Name: Summer Fruit Burrata Salad – A Fresh, Flavor-Packed Seasonal Delight
Prep time: 15 min
Total time: 30 min
Cuisine: Mediterranean-inspired / Seasonal
Ingredients: Baby salad greens; Fresh peaches, sliced; Mixed berries (cherries, blackberries, strawberries), halved; Red onion, thinly sliced; Roasted salted pistachios; Fresh basil leaves; 1 ball burrata cheese; Sea salt and black pepper; Extra virgin olive oil or Meyer lemon olive oil; Balsamic glaze

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This Summer Fruit Burrata Salad is the kind of dish I love to make when I want something fresh, colorful, and satisfying without turning on the stove. With sweet, sun-ripened fruit, creamy burrata, crisp greens, and a drizzle of balsamic glaze, it’s a salad that captures everything I adore about summer on a single plate.

Why You’ll Love This Recipe

I like how this salad feels fancy enough for entertaining but takes barely any time to throw together. The contrast of juicy fruit with cool, rich burrata and crunchy pistachios makes every bite exciting. Whether I’m serving it alongside grilled chicken or enjoying it as a light lunch, it always brings a burst of seasonal flavor to the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby salad greens
Fresh peaches, sliced
Red onion, thinly sliced
Mixed berries (cherries, blackberries, strawberries)
Roasted salted pistachios
Fresh basil leaves
Burrata cheese
Sea salt and black pepper
Extra virgin olive oil or Meyer lemon olive oil
Balsamic glaze

directions

I start by spreading a bed of baby greens on a large serving platter.
I slice the peaches thinly and fan them out over the greens.
I halve the cherries and strawberries, then scatter them along with the blackberries across the salad.
I add thin slices of red onion and scatter fresh basil leaves for an aromatic touch.
I gently place the ball of burrata cheese in the center of the platter.
I season the entire salad with sea salt, cracked black pepper, and a squeeze of lemon juice.
Just before serving, I drizzle everything with olive oil and finish with a generous swirl of balsamic glaze.
To serve, I tear open the burrata and spoon it with the fruit and greens onto each plate.

Servings and timing

This salad serves 4 people. It takes about 15 minutes to prep and another 15 to assemble, for a total of 30 minutes.

Variations

I sometimes swap the peaches for nectarines, figs, or grapes.
If I don’t have pistachios, toasted almonds or walnuts work just as well.
When basil is hard to find, I use mint or a handful of arugula for a peppery twist.
For a heartier version, I top it with grilled chicken, shrimp, or cooked quinoa.

storage/reheating

I store pre-sliced fruit in an airtight container for up to 24 hours. I keep the burrata sealed in its liquid until just before serving. I never dress the salad until the last minute to keep the greens from wilting. Leftovers don’t keep well once assembled, so I serve it fresh whenever possible.

FAQs

Can I make this salad vegan?

Yes. I replace the burrata with a plant-based soft cheese or sliced avocado for a creamy texture without dairy.

What fruit can I use instead of peaches?

I use plums, grilled apricots, or nectarines depending on what’s in season or on hand.

Can I prep this salad in advance?

Yes. I prep all the components in advance but keep them separate. I assemble and dress it right before serving for the best texture and flavor.

Can I use frozen berries?

I don’t recommend it. Frozen berries become watery and soft when thawed. Fresh fruit gives better texture and presentation.

How can I make it more filling?

I often add grilled chicken, shrimp, or chickpeas. A scoop of farro or quinoa also turns it into a more complete meal.

Conclusion

This Summer Fruit Burrata Salad is more than just a salad—it’s a seasonal celebration. I love the way it combines fresh produce, creamy cheese, and bright herbs into something that’s easy to make but always feels like a treat. Whether I’m eating it on a sunny patio or bringing it to a gathering, it always brings color, flavor, and joy to the table.