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This Burrata Arugula Salad features creamy burrata cheese, salty prosciutto, fresh peaches, cherries, sauteed corn, and avocado atop a bed of fresh and peppery arugula greens! Top with a homemade garlic and herb vinaigrette for the most deliciously fresh summer salad ever!
For more delicious salad recipes, try my Strawberry Spinach Salad, Arugula Pear Salad, and Stone Fruit Salad!
I have had the pleasure to work with some amazing brands and this blog post was made in partnership with one of them! CA Grown and I joined forces to bring you this delicious recipe,
This peach burrata salad is my new favorite salad! This salad is loaded with fresh fruits and veggies and could not be closer to perfection. The inspiration for this lovely recipe comes from my time spent in Central California with California Grown touring the Sea to Sky Farm and Christopher Ranch, having a blast at Gilroy Gardens, and drinking fabulous California Wines!
During the tour, we got to witness firsthand how California’s innovative farming practices are literally saving the world by making farming more sustainable. It was incredible to see how their methods are turning waste products into reusable energy, preserving water by utilizing drip irrigation, and so much more!
Proudly, the majority of the ingredients in this easy arugula burrata salad are from California! We start off by laying arugula onto a serving plate, then topping with cherry tomatoes, cherries, peaches, avocado, prosciutto, corn, and you know what the best ingredient is that brings it all together – fresh mint! It adds an additional layer of flavor while pulling all of the sweet, salty, and savory flavors together as one.
Then you top it with crunchy almonds and burrata and a quick and easy vinaigrette – this will quickly become the BEST burrata salad recipe you’ve ever had! It’s been a staple in my household this summer!
Table of Contents
Why You’ll Love this Salad
- Doubles as a side salad and also a main course!
- Simple ingredients yet tons of flavor!
- Beautiful centerpiece for any spread!
Main Ingredients
(full list of ingredients and quantities in the recipe card)
Fun fact – California is the #1 state in the US for over 100 fruits and vegetables and the majority of this salad is made with California commodities! Here’s what you’ll need for this
- Peaches – peaches are in season so you KNOW we had to use them! I made this peach caprese salad with them too!
- Fresh Corn – corn really plays up the sweet and savory flavors of this salad. We’re simply going to saute it a bit to amplify the flavor and then add it to the salad.
- Cherry Tomatoes – sweet summer tomatoes are the perfect addition to this salad.
- Fresh Cherries – as soon as I see cherries pop up at major grocery stores, I buy them all up! The sweet summer goodness is perfect in this salad! If out of season, use any of your favorite sweet berries.
- Avocado – for a pop of creamy texture!
- Mint – this is my “secret ingredient” that really ties everything together. The mint with the creamy burrata along with all of the fresh flavors from the arugula and fruit is simply explosive.
- Prosciutto – the saltiness of the prosciutto goes so well with the peaches and peppery arugula!
- Fresh Burrata Cheese – Burrata cheese is mozzarella cheese that’s filled with stracciatella and cream, giving it a soft and creamy texture. The burrata adds a creamy buttery flavor to the salad that’s simple irresistible. If you can find burrata, you can use fresh mozzarella balls.
- Almonds – for a nice crunch! You can also use crunchy pistachios, pine nuts, or even chopped walnuts.
- Arugula – it gives the salad a peppery bite while also adding a subtle nutty yet spiciness to the salad.
Variations
- Add a protein like flank steak or smoked chicken breasts
- If you can’t find fresh cherries, you can use whatever fresh berries are in season!
- Try adding a creamy balsamic dressing or balsamic glaze like how I did with my peach caprese salad!
- Grill the peaches to give a true summer feel! Grilling the peaches caramelizes the sugars and give them a sweet and smoky taste – it’s delicious.
How to make Peach and Burrata Arugula Salad
Step 1: Add a little olive oil to a skillet over medium high heat. Once the skillet is warmed, add corn and saute until golden brown, about 5-7 minutes.
Step 2: Remove the pits from the cherries and cut up the remainder of the produce to put on top of the salad.
Step 3: Combine the ingredients for the vinaigrette in a jar – extra virgin olive oil, oregano, balsamic vinegar, kosher salt, black pepper to taste, dijon mustard, lemon juice, apricot preserves, and grated garlic. Whisk together with a fork and set aside.
