Burrata Peach Salad With Charred Corn
This Burrata Peach Salad combines fresh, creamy cheese, with sweet peaches, and charred corn creating the perfect salad to enjoy during the summer months. It makes a great side at barbecues, or a can double as a lighter meal on hot days.
In This Article
Nutritional Benefits
Burrata is a great source of protein and calcium (1) while peaches are a rich source of vitamins A, E, B9 and vitamin C in addition to fibre, and other compounds called flavonoids and polyphenols (2). It’s these compounds in particular that give peaches their antioxidant, anti-inflammatory, anti-diabetic, and cardiovascular-supporting properties. (2,3).
The corn contributes plenty of dietary fibre making it great for the gut, along with vitamins A, E and K as well as minerals like magnesium (4). It also contains lutein and zeaxanthin, two antioxidant nutrients associated with good eye health (5).
Ingredients – What You’ll Need To Make This Recipe
This peach burrata salad recipe incorporates an abundance of fresh, seasonal ingredients. The sweetness of the peaches is a great match for the creamy texture of the burrata in summer salads like this. If you can’t get peaches nectarines are a great substitute.
- Fresh peaches – look for juicy peaches that are nice and ripe. They bring plenty of sweetness and a little tang to the salad.
- Creamy burrata cheese – the mellow, creamy taste of this cheese perfectly complements the peaches.
- Arugula/rocket – or any other leafy greens you like. They help bulk up the salad and add plenty of nutrients.
- Cherry tomatoes – A great contrast for the creaminess of the burrata. They also add yet another pop of colour to the salad.
- Fresh basil – the best choice for this salad but you could also try any other fresh herbs you like. Thyme and mint would work well with the rest of the ingredients.
- Sunflower seeds – add colour and crunch. Pine nuts or pepitas (pumpkin seeds) are also fine.
- Balsamic vinaigrette – this comes together easily by combining extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt and black pepper. The sharp acidity of the vinegar perfectly balances the intense sweetness of the ripe peaches, which creates and well-rounded flavour profile.
I love using perfectly sweet peaches just as they are in this recipe. That said, grilled peaches, if preferred, also work really well. Grilling them intensifies their sweetness and adds a very mild smoky flavour. Just cut them in half, remove the seed and grill flesh side down along with the corn for 2-3 minutes or until grill lines appear and the peaches have softened.
How To Make This Burrata Peach Salad
This simple summer salad is not only delicious, it looks stunning on the table too. I like arranging this salad on a serving platter or a large plate. A large bowl with a flat bottom and rimmed edge would work too if that what you have on hand. Whatever it is you use, just make sure some of each element in the salad is visible near the surface. That adds to the colour and beauty of this dish.
- Brush the corn cobs liberally with olive oil then cook on a preheated grill for about 10 minutes. It will be lightly charred on all sides when done. Remove kernels from the cob when cooled.
- Heat a small skillet over a medium heat and toast the sunflower seeds until just starting to brown. Turn off the heat and set aside to cool.
- To make the balsamic dressing, add the olive oil, balsamic vinegar, crushed garlic, honey, Dijon mustard and a good pinch of pepper and salt to a small bowl. Whisk to combine.
- Assembly the salad by creating it in two layers. On the first – layer half the arugula/rocket, sliced peaches, sliced cherry tomato, sliced olives, corn kernels, sunflower seeds and torn basil. Break one of the burrata balls into bite-sized pieces and drop them around the salad. Sprinkle over a little salt and pepper then drizzle over half the dressing.
- On the second layer – add the other half of the arugula, peaches, tomatoes, olives and corn kernels over the previous layer. Take the other burrata and add chunks of that over this layer. Follow by sprinkling over the remaining sunflower seeds, ripped basil leaves, and a little salt and pepper. Finally, drizzle the remaining dressing over the top of the salad.
Serve alongside some crusty bread or pita chips for extra crunch. It’s a great side to serve at barbecues or larger get togethers because it’s big enough to serve several people.
