This Peach & Burrata Shrimp Salad is made with sweet ripe peaches, shrimp, and creamy burrata cheese.
We also added jammy hard-boiled eggs, raw pecans, and pan-fried sweet corn cut straight off the cob, paired with a peach vinaigrette.
Grab the recipes in the recipe card.
Peach & Burrata Salad with Shrimp and Jammy Eggs
It’s peach season, and that means we are finding all sorts of recipes to sneak ripe delicious peaches into, and that is so peachy keen!
You see what I did right there, didn’t you?
Peaches are my favorite stone fruit.
What is a stone fruit?
According to my Google dictionary, stone fruit is fruit with a single large seed inside; common stone fruits are apricots, cherries, dates, peaches, mangos, etc.
Many childhood memories like peach cobbler keep peaches in the running for my favorite things to eat this time of year.
I am obsessed with our Peach & Burrata Shrimp Salad!
It has big wedges of sweet ripe peaches. But there is also succulent shrimp and creamy burrata cheese.
And there are more like jammy hard-boiled eggs, raw pecans, and pan-fried sweet corn cut straight off the cob!
Plus, I made a homemade peach vinaigrette just for the occasion.
This peach salad could also work as a side dish and pair well with some crusty bread. Some may find similarities between this peach burrata salad and the Caprese salad.
If you want more peach recipes, try our Brown Sugar Peach Salmon.
This Is What You Will Need
Mesclun Salad Mix. The word mesclun derives from the French Provençal word ‘mesclar’ and means ‘mixture.’ This salad mix is typically built with tender greens like arugula, chervil, and crisp young green and red lettuces, as well as endive.
Peaches. The best peaches are fresh, ripe, sweet, and juicy. You know what I am talking about: a peach so juicy when you bite into it, juice runs down your arm. Yes, that’s juicy! We are using Georgia peaches ordered from The Peach Truck.
Burrata. Okay, burrata cheese is peaking. Although burrata cheese is similar to fresh mozzarella, it has more flavor, is softer and more delicate, and, because of its high cream content, has more calories. But who’s counting calories?
Eggs. For this recipe, I made a couple of soft-boiled, jammy hard-boiled eggs; the gooey yolk tastes so good with the burrata cheese, not to mention the shrimp!
Shrimp. I love seafood, mainly because most kinds of seafood are quick and easy to prepare. I chose shrimp for this easy summer salad because it is light and slightly sweet, complementing the savory flavors.
Pecans. If anything, our Peach & Buratta Shrimp Salad is an exercise in contrasts, and the addition of raw crunchy pecans brings what it brings, and we ain’t mad, not one bit! We’re using the pecans from The Peach Truck.
Fresh Mint & Sweet Basil Leaves. Adding fresh mint leaves and sweet basil solidifies this salad as a mainstay in our summer salad canon. Besides, a lil’ herbaceousness never hurt anybody!
Ingredients:
2 servings
- 1 tablespoon of EVOO or unsalted butter
- 2 1/2 cups of mesclun salad mix or microgreens, arugula, or your favorite salad greens
- 2 soft-boiled, jammy, hard-boiled eggs
- 1/2 cup sweet corn kernels from one ear of fresh sweet corn
- 2 fresh peaches with the pits removed and quartered
- 1 1/2 cups of cooked medium or large shrimp, peeled and deveined, with the tail removed and kept whole or chopped
- 6-8 fresh mint leaves
- 10 fresh sweet basil leaves
- 1/2 cup of chopped pecans or praline pecans
- 4-ounce round of burrata
- flaky sea salt and freshly cracked black pepper to taste
- Peach vinaigrette (see recipe below)
Directions:
- Place a skillet over medium-high heat and add a tablespoon of EVOO or unsalted butter. When the oil is hot, or the butter is melted, add the cut kernels of sweet corn and sauté for three minutes. Transfer the sweet corn to a small bowl and set it aside and allow the corn to cool slightly.
- Wash the peaches, cut them in half and remove the pits, then cut them into quarters for a total of 8 wedges per peach. Set aside.
- Using a clean, dry cutting board and a chef’s knife, chop the pecans into large pieces. Transfer the pecans to a small bowl and set them aside.
- Wipe the cutting board clean. Make sure the shrimp are completely thawed out and pat them dry with paper towels. Put the shrimp in a large bowl and refrigerate until you are ready to use them.
- Arrange the microgreens onto a large serving dish and place the burrata cheese in the center.
- Place the quartered peaches around the microgreens.
- Add the sweet corn kernels.
- Scatter the chopped shrimp and pecans.
- Add the fresh mint and sweet basil leaves.
- Add the jammy eggs.
- Dress the salad with the peach vinaigrette.
- Finish with flaky sea salt and freshly cracked black pepper to taste
- Serve.
Note: When using cooked shrimp, ensure they are completely thawed out and at room temperature. We sautéed the shrimp and corn together for about 3-4 minutes.
Additional tip: Tear or gently break open the burrata just before serving so the creamy center coats the salad.
How to make jammy eggs:
- Add two cups of water to a saucepan over medium-high heat. When the water begins to boil, gently lower two eggs into the pan and boil them for 6 1/2 minutes.
- When finished, use a slotted spoon to remove the eggs and gently lower them into a bowl of iced water for two to three minutes; peel the eggs and slice the eggs in half just before adding them to the salad.
- Use the eggs immediately.
Note: If you’re not a fan of jammy eggs, you can make hard-boiled eggs (increase the cooking time to about 12 minutes) or leave the eggs out of this salad.
