH BURRATA SALAD WITH CHAMPAGNE VINAIGRETTE
Every ingredient in this salad plays a starring role, delivering taste, texture, and visual appeal. From the sweetest fruits to the tangiest dressing components, here’s what you need and why each piece matters:
- Ripe peaches
These golden beauties provide juicy sweetness and vibrant color, balancing the peppery greens and creamy cheese.
- Arugula
A peppery, slightly bitter leaf that adds a fresh, crisp backdrop and contrasts nicely with sweet and rich elements.
- Burrata cheese
Creamy and indulgent, it oozes buttery moisture, creating pockets of richness that elevate every mouthful.
- Sliced almonds
Toasted until golden and fragrant, they bring a nutty crunch that texturally anchors the softer ingredients.
- Fresh basil leaves
Aromatic and herbaceous, basil adds a bright, almost anise-like note that livens up the salad.
- Honey
Introduces a gentle floral sweetness that tames the sharpness of vinegar and mustard.
- Champagne vinegar
Provides a light, fruity acidity that lifts all the flavors without overwhelming them.
- Extra virgin olive oil
Delivers a silky mouthfeel and frames the vinaigrette with its peppery, fruity undertones.
- Salt
Enhances and balances flavors, making each component pop.
- Freshly ground black pepper
Offers a warming bite that counterpoints the sweetness.
- Dijon mustard
Acts as a natural emulsifier in the vinaigrette and lends a tangy depth.
HOW TO MAKE PEACH BURRATA SALAD WITH CHAMPAGNE VINAIGRETTE
Ready to assemble this summer sensation? Follow these simple steps for a showstopping salad:
1. Start by preparing the salad base. Wash and dry the arugula leaves thoroughly to remove any grit, then arrange them evenly on a large serving platter or on individual plates for a more refined presentation.
2. Slice the peaches into wedges or rounds—choose your favorite shape—and distribute them over the arugula so every bite gets a pop of color and sweetness.
3. Tear the burrata into rustic pieces, scattering the soft, creamy cheese across the peaches and greens for an artful contrast.
4. In a small skillet, toast the sliced almonds over medium heat for about 2–3 minutes, stirring constantly until they turn golden and fragrant. Remove from heat and set aside to cool.
5. Prepare the champagne vinaigrette by whisking together the champagne vinegar, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl until smooth.
6. Slowly stream in the extra virgin olive oil while whisking continuously, ensuring the dressing becomes fully emulsified and silky.
7. Drizzle the vinaigrette generously over the salad, making sure the peaches, arugula, and burrata are evenly coated for maximum flavor.
8. Garnish with the toasted almonds and torn fresh basil leaves, adding texture and a burst of herbaceous freshness.
9. Serve immediately and enjoy the delightful combination of sweet, savory, and creamy flavors in every bite!
SERVING SUGGESTIONS FOR PEACH BURRATA SALAD WITH CHAMPAGNE VINAIGRETTE
When it comes to serving this salad, presentation and pairing choices can make all the difference. Whether you’re hosting a casual backyard gathering or an elegant dinner, these ideas will help your Peach Burrata Salad shine. Start by selecting your vessel: a rustic wood board and shallow bowls evoke a laid-back family-style vibe, while crisp white plates highlight the vibrant colors. Before plating, whisk a little extra vinaigrette so it’s ready to drizzle in delicate swirls around the greens. Scatter edible flowers—like pansies or nasturtiums—over the top for an Instagram-worthy flourish, and arrange fresh basil sprigs at the edges to frame the salad. Offer bowls of shaved Parmesan, cracked black pepper, and flaky sea salt on the side so guests can customize seasoning. For a breezy summer brunch, line up platters of seasonal fruit and chilled sparkling water alongside, letting everyone build their dream board. If you’re serving this as a main, complement it with a basket of warm, crusty bread brushed with olive oil, perfect for sopping up any leftover dressing. Finally, pair the salad with a chilled Sauvignon Blanc or a floral sparkling rosé to accentuate the fruity and tangy notes, ensuring every sip echoes the salad’s bright character.
- Serve on a wooden board for family-style sharing, placing the salad in the center and letting guests help themselves with rustic serving utensils.
- Plate on individual shallow bowls, arranging the components in concentric circles so the peach wedges, burrata, and greens look like edible art.
- Tuck edible flowers and extra basil around the perimeter to add pops of color and a gourmet feel.
