peach burrata salad
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This Vibrant Peach Burrata Salad Highlights Everyone’s Favorite Fall Fruit

Add peach burrata salad to your dinner line up.

We usually save the peaches for dessert, but this recipe moves them up a few courses.

Malia Call shares a salad that’s as vibrant as can be—peach burrata salad.

Find more recipes and cooking classes from Malia on Instagram, @cookingwithmalia.


How to Make Peach Burrata Salad

This recipe highlights a unique ingredient: white balsamic vinegar. Malia uses the brand “O California,” and says that it can be found at the grocery store. White balsamic vinegar has a fruity flavor and pairs well with peaches. Unlike traditional balsamic vinegar, it’s light in color. Malia says that traditional balsamic vinegar begins with white grapes, as does white balsamic, although the difference is traditional balsamic vinegar is cooked down over a long period of time, and then aged in barrels. White balsamic vinegar is pressure cooked and aged for a short amount of time giving it a lighter color and mellow flavor.

Burrata is the star of the salad! Or as Malia calls it, “the belle of the ball.” Burrata is an Italian soft cheese. Malia says the outer shell is made of mozzarella cheese, while the inside is made up of cream and soft curds, or cream and shreds of mozzarella cheese.

For this recipe, Malia recommends fresh garden tomatoes. If you can’t get them, she recommends Campari tomatoes, which are generally sold on the vine and can be found at your local grocery store.

To top it all off, the vinaigrette dressing. The basic components in a vinaigrette are an acid, a sweet element, olive oil, and Dijon mustard. Dijon mustard helps to emulsify the dressing, which is what thickens the vinaigrette and helps it cling to your greens. Malia also recommends drizzling with olive oil at the end to give it a nice shine.


Tomato, Peach, and Burrata Salad


  • 2 peaches pitted, skinned, and cut into 8 pieces
  • 2 tomatoes cut into 8 pieces
  • 1 ball of burrata
  • ¼ cup shelled pistachios
  • 3 cups baby arugula
  • 3 cups spring mix
  • Tender basil leaves for garnish


Spread lettuces into the base of a shallow bowl. Arrange peaches and tomatoes on top of lettuce. Place spoonfulls of burrata throughout. Garnish with flake sea salt, pepper and tender basil leaves and pistachios.

Source : Malia Call


White Balsamic and Peach Vinaigrette


  • 2 Tablespoons peach jam
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons white balsamic vinegar
  • ½ teaspoon kosher salt
  • 1/3 cup olive oil


Combine ingredients into a small mason jar and shake to combine.

Source: Adapted from Kaleb Wyse

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