Summer Peach Burrata Salad for Glowing Skin
BY Ava
This isn’t just a “pretty salad for Pinterest.” It’s the kind of recipe you memorize because it hits every note: sweet, creamy, peppery, crunchy, and bright.
And because I’m writing this for DermaSkinHub, I want to talk about what’s actually in this bowl — because the ingredients do more than taste good.
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Servings: 4 | Calories: 285 kcal | Protein: 12g per serving
Why This Salad Is on Repeat All Summer
I made this peach burrata salad on a Tuesday when it was 40 degrees and I couldn’t stand the thought of turning on the stove. I had a basket of peaches that were just ripe enough, a ball of burrata in the fridge, and a handful of arugula that needed to disappear before it wilted.
What came out of that lazy assembly was better than any cooked dinner I’d made all week.
Peaches are loaded with vitamin C, which your body needs to produce collagen. Arugula brings vitamin K and antioxidants. Burrata delivers healthy fats that help your skin barrier stay strong.
What You’ll Need
Ingredients
- 3 ripe peaches — sliced into wedges (leave the skin on for extra fiber)
- 8 oz burrata cheese — torn into rough pieces; let it come to room temp for 10 minutes before serving
- 4 cups arugula — or a mix of arugula and baby spinach if you want less peppery bite
- 1/4 cup fresh basil leaves — torn, not chopped (chopping bruises the leaves)
- 1/4 cup toasted pistachios — roughly chopped; swap for walnuts or almonds if needed
- 2 tbsp extra virgin olive oil — the good stuff, for drizzling
- 1 tbsp balsamic glaze — the thick, syrupy kind, not regular balsamic vinegar
- 1 tsp honey — optional, but it bridges the savory and sweet perfectly
- Flaky sea salt — Maldon or similar
- Freshly cracked black pepper
Ingredient Notes
Peaches: You want them ripe but still firm. If they’re too soft, they’ll turn mushy when sliced. If your peaches are rock-hard, leave them in a paper bag on the counter for 1–2 days. In a pinch, nectarines work exactly the same.
Burrata vs. Mozzarella: Burrata is mozzarella’s creamier cousin — the outside is a thin shell of mozzarella, and the inside is soft stracciatella cream. If you can’t find burrata, fresh mozzarella balls work, but the salad won’t have that same luscious center. Burrata is worth the hunt.
Balsamic Glaze: This is the reduced, sweetened version of balsamic vinegar. If you only have regular balsamic, simmer 1/4 cup in a small pan with 1 tsp honey until it thickens — about 5 minutes. Let it cool before drizzling.
How to Make It
Step 1: Toast the Pistachios
Heat a small dry skillet over medium heat. Add the pistachios and toast for 3–4 minutes, shaking the pan occasionally, until they smell nutty and just start to darken. Remove immediately — they burn fast. Let cool, then chop roughly.
Step 2: Prep the Peaches
Wash the peaches and slice them into wedges about 1/2-inch thick. I cut each peach into 8–10 wedges, working around the pit. No need to peel — the skin adds color and texture.
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Tip: If your knife is sticking to the peach flesh, run the blade under hot water first. A warm, clean blade glides through soft fruit.
Step 3: Build the Base
Spread the arugula across a large platter or shallow bowl — not a deep salad bowl. You want everything visible and accessible. Deep bowls hide the good stuff.
Step 4: Add the Peaches and Burrata
Scatter the peach wedges over the arugula. Tear the burrata into rough pieces with your hands and nestle it in between the peaches. Don’t worry about perfection — rustic and messy is the goal.
Step 5: Add the Fresh Herbs and Nuts
Scatter the torn basil leaves and toasted pistachios over the top. Distribute them evenly so every bite gets a little of everything.
Step 6: Dress and Serve
Drizzle the olive oil and balsamic glaze over the salad. Add the honey if using — I recommend it if your peaches aren’t peak-season sweet. Finish with a generous pinch of flaky sea salt and several grinds of black pepper.
Serve immediately. This salad does not sit well — the arugula wilts and the burrata dries out after about 30 minutes. Assemble right before you eat.
Nutrition Information
Per serving (1/4 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 12g |
| Carbohydrates | 18g |
| Fat | 20g |
| Fiber | 3g |
| Sugar | 14g |
| Vitamin C | 15% DV |
| Calcium | 18% DV |
How the Ingredients Support Your Skin and Body
Peaches contain vitamin C and beta-carotene, both of which play a role in skin health and collagen production. They’re also hydrating — peaches are about 89% water.
Arugula is a cruciferous vegetable rich in nitrates and antioxidants. Some research suggests cruciferous vegetables may help support the body’s natural detoxification processes, which can reflect in clearer skin over time.
Burrata provides healthy fats from dairy, including conjugated linoleic acid (CLA). Dietary fats are essential for maintaining the skin’s lipid barrier, which keeps moisture in and irritants out.
Pistachios offer a solid dose of protein (6g per ounce), healthy fats, and vitamin B6. The protein content makes this salad actually satisfying — not just a bowl of leaves.
Olive Oil is rich in polyphenols and monounsaturated fats. These compounds have been studied for their anti-inflammatory properties, which may help support skin that is prone to redness or irritation.
Disclaimer: This information is for general wellness purposes only. It is not medical advice. If you have specific skin concerns or dietary restrictions, please consult a qualified healthcare provider.
Make It Your Own: Variations
- Add protein: Grilled chicken breast, shrimp, or white beans turn this into a full dinner.
- Make it vegan: Swap burrata for a dairy-free mozzarella or a scoop of seasoned white beans. Use maple syrup instead of honey.
- Swap the green: Baby kale or mixed greens work if arugula is too peppery for you.
- Add crunch: A handful of pomegranate seeds or toasted sunflower seeds add texture and color.
- Change the fruit: In fall, use sliced pears or figs instead of peaches.
Frequently Asked Questions
What if I can’t find burrata?
Fresh mozzarella is the closest substitute. For a similar creamy effect, tear the mozzarella and add a spoonful of full-fat Greek yogurt or ricotta on top.
Can I use canned peaches?
I don’t recommend it. Canned peaches are too soft and too sweet. This salad depends on the fresh, slightly firm texture of a ripe summer peach. If fresh peaches are out of season, use ripe nectarines or wait until peach season.
How do I pick a ripe peach?
Gently press the shoulder (near the stem) it should give slightly. It should also smell like a peach. If it smells like nothing, it will taste like nothing.
What to Serve With This Salad
- Grilled protein: Lemon herb chicken, garlic shrimp, or grilled salmon
- Carb side: Crusty sourdough, garlic bread, or a simple orzo pasta
- Drink: Sparkling water with lemon, iced green tea, or a crisp white wine like Pinot Grigio
Recipe Card
Title: Summer Peach Burrata Salad for Glowing Skin
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories: 285 kcal
Ingredients:
* 3 ripe peaches, sliced
* 8 oz burrata cheese, torn
* 4 cups arugula
* 1/4 cup fresh basil leaves, torn
* 1/4 cup toasted pistachios, chopped
* 2 tbsp extra virgin olive oil
* 1 tbsp balsamic glaze
* 1 tsp honey (optional)
* Flaky sea salt, to taste
* Freshly cracked black pepper, to taste
Instructions:
1. Toast pistachios in a dry skillet for 3-4 minutes. Let cool and chop.
2. Slice peaches into wedges.
3. Spread arugula on a large platter.
4. Scatter peaches and torn burrata over the greens.
5. Add basil and pistachios.
6. Drizzle with olive oil and balsamic glaze. Add honey if using.
7. Season with flaky salt and pepper. Serve immediately.
Notes:
– Assemble right before serving. Does not store well once dressed.
– For a heartier meal, add grilled chicken or shrimp.
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