- Offer crusty bread and small bowls of shaved Parmesan alongside, turning the salad into a more substantial meal with delightful textural contrasts.
HOW TO STORE PEACH BURRATA SALAD WITH CHAMPAGNE VINAIGRETTE
Storing this salad properly ensures you preserve its fresh, vibrant flavors and textures. Since burrata and vinaigrette can lose their peak quality if left to sit too long, consider storing components separately when possible. Keep the arugula, peaches, and cheese in airtight containers to prevent moisture loss and maintain crispness. The toasted almonds and fresh basil should be stored in small, airtight bags or containers to retain their crunch and aroma. The champagne vinaigrette can be whisked up in advance and refrigerated in a sealed jar for up to one week; just give it a good shake before using. If you anticipate leftovers, assemble only what you plan to eat immediately and add dressing right before serving to avoid soggy greens. When storing a fully dressed salad, limit it to a single meal—overnight refrigeration will soften the arugula and dull the flavors. Always keep everything chilled, and for best results, consume within 24 hours for that just-made taste.
- Separate storage: Keep salad components (greens, peaches, cheese) in individual airtight containers to prevent flavor cross-contamination and sogginess.
- Dressing on the side: Store the vinaigrette in a sealed jar in the fridge for up to one week; shake well before drizzling.
- Crunch preservation: Place toasted almonds in a small airtight bag at room temperature or in the fridge to maintain crunch and prevent moisture.
- Short-term assembly: If you must dress the entire salad, eat within 24 hours and keep refrigerated to maintain the freshest texture and flavor.
CONCLUSION
This Peach Burrata Salad With Champagne Vinaigrette is the epitome of summer eating—simple enough for beginners yet impressive enough for seasoned home cooks. We’ve covered everything from selecting perfectly ripe peaches and peppery arugula to crafting a silky, tangy vinaigrette and bringing it all together with burrata, basil, and toasted almonds. With a total time of just 20 minutes and about 320 calories per serving, it’s a fuss-free, crowd-pleasing option for an appetizer, lunch, or a light dinner. You now have a complete guide on the key ingredients, detailed step-by-step instructions, plus creative serving and storage tips to ensure this salad dazzles every time. Feel free to print this article or save it for later reference—whether it becomes your next party favorite or a weekly go-to, all the information you need is right here. And don’t forget to scroll down to the FAQ section where you’ll find answers to common questions about substitutions, make-ahead strategies, and more.
I can’t wait to hear how your salad turns out! If you have comments, questions, or feedback as you try this recipe—be it about ripening peaches, perfecting your vinaigrette, or plating like a pro—please share your thoughts. Your tips and experiences help other home cooks feel confident in the kitchen, and I’m always here to troubleshoot or celebrate your successes. Happy cooking, and here’s to many fresh, flavorful summer salads in your future!
Peach Burrata Salad With Champagne Vinaigrette
Description
This salad brings together juicy peaches, milky burrata, and peppery arugula, all drizzled with a zesty champagne vinaigrette. Topped with toasted almonds and fresh basil, it's a festival of textures and flavors.
Ingredients
Instructions
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Start by preparing the salad base. Wash and dry the arugula leaves, then arrange them evenly on a large serving platter or individual plates.
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Slice the peaches into wedges or rounds, depending on your preference, and arrange them over the arugula. Ensure they are evenly distributed for a colorful presentation.
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Tear the burrata into pieces, scattering the creamy cheese across the peaches and arugula.
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In a small skillet, toast the sliced almonds over medium heat for about 2-3 minutes until golden brown and fragrant. Remove from heat and set aside to cool.
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Prepare the champagne vinaigrette by whisking together the champagne vinegar, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl.
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Slowly stream in the olive oil while whisking continuously until the dressing is fully emulsified and smooth.
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Drizzle the vinaigrette generously over the salad, ensuring the dressing covers the peaches, arugula, and burrata evenly.
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Garnish the salad with the toasted almonds and fresh basil leaves.
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Serve immediately and enjoy the delightful combination of sweet, savory, and creamy flavors.
Note
- To make the salad more substantial, you can add grilled chicken or prosciutto for extra protein.
- Make sure the peaches are ripe for the best flavor; they should be slightly soft but not mushy.
- You can replace the almonds with walnuts or pecans for a different nutty crunch.
- The champagne vinaigrette can be made ahead and stored in the fridge for up to a week.
- This salad pairs wonderfully with a glass of crisp white wine or sparkling wine.