Easy Peach Vinaigrette
Ingredients:
- 1 ripe peach
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp of honey or agave
- 4 large basil leaves
- 1 large garlic clove
- 1/4 teaspoon of freshly cracked black pepper
- pinch of flaky sea salt or kosher salt
Directions:
- Place the ingredients into a food processor and blend until smooth.
- Taste and adjust with additional honey for sweetness or a pinch of more salt if needed.
- Use immediately or store the Easy Peach Vinaigrette in an airtight container for up to seven days.
Can I make this salad ahead of time?
Because this salad has so many parts, I recommend prepping all of the ingredients and storing them separately.
Then, when you are ready, place the salad mixture into individual salad bowls to serve.
Having the ingredients in separate containers also makes it easy to store any leftovers and makes cleaning up a cinch!
How long will the salad last in the refrigerator?
We recommend only keeping leftovers in an airtight container in the refrigerator for 1-2 days.
Other ways to make this Peach Burrata Salad Recipe
If you like to mix things up, there are other ways to make this delicious, simple salad.
You could head outdoors to use the grill and make grilled peaches. The grill marks made using grill grates would make this a dynamic-looking salad.
Instead of shrimp, add bacon or salty or crispy prosciutto to elevate the dish.
Other fresh herbs + veggies you can add to this salad:
If you’re a fan of tomatoes, cherry or grape tomatoes would be a good addition to turn this into a tomato-peach burrata salad recipe.
- peppery arugula
- fresh basil leaves
Where can I find sweet peaches?
We’re currently in peach season, so it is easy to find peaches at the local grocery stores.
Or you could consider ordering peaches online from growers like The Peach Truck.
We recommend using sweet, juicy peaches vs firm peaches. The sweet flavor of the peaches pairs well with the burrata.
This is the same company we used to purchase our pecans. However, you can find pecans at your local grocery store or order online.
Can I make this salad for a crowd?
Yes. The current serving size for this salad is two.
You would just need a large platter, and, depending on how many people you plan to serve, double or triple the recipe.
Bon appétit! Now that you have the recipe, grab the ingredients and head to the kitchen.
As always, if you have any questions or feedback, please let us know in the comments section.
Love shrimp? Try these shrimp recipes:
Grilled Shrimp Salad with Tomatoes
Peach & Burrata Salad with Shrimp and Jammy Eggs
Ingredients
Peach & Burrata Salad Ingredients:
- 1 tablespoon of EVOO or unsalted butter
- 2 1/2 cups of mesclun salad mix or microgreens arugula, or your favorite salad greens
- 2 soft-boiled jammy, hard-boiled eggs
- 1/2 cup sweet corn kernels from one ear of fresh sweet corn
- 2 fresh peaches with the pits removed and quartered
- 1 1/2 cups of cooked medium or large shrimp peeled and deveined, with the tail removed and kept whole or chopped
- 6-8 fresh mint leaves
- 10 fresh sweet basil leaves
- 1/2 cup of chopped pecans or praline pecans
- 4- ounce round of burrata
- flaky sea salt and freshly cracked black pepper to taste
- Peach vinaigrette see recipe below
Easy Peach VinaigretteIngredients:
- 1 ripe peach
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine balsamic vinegar
- 1 tbsp of Dijon mustard
- 2 tbsp of honey or agave
- 4 large basil leaves
- 1 large garlic clove
- 1/4 teaspoon of freshly cracked black pepper
- pinch of flaky sea salt or kosher salt
Instructions
Peach & Burrata Salad Directions:
- Place a skillet over medium-high heat and add a tablespoon of EVOO or unsalted butter. When the oil is hot, or the butter is melted, add the cut kernels of sweet corn and sauté for three minutes. Transfer the sweet corn to a small bowl and set it aside and allow the corn to cool slightly.
- Wash the peaches, cut the peaches in half and remove the pits, then cut them into quarters for a total of 8 wedges per peach. Set aside.
- Using a clean, dry cutting board and a chef's knife, chop the pecans into large pieces. Transfer the pecans to a small bowl and set them aside.
- Wipe the cutting board clean.Make sure the shrimp is completely thawed out and pat them dry with paper towels. Put the shrimp in a large bowl and refrigerate until you are ready to use them.
- Arrange the microgreens onto a large serving dish and place the burrata cheese in the center.
- Place the quartered peaches around the microgreens.
- Add the sweet corn kernels.
- Scatter the chopped shrimp and pecans.
- Add the fresh mint and sweet basil leaves.
- Add the jammy eggs.
- Dress the salad with the peach vinaigrette.
- Finish with flaky sea salt and freshly cracked black pepper to taste
- Serve.
- Note: When using cooked shrimp, ensure they are completely thawed out and at room temperature. We sautéed the shrimp and corn together for about 3-4 minutes.
- Additional tip: Tear or gently break open the burrata just before serving so the creamy center coats the salad.
How to make jammy eggs:
- Add two cups of water to a saucepan over medium-high heat. When the water begins to boil, gently lower two eggs into the pan and boil them for 6 1/2 minutes.
- When finished, use a slotted spoon to remove the eggs and gently lower them into a bowl of iced water for two to three minutes; peel the eggs and slice the eggs in half just before adding them to the salad.
- Use the eggs immediately.
- Note: If you're not a fan of jammy eggs, you can make hard-boiled eggs (increase the cooking time to about 12 minutes) or leave the eggs out of this salad.
Easy Peach Vinaigrette Directions:
- Place the ingredients into a food processor and blend until smooth.
- Taste and adjust with additional honey for sweetness or a pinch of more salt if needed.
- Use immediately or store the Easy Peach Vinaigrette in an airtight container for up to seven days.
Tracy says
This peach vinaigrette is good on absolutely everything
T Worthey says
Thank you, Tracy! I’m so happy you gave it and tried and liked it!