Gluten-Free Peach and Burrata Salad

Torn burrata and sliced ripe peaches sit on mixed greens or arugula with fresh basil in this no-cook salad. A simple lemon and olive oil dressing, with optional honey or maple syrup, brings the sweet, creamy and peppery flavors together.

Prep: 12 min Total: 12 min Serves: 4

At a glance: This medium lunch recipe yields 4 servings in about 12 minutes (12 min prep). It uses 8 ingredients — including peaches, burrata cheese, mixed greens or arugula — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Peach and Burrata Salad: When preparing this lunch recipe, burrata and honey are low risk but still worth a label check, and so is any balsamic glaze added at serving. If grilling the peaches, clean the grates first, since they often carry bread or marinade residue.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

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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) Shop
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)

410

Calories

16g

Protein

46g

Carbs

10g

Fat

Fiber

412mg

Sodium

Tips & Notes

Take the burrata out of the refrigerator 20-30 minutes before serving. Cold burrata tastes muted.
Ripe peaches give slightly near the stem and smell sweet. If yours are firm, grill or broil the wedges briefly to soften them.
Tear the burrata at the table and season its creamy center with flaky salt and pepper. Once torn, it loses its shape quickly.

Common questions

What cross-contamination risk is specific to Gluten-Free Peach and Burrata Salad?

Check peaches, burrata cheese, mixed greens or arugula before they go into Gluten-Free Peach and Burrata Salad. Burrata and honey are low risk but still worth a label check, and so is any balsamic glaze added at serving. If grilling the peaches, clean the grates first, since they often carry bread or marinade residue.

How should leftover Gluten-Free Peach and Burrata Salad be stored?

Take the burrata out of the refrigerator 20-30 minutes before serving. Cold burrata tastes muted.

Learn More

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