Substitutions And Variations
Can’t find burrata cheese? Fresh mozzarella is the closest substitution for it. Goat cheese is another option though this is significantly tangier than burrata and will change the flavour profile of the salad.
Several other dressings will work with this dish. The combination of ingredients pairs really well with a vinegar-based variety, but pesto also works. Try my Orange Vinaigrette or Dairy Free Pesto for something different.
Want to make this salad a full meal? Add several slices of some delicious, savory prosciutto to up the protein content.
Tips For Success With This Recipe
This salad is best consumed the day it’s made. While it can be stored for 2-3 days it becomes soggy, and the dressing overpowers all the other flavours.
Just note, some burrata cheeses can be extra creamy, almost liquid inside. If you haven’t used the brand you’ve bought before I recommend ripping them into pieces over a bowl. Doing this means you can scoop up any that’s gone rogue and add spoonfuls of it to the salad. A better outcome than having the cream pour out all over the layers of other ingredients you just created.
Storing/Make Ahead
This salad is best consumed the day it’s made. While it can be stored for 2-3 days it becomes soggy, and the dressing overpowers all the other flavours.
Some elements of the salad are suitable to make ahead, which reduces the hands-on time needed if serving this at a gathering. Make the dressing, and grill the corn then store them in the fridge for 2-3 days. Toast the sunflower seeds then store them in an airtight container and keep in the pantry until you’re ready to use them.
FAQ
This is delicious just as it is, but goes well with some crusty bread or pita chips to add crunch. It’s a great side for barbecues too!
Yes, adding some prosciutto or rotisserie chicken is a good way to increase the protein of this salad. It makes it more of a light meal than a side.
More Salad Recipe
- Edamame Salad
- Caesar Pasta Salad
- Cranberry Pecan Chicken Salad
- Mango Cucumber Salad
- Fall Harvest Salad
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Burrata Peach Salad With Charred Corn
Equipment
- 1 Grill/BBQ or grill pan
- 1 skillet
- 1 large serving platter
Ingredients
- 4 cups arugula/rocket roughly chopped (see note 1)
- 3 large peaches de-seeded and sliced into wedges
- 2 large burrata (or 4 smaller ones)
- 2 Large corn cobs
- 1 cup cherry tomatoes, halved
- ⅓ cup green olive halves (optional)
- ¼ cup sunflower seeds
- ¼ cup olive oil (plus extra to brush the corn with)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 Small garlic clove, minced
- 1 Large handful of basil leaves, ripped or roughly chopped
- Salt and black pepper to tase
Instructions
- Preheat a grill/BBQ on medium-high heat for 5 minutes (see note 2).
- Brush the corn liberally with olive oil then place it on the grill. Cook, turning often, until charred all over, about 10 minutes. Set aside for now and remove the kernels from the cob before assembling the salad.
- Heat a small skillet over a medium heat and toast the sunflower seeds until just starting to brown (about 2-3 minutes). Turn off the heat and set aside to cool.
- Make the dressing by adding the olive oil, balsamic vinegar, crushed garlic, honey, Dijon mustard and a good pinch of pepper and salt to a small bowl. Whisk to combine and set this aside too while you assemble the salad.
Assemble The Salad (see note 3)
- Layer 1 – Start by layering half the arugula/rocket, sliced peaches, sliced cherry tomato, sliced olive, corn kernels, sunflower seeds and torn basil. Take half the burrata, rip it into chunks and place this around the platter. Sprinkle over a little salt and pepper then drizzle over half the dressing.
- Layer 2 – Add the other half of the arugula, peaches, tomatoes, olives and corn kernels over the previous layer. Take the other burrata and add chunks of that over this layer. Follow by sprinkling over the remaining sunflower seeds, ripped basil leaves, a little salt and pepper and the other half of the dressing.
- Serve alongside some crusty bread or pita chips for added crunch.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY