Peach and Cherry Salad with Burrata
This cherry peach salad with burrata is peak summer on a plate! The ripe, juicy fruit pairs so well with the creamy cheese, crunchy hazelnuts, a simple lemony dressing and tons of fresh basil. It's perfect for warm nights, dinner parties, light lunches or when you just want something fresh and satisfying.
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At the height of summer, when peaches are dripping with juice and cherries are at their best, this light, fresh salad practically makes itself.
I started making this as an alternative to my usual Caprese salad, since tomatoes don't really come into season here until late July, Peach season starts a lot sooner, so this is what I started making to hold me over until the tomatoes came around.
This dreamy summer peach and cherry salad has become something we look forward to all year now. As soon as the fresh peaches and cherries hit the farmers market, this is the first thing I want to make.
It's the best salad to serve at a summer party or just as a light dinner when it's too hot to cook!
Sometimes I serve it over arugula or other leafy greens, and other times I skip the greens entirely and serve the salad ingredients on a big platter with crostini on the side. However you serve it, it's always a hit!
How to Pit Cherries
The easiest way is to use a cherry pitter to quickly remove the pits from fresh cherries. If you don't have one, you can also use a sturdy straw, chopstick, or even a piping tip. Simply remove the stem and push through the center until the pit pops out.
You can also open them the same way you would a peach. Make a cut around the center, twist gently to open, and extract the pit. Another way is to gently press the cherry with the side of a large chef's knife and then break the cherry apart. The pit should easily come out, like when pitting an olive. It's a little messy but worth it!
Want more delicious summer salad recipes? Try my Heirloom Tomato Salad with blue cheese and crispy shallots, this grilled Romaine Wedge Salad, or this fresh Tuna Nicoise Salad.
Why This Recipe Works
- Uses peak-season stone fruit for maximum flavor.
- Quick prep time, no cooking required (aside from toasting hazelnuts).
- Adaptable: serve with or without greens, change up the dressing or fruit.
- A great balance of savory ingredients and sweet peaches with crunchy hazelnuts.
Ingredient Notes
Peaches - Use ripe, firm peaches for the best texture. Unripe peaches won't have enough sweetness, and overripe ones can be too soft. Yellow peaches are ideal, but white peaches, nectarines, plums, or apricots are great substitutes.
Cherries - Fresh cherries give this cherry salad its bold flavor and vibrant color. Sweet varieties like Bing work best, but the yellow Ranier cherries add a gorgeous appearance.
Burrata - Always try to use a good quality burrata. This creamy mozzarella-style cheese should be served at room temperature for the best texture and flavor. Cold burrata straight from the fridge has a muted flavor and less desirable texture.
Hazelnuts -Toast them lightly to enhance their crunch and flavor. Pumpkin seeds or almonds can also work for variation. Avoid using pre-toasted nuts from the grocery store, they're rarely ever fresh.
Fresh herbs - Basil adds brightness and a fresh herbal note. Fresh mint is another nice contrast that works well here.
Extra-virgin olive oil and lemon juice - A simple dressing that lets the ripe fruit shine. Always use fresh lemons and high quality olive oil. You can swap in white balsamic vinegar or a balsamic honey vinaigrette for more complexity.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Cherry pitter
- Chef's knife
- Cutting board
- Large bowl
- Small bowl or measuring cup for dressing
- Serving platter or individual salad plates
- Citrus juicer
Step by Step Instructions
- Add the peach slices and pitted cherries to a large bowl.
Pro Tip: Use freestone peaches for easier slicing.
- Drizzle with extra-virgin olive oil and lemon juice, then sprinkle generously with sea salt and black pepper. Mix gently to combine. Taste and adjust seasoning as needed.
- Arrange arugula or other leafy greens on a serving platter, then spoon the fruit over top.
- Tear the creamy burrata cheese into large chunks and gently tuck them among the fruit.
- Drizzle everything with more olive oil and season with flaky salt and freshly cracked pepper.
- Scatter torn fresh basil and toasted hazelnuts over the top.
- Serve immediately at room temperature.
Tips for Success
- Taste your fruit before making the salad. If it's very sweet, add extra acid like lemon juice or white balsamic vinegar. If it's not sweet enough, a drizzle of honey helps balance the flavors.
- Bring your burrata to room temperature before serving to get the most out of its creamy center.
- Cut your peaches just before assembling the salad to keep them from browning and getting mushy. If prepping ahead, toss them in a little lemon juice and keep them chilled until you're ready to serve.
Variations
- Use mixed greens or skip them altogether.
- Swap in nectarines, plums, apricots, or sweet, ripe tomatoes.
- Try a simple balsamic vinaigrette or a classic classic vinaigrette.
- Add crunchy homemade croutons or grilled bread for texture.
- Try tangy goat cheese or fresh mozzarella instead of burrata.
- If cherries aren't available, try grape tomatoes or even cherry tomatoes for a different twist, they go great with peaches!
Serving Suggestions
Serve this light summer salad with fluffy focaccia or crusty bread. Pair with a protein like buttery pan-seared scallops, juicy pan seared filet mignon or flavorful seared tuna steaks to make it a meal.
This fresh salad also goes beautifully with dry rosé, crisp white wine, or prosecco.
Storage tips
This salad is best served fresh and doesn't store well once assembled. To prep ahead, store each component in an airtight container for up to 4 hours, then assemble right before serving.
FAQ
You can prep the components ahead, but wait to assemble until just before serving.
You can substitute with another soft cheese like fresh mozzarella or even goat cheese for a similar result.
Fresh is best for texture and flavor. Frozen cherries are best saved for cooked or blended preparation, not salads.
Use firm, ripe yellow peaches. Avoid unripe or overly soft juicy peaches.
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Cherry, Peach and Burrata Salad
Ingredients
- 2 ripe peaches sliced
- 1 cup sweet cherries pitted and halved
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- Flaky sea salt to taste
- Freshly cracked black pepper to taste
- 2 cups arugula
- 2 balls burrata about 4 oz each, room temperature
- 1 handful fresh basil leaves torn
- ¼ cup hazelnuts toasted and roughly chopped
Instructions
- Add the peach slices and cherries to a large bowl.
- Drizzle with olive oil and lemon juice, then sprinkle generously with sea salt and pepper and mix to combine. Taste and adjust as needed.
- Arrange arugula on a platter, then spoon the fruit over top.
- Tear the burrata into large pieces and gently nestle it among the fruit, then drizzle with more olive oil and season with flaky sea salt and cracked black pepper.
- Scatter the torn basil and hazelnuts over the top.
- Serve immediately at room temperature.
Notes
- Taste your fruit before making the salad. If it's very sweet, add extra acid like lemon juice or white balsamic vinegar. If it's not sweet enough, a drizzle of honey helps balance the flavors.
- Bring your burrata to room temperature before serving to get the most out of its creamy center.
- Cut your peaches just before assembling the salad to keep them from browning and getting mushy. If prepping ahead, toss them in a little lemon juice and keep them chilled until you're ready to serve.
