This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for the salad that steals the show at every summer cookout, this is the one. This burrata peach salad piles juicy peaches, sweet corn, and vine-ripened tomatoes over fresh basil and mint, tops it all with creamy burrata, and finishes with a sweet-and-spicy hot honey vinaigrette that pulls the whole thing together. It’s completely no-cook, comes together in minutes, and it’s naturally gluten-free.
Quick Look: Burrata and Peach Salad
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 15 minutes
- 👥 Servings: 8
- 📊 Calories: ~231 kcal per serving (based on nutrition panel)
- 👩🍳 Flavor Profile: The hot honey vinaigrette is the star, sweet, tangy, and just a little spicy
- ⭐ Difficulty: Easy, perfect for summer cookouts
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Burrata Peach Salad
Let’s talk about that hot honey vinaigrette for a second, because it’s what makes this salad different from every other peach and burrata plate out there. It’s sweet, tangy, and has just enough gentle heat to play off the creamy burrata and juicy peaches without being overpowering. One simple dressing, and suddenly a handful of summer ingredients taste like something special.
The rest could not be easier! Everything comes together with fresh, in-season produce and that quick homemade vinaigrette, so there’s no cooking and hardly any prep. It looks absolutely beautiful on a platter, which makes it perfect for a dinner party, but it’s simple enough to throw together on a weeknight too. I love serving it alongside my grilled bruschetta chicken or grilled chicken thighs for an easy summer dinner.
Ingredients You’ll Need
Salad
- Fresh sweet corn: Adds a juicy crunch that makes this salad feel extra summery. I love using it raw, since it’s naturally sweet and pairs so well with the peaches and creamy burrata. If you love fresh corn recipes, you have to try my Mexican street corn and tomato salad.
- Peaches: Ripe peaches bring natural sweetness and juicy flavor to every bite. They’re one of my favorite things to cook with all peach season long.
- Vine-ripened tomatoes: They add freshness and a little acidity that balances the sweetness of the peaches.
- Fresh mint and basil: Mint keeps everything bright and refreshing, while basil adds that herbaceous flavor that ties all the summer ingredients together.
- Shallots: Just enough savory bite to balance the fruit and herbs without taking over.
- Burrata cheese: This is what makes the salad feel special. That creamy center spilling over the juicy peaches and tomatoes is the whole point.
Hot Honey Vinaigrette
- Extra virgin olive oil: The smooth base that coats every bite.
- Champagne vinegar: Keeps the dressing bright and light so the fresh produce stays the star.
- Hot honey: The magic ingredient. It brings that perfect balance of sweetness and gentle heat.
- Dijon mustard: Adds a subtle tang and helps the vinaigrette stay smooth and emulsified.
- Minced garlic: A little savory depth to balance the sweet peaches and honey.
- Salt: Ties everything together and brings out the sweetness of the summer produce.
Hot honey is such a great way to spice up and add flavor to dishes. If you love it like me, try my creamy whipped feta with hot honey next!
Recipe Variations
One of my favorite things about this salad is how easy it is to make it your own, depending on what’s in season and how you want to serve it!
- Use raw or grilled corn: Fresh sweet corn doesn’t need to be cooked. As long as it’s in season, it’ll be juicy and tender once tossed with the vinaigrette. If you want a little charred flavor, grill the corn on the cob for a few minutes per side before cutting off the kernels.
- Grill the peaches: Grilled peaches turn even sweeter with a subtle caramelized flavor. Grill the halves for a few minutes, then slice once they’re cool enough to handle.
- Try different tomatoes: Vine-ripened are my favorite, but heirloom or cherry tomatoes work beautifully too.
- Adjust the heat: If your hot honey packs a strong kick, start with a little less and add more to taste. If it’s mild, use the full amount for extra sweetness and heat.
How to Make This Burrata Peach Salad
Step 1: Combine the olive oil, champagne vinegar, hot honey, Dijon, minced garlic, and salt in a bowl or jar. Whisk or shake well until smooth. Pop it in the fridge until you’re ready, then give it another shake before serving, since the oil and vinegar naturally separate as they sit.
Step 2: Add the raw corn, peaches, tomatoes, mint, basil, and shallots to a large bowl. Stir gently to combine.
