Gluten-Free Peach and Burrata Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with the sweetness of ripe peaches, the creamy luxury of burrata, and the fresh crunch of seasonal greens. A light, zesty dressing ties all the flavors together for a refreshing and satisfying meal.
At a glance: This medium lunch recipe yields 4 servings in about 27 minutes (12 min prep, 15 min cook). It uses 8 ingredients — including peaches, burrata cheese, mixed greens or arugula — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peach and Burrata Salad: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially cheeses and any pre-seasoned items, to ensure they have not come into contact with gluten during processing or packaging. Wash all produce thoroughly In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peach and Burrata Salad: This salad is naturally gluten-free, relying on fresh produce and dairy. Ensure all added ingredients like dressings or optional nuts are certified gluten-free.
Ingredients
- 2 ripe peaches
- 1 ball burrata cheese
- 5 oz mixed greens or arugula
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup (optional)
- salt and freshly ground black pepper, to taste
Instructions
- 1
Prepare the peaches by washing them thoroughly, then slicing them into wedges or bite-sized pieces. If desired, you can briefly grill or pan-sear the peach slices for 2-3 minutes per side until slightly softened and caramelized, which enhances their sweetness.
- 2
Gently tear the burrata cheese into large pieces and set aside. Wash and dry the mixed greens or arugula, ensuring they are crisp and ready for the salad base.
- 3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and honey or maple syrup (if using) to create the dressing. Season this mixture with salt and freshly ground black pepper to your preference, tasting and adjusting as needed.
- 4
Arrange the mixed greens or arugula on a serving platter or in individual bowls. Artfully scatter the prepared peach slices and torn burrata cheese over the greens.
- 5
Drizzle the prepared lemon-olive oil dressing evenly over the entire salad, ensuring all components are lightly coated. Garnish with fresh basil leaves and serve immediately to enjoy the creamy texture of the burrata and the fresh flavors.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Warm honey (set the jar in hot water for a few minutes) makes it easier to measure and pour.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
