Easy Fruit Salad with Burrata

I never thought about putting cheese in a fruit salad until I visited my friend’s house last summer. Growing up, fruit salad meant a simple bowl of mixed fruit, maybe with some whipped cream if we were feeling fancy. When she served burrata with her fruit salad, I was skeptical.

But you know what? That creamy burrata changed everything. It turns out that the mild, soft cheese pairs perfectly with sweet fruit – kind of like how cream makes strawberries taste even better. Now I make this version all the time, and my kids actually get excited when they see me cutting up fruit for it.

Which Kind of Burrata Should I Use?

Fresh burrata is the star of this salad, and you’ll want to make sure you’re getting the good stuff. Most grocery stores carry burrata in the specialty cheese section, packed in water or whey to keep it fresh – look for containers where the outer shell appears smooth and firm, not wrinkled. The fresher your burrata, the better it will taste, so check the date and try to use it within a few days of purchase. While buffalo milk burrata is considered the most traditional choice, cow’s milk burrata is more commonly available and works perfectly in this recipe. Just make sure to let it come to room temperature before serving, as this allows the creamy center to become perfectly soft and helps the flavors shine through.

Options for Substitutions

This fresh summer salad is pretty flexible and you can make several swaps based on what you have available:

• Burrata: If you can’t find burrata, fresh mozzarella makes a good substitute, though it won’t be quite as creamy. In a pinch, you could also use good quality fresh ricotta or even torn pieces of buffalo mozzarella.
• Peaches: Any ripe stone fruit works well here – try nectarines, plums, or apricots. You can even mix and match! Just make sure they’re ripe but still firm enough to slice.
• Cherries: Don’t worry about finding both varieties of cherries – you can use all dark or all Rainier cherries. Fresh figs or blackberries make nice alternatives when cherries aren’t in season.
• Arugula: Not a fan of arugula’s pepper kick? Baby spinach or mixed spring greens work just as well. You could even try butter lettuce for a more mild base.
• Balsamic reduction: Regular balsamic vinegar mixed with a touch of honey can work instead of reduction. You could also try a light drizzle of aged balsamic or even a honey-lemon dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this fruit salad is not drying your arugula thoroughly after washing – excess water will dilute the dressing and make the salad limp, so use a salad spinner or pat the leaves completely dry with paper towels. The timing of when you add ingredients matters too – avoid cutting and adding the peaches too far in advance as they can brown quickly; instead, slice them just before serving and toss them with a tiny splash of lemon juice if needed. When it comes to the burrata, a common error is serving it straight from the refrigerator – let it sit at room temperature for 15-20 minutes first to achieve that perfect creamy texture and allow its full flavor to develop. For the best presentation and taste, dress the salad lightly with olive oil and season with salt and pepper before adding the burrata and balsamic reduction, as this ensures every bite is properly seasoned without overwhelming the delicate cheese.

What to Serve With Fruit and Burrata Salad?

This fresh and creamy salad works perfectly as part of a summer meal, especially alongside grilled proteins like chicken breast or a nice piece of fish. For a complete Italian-inspired dinner, serve it with a plate of prosciutto and some crusty ciabatta bread to soak up all those lovely juices from the fruit and burrata. If you’re hosting a brunch, this salad pairs wonderfully with a frittata or quiche, and don’t forget a glass of prosecco or rosé to round out the meal. Keep the portions on the smaller side since burrata is quite rich – this salad shines best as a starter or side dish rather than a main course.

Storage Instructions

Keep Fresh: This salad is best enjoyed right after assembly, but if you need to prep ahead, you can store the components separately. Keep the washed arugula in a container lined with paper towels, and the sliced fruits in separate airtight containers in the fridge for up to 2 days. Leave the burrata in its original packaging until you’re ready to serve.

Prep Ahead: If you want to get a head start, wash and dry the arugula, and prepare the balsamic reduction up to a day in advance. Wait to slice the peaches and cherries until just before serving to prevent browning. The burrata should be torn right before plating to maintain its fresh, creamy texture.

Assemble: Once this salad is dressed and assembled, it’s best to eat it within 2 hours. The arugula will start to wilt and the fruits will release their juices if left too long. If you have leftovers, know that the texture won’t be quite the same the next day, but it’s still okay to eat.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 50-60 g

Ingredients

For the salad:

• 5 oz baby arugula
• 1/2 cup dark cherries (pitted and halved)
• 1 yellow peach (pitted and sliced)
• 1/2 cup rainier cherries (pitted and halved)
• 1 package burrata (8 oz, preferably BelGioioso for creamy texture)
• 1 white peach (pitted and sliced)

For serving:

• basil or mint leaves (freshly torn for garnish)
• kosher salt (Diamond Crystal for best seasoning control)
• balsamic reduction
• extra-virgin olive oil
• freshly ground black pepper

Step 1: Prepare the Platter with Arugula

Begin by placing a generous amount of arugula on a large platter, ensuring it covers the entire surface.

Drizzle the arugula all over with olive oil, then sprinkle with a pinch of salt to enhance the flavors.

Step 2: Arrange the Fruits and Cheese

Evenly distribute sliced peaches, pitted cherries, and torn pieces of burrata cheese on top of the arugula.

This will create a balanced and visually appealing mix of textures on the platter.

Step 3: Final Drizzle and Seasoning

Drizzle the entire salad with additional olive oil and a balsamic glaze for sweetness and acidity.

Season with salt and pepper to taste.

If desired, sprinkle fresh basil or mint on top for an aromatic touch.

Step 4: Serve and Enjoy

With the salad beautifully arranged and seasoned, it’s ready to enjoy.

Serve immediately as a fresh and flavorful appetizer or side dish.

Enjoy the delightful combination of sweet, savory, and creamy flavors!