Step 4: On a large bowl or plate, add arugula and drizzle with a little bit of the vinaigrette (don’t use it all, reserve some for adding on top of the salad). Toss to coat. Then top with peaches, sliced tomatoes, avocado, cherries, and prosciutto. Drizzle with a little more of the vinaigrette and top with almond, fresh mint, and burrata. Serve with a side of olive bread.
Tips
- Fresh ingredients are best! Avoid using canned fruits and try to use fresh lemon juice too for the vinaigrette!
- Use good quality olive oil! The olive oil is the base of the vinaigrette so ensure that
- Be sure to look for the CA GROWN logo when shopping for produce!
Storing Leftovers
This salad is best served and eaten on the same day to prevent the salad from becoming soggy. If you do however have any leftovers, store in an airtight container in the refrigerator for up to 1-2 days tops. I recommend eating within 24 hours of preparing.
If you’d like to make this salad ahead of time, prepare the salad dressing and store in an airtight jar, like a mason jar. Then cut up all of the fruits and store separately in an airtight container in the refrigerator until you’re ready to assemble the salad.
Recipe FAQs
Burrata pairs wonderfully with fresh tomatoes, basil, and a drizzle of olive oil for a classic and refreshing combination. It also complements fruits like figs and peaches, prosciutto, and crusty bread, adding a delightful balance of sweet, salty, and creamy flavors.
Arugula pairs well with ingredients like cherry tomatoes, shaved Parmesan, and a lemon vinaigrette for a bright and tangy salad. It also complements fruits like pears and apples, nuts like walnuts and almonds, and proteins such as prosciutto and grilled chicken, offering a delightful mix of peppery, sweet, and savory flavors.
Baby arugula and regular arugula are nutritionally similar, both offering vitamins A, C, and K, along with calcium and potassium. However, baby arugula tends to have a milder flavor and more tender texture, making it preferable for those who find regular arugula’s peppery taste too strong.
More Salad Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Burrata Arugula Salad
Equipment
- Skillet
- Cutting board
- Sharp Knife for cutting
- Serving Plate
Ingredients
- 2 ears Corn
- 5 cups Arugula
- 2 Peaches
- 1 cup Cherry Tomatoes, (cut in half)
- 1 cup Sweet Cherries, (cut in half)
- 1 Avocado, (cut into chunks)
- 1/4 cup Fresh Mint, (chopped)
- 1 lb Prosciutto
- 8 oz Burrata
- 1/4 cup Almonds
Apricot Vinaigrette
- 1/4 cup Olive Oil
- 1 1/2 tsp Oregano
- 1 1/2 tbsp Balsamic Vinaigrette
- 1/2 tsp Kosher Salt
- 1 tsp Dijon Mustard
- 2 tbsp Lemon Juice
- 1 1/2 tbsp Apricot Preserves
- 1 clove Garlic, (grated)
Instructions
- Add a little olive oil to a skillet over medium high heat. Once the skillet is warmed, add corn and saute until golden brown, about 5-7 minutes.
- Combine the ingredients for the vinaigrette in a jar – extra virgin olive oil, oregano, balsamic vinegar, kosher salt, black pepper to taste, dijon mustard, lemon juice, apricot preserves, and grated garlic. Whisk together with a fork and set aside.
- On a large bowl or plate, add arugula and drizzle with a little bit of the vinaigrette (don't use it all, reserve some for adding on top of the salad). Toss to coat. Then top with peaches, sliced tomatoes, avocado, cherries, and prosciutto. Drizzle with the a little more of the vinaigrette and top with almond, fresh mint, and burrata.
Notes
- Fresh ingredients are best! Avoid using canned fruits and try to use fresh lemon juice too for the vinaigrette!
- Use good quality olive oil! The olive oil is the base of the vinaigrette so ensure that
- Be sure to look for the CA GROWN logo when shopping for produce!
- Add a protein like flank steak or smoked chicken breasts
- If you can’t find fresh cherries, you can use whatever fresh berries in season!
- Try adding a creamy balsamic dressing or balsamic glaze like how I did with my peach caprese salad!
- Grill the peaches to give a true summer feel! Grilling the peaches caramelizes the sugars and give them a sweet and smoky taste – it’s delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious! I highly recommend it! The only thing I would say is that the prep time took much longer than I anticipated. Cut up ingredients earlier in day or the day before if possible.
Thanks so much for your review!