Step 3: When you’re ready to serve, pour about three-quarters of the dressing over the salad and toss gently to coat.
Step 4: Transfer everything to a platter and top with the torn burrata. Drizzle the remaining dressing over the top, scatter a little extra basil to garnish, and serve right away.
Expert Tips
- Use peaches that are ripe but still firm. If they’re overly soft, they’ll break down as you toss. A peach that gives slightly when you press it is just right.
- Tear the burrata, don’t slice it. The creamy center spreads naturally over the salad so you get a little in every bite.
- Add the basil just before serving. Fresh basil bruises quickly, so slicing it at the last minute keeps it bright and fresh.
- Serve on a platter, not a deep bowl. It shows off all the beautiful summer produce and makes it easy for everyone to get some burrata with each scoop.
- Taste before serving. Depending on how sweet your peaches and tomatoes are, one more pinch of salt might be all it needs to pull everything together.
Storage and Make-Ahead Tips
This salad is really best enjoyed the day you make it, since the burrata and cut peaches don’t hold up well once dressed. If you want to get ahead, make the hot honey vinaigrette up to a day in advance and store it in the fridge. Just give it a good shake before using, since it’ll separate as it sits.
If you happen to have leftovers, store them covered in the fridge and enjoy within a day, knowing the texture will soften a bit.
Recipe FAQs
Nope! Fresh sweet corn is juicy and tender enough to use raw, especially once it’s tossed with the hot honey vinaigrette. If you prefer a little smoky flavor, grill the corn on the cob for a few minutes per side before cutting off the kernels.
Absolutely. Grill the corn on the cob before removing the kernels, and grill the peach halves before slicing. Both add a lightly charred, smoky flavor that pairs so well with the creamy burrata and sweet peaches.
You can make the hot honey vinaigrette up to a day in advance and keep it in the fridge. For the freshest texture, though, assemble the salad itself just before serving.
It pairs beautifully with almost any grilled summer meal. I especially love it with my grilled bruschetta chicken, grilled chicken thighs, or balsamic grilled salmon for a dinner that screams summer.
More Summer Salad Recipes
Watermelon Cucumber Salad {Whole30}
Strawberry Poppyseed Chicken Salad
High Protein Green Goddess Chicken Salad
Burrata Peach Salad with Hot Honey Vinaigrette
Equipment
Ingredients
- 5 ears fresh sweet corn, shucked and removed from the cob with a sharp knife (uncooked)*
- 3 peaches, cored and sliced into 8 pieces each
- 4 vine-ripened tomatoes, sliced into 6 pieces each
- ¼ cup chopped fresh mint
- ⅓ cup chopped fresh basil, + more full leaves for garnish
- ⅓ cup minced shallots
- 3 balls burrata cheese, torn into pieces
Hot Honey Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 2 tbsp hot honey
- 1 tsp dijon mustard
- 3 cloves minced garlic
- 1 tsp salt
Instructions
- Combine the hot honey vinaigrette ingredients in a bowl or jar and whisk or shake well to combine. Store in the fridge until ready to use – make sure to shake again before use.
- Combine the raw, corn, peaches, tomatoes, mint basil, and shallots in a large bowl and stir.
- When ready to serve, pour ¾ of the dressing over top and toss to combine.
- Add to a platter and top with the torn burrata pieces.
- Drizzle with the remaining dressing and add some fresh basil for garnish. Enjoy!
Notes
- Corn: The corn does not need to be cooked for this recipe. As long as it is fresh sweet corn, it will be juicy and tender without needing to cook it (especially when tossed with the dressing!) However, feel free to grill the corn while on the cob before removing for a few minutes on each side, if you prefer to have it be a little charred!
- Same goes for the peaches – you can grill peach halves before slicing.
- This dressing can be prepared up to 1 day in advance and stored in the fridge.
- This salad is really best enjoyed the day you make it, since the burrata and cut peaches don’t hold up well once dressed. If you want to get ahead, make the hot honey vinaigrette up to a day in advance and store it in the fridge. Just give it a good shake before using, since it’ll separate as it sits.
- If you happen to have leftovers, store them covered in the fridge and enjoy within a day, knowing the texture will soften a bit.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
