Key Ingredients
You’ve treated yourself to some burrata cheese, and this easy burrata bowl is the perfect summer recipe when you need a light, effortless meal. It comes together in 15 minutes and combines the best of seasonal produce. Here’s what you need to get started.
- Olive Oil: Massage the greens with extra-virgin olive oil to soften the leaves and enhance their flavor.
- Greens: Peppery arugula and fresh basil leaves are a perfect base for burrata bowls, but mix in spinach, mint, kale, or microgreens for some variety.
- Spices: Treat the greens with a sprinkle of kosher salt and freshly cracked black pepper.
- Tomatoes: Use halved grape tomatoes or cherry tomatoes. Heirloom tomatoes or vine-ripened tomatoes work well; simply chop them into bite-sized pieces to create a perfect bite.
- Peaches: Naturally sweeten the salad with firm, ripe peaches. Peach season typically runs from June to August, depending on the location.
- Pistachios: Crushed pistachios provide some textural variation, or you can swap them out for sunflower seeds or pine nuts—whatever you like.
- Burrata: Creamy burrata cheese steals the show. Look for full-size (4-ounce) burrata balls in water. If you can’t find burrata, fresh mozzarella, mozzarella balls, or ricotta cheese are solid substitutes.
- Balsamic Glaze: A drizzle of balsamic glaze ties all the flavors together.
Additions and Substitutions
Burrata bowls are simple, quick to make, and easily customizable. Make them your own by mixing and matching your favorite ingredients.
- Can I use canned peaches? You can use canned, unsweetened peaches as a substitute, but the taste and texture don’t compare to fresh peaches.
- Swap out the fruit. Replace peaches with a different summer produce such as fresh figs, nectarines, pitted cherries, sweet melons, or mixed berries.
- Try another dressing. I love the simplicity of olive oil and balsamic glaze, but feel free to dress the greens with Italian dressing, basil balsamic vinaigrette, pistachio pesto, or balsamic citrus vinaigrette.
- Go crazy with the mix-ins. Consider adding canned roasted red peppers, green olives, marinated artichoke hearts, kalamata olives, sun-dried tomatoes, cucumbers, blanched asparagus, diced radishes, prosciutto, white beans, or grains like quinoa, bulgar, farro, or rice.
- Grill the produce. Lightly grill the peaches and tomatoes in a grill pan for a smoky, caramelized flavor.
How to Make Burrata Bowls
The full recipe with measurements is in the recipe card below.
Step 1: Start by tossing the arugula and basil leaves in a large bowl with olive oil and a pinch of salt and black pepper. Transfer them to a platter or salad bowl.
Step 2: Arrange the tomatoes, peaches, and zucchini evenly over the greens.
Step 3: Tear the burrata cheese into pieces and sprinkle the crushed pistachios on top. Finish with a generous drizzle of balsamic glaze and a pinch of black pepper and salt.
How to Serve Burrata Cheese
Use a sharp knife to gently slice the burrata into sections, or simply hold it over the salad and tear it open with your hands so the creamy center spills out.
Expert Tips
- Prioritize fresh ingredients. Use firm tomatoes and peaches for the best flavor and to make them easier to slice. Opt for high-quality burrata stored in water.
- Evenly cut the fruit and veggies. Uniformly cut the zucchini, peaches, and tomatoes for a balanced bite.
- Use room temperature burrata. Let the burrata cheese sit at room temperature for 10–15 minutes before serving so it’s creamy and easy to pull apart.
If you enjoy burrata bowls, try one of these tasty bowl recipes!
Serving Suggestions
Burrata bowls are perfect for lunch, a light dinner, or as a starter for summer gatherings. Pair it with a crusty baguette, pita bread, or warm slices of Dutch oven sourdough bread.
You can also serve the summery bowls as a side dish with grilled or thin-sliced chicken breast, baked shrimp skewers, or fried salmon bites.
What To Do With Leftovers
- Refrigerate: Store any leftover burrata bowls in an airtight container in the refrigerator for up to 1–2 days, as they will start to lose their freshness.
- Repurpose: Toss the leftovers with cooked pasta for a quick and flavorful peach burrata pasta salad or spoon them over quinoa or rice for grain bowls.
Frequently Asked Questions
What is burrata cheese?
Burrata cheese is a creamy Italian cheese whose name comes from the word burro, meaning “butter,” a nod to its center. The outer shell of the cheese is mozzarella, but when you cut into it, you’ll find a soft, creamy center called stracciatella that oozes out deliciously onto the bowls.
What does burrata cheese taste like?
Burrata cheese has a mild, decadent flavor that pairs beautifully with sweet and savory ingredients.
Can I make the bowls ahead of time?
Prepare the ingredients in advance and assemble the bowl when ready to serve. I recommend adding the olive oil to the greens just before serving to keep them fresh.
More Recipes with Burrata:
Burrata Bowls
- Platter or Salad Bowl
- 4 cups arugula leaves
- ¼ cup basil leaves
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 cup cherry or grape tomatoes, halved
- 2 medium peaches, washed, pitted and diced
- 1 medium zucchini, peeled and diced
- ¼ cup shelled pistachios, crushed
- 1-2 balls burrata cheese, quartered
- 1 tablespoon balsamic glaze
- Start by tossing the arugula and basil leaves in a large bowl with olive oil and a pinch of salt and black pepper. Transfer them to a platter or salad bowl.
- Arrange the tomatoes, peaches, and zucchini evenly over the greens.
- Tear the burrata cheese into pieces and sprinkle the crushed pistachios on top. Finish with a generous drizzle of balsamic glaze and a pinch of black pepper and salt.
- Prioritize fresh ingredients. Use firm tomatoes and peaches for the best flavor and to make them easier to slice. Opt for high-quality burrata stored in water.
- Evenly cut the fruit and veggies. Uniformly cut the zucchini, peaches, and tomatoes for a balanced bite.
- Use room temperature burrata. Let the burrata cheese sit at room temperature for 10–15 minutes before serving so it’s creamy and easy to pull apart.