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 fruits 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 would pair well with some crusty bread. Some may find similarities between this peach burrata salad to the Caprese salad.
If you’re looking for 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.’ Typically this salad mix is built with tender greens like arugula, chervil, crispy young green and red lettuces, and 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 juicy! We are using Georgia peaches ordered from The Peach Truck.
Burrata. Okay, burrata cheese is peaking, and although burrata cheese is similar to fresh mozzarella cheese, it has more flavor and is more delicate and soft, and because of the high cream has more calories. But who’s counting calories?
Eggs. In this recipe, I made a couple 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 the canon of our summer salad favorites. Besides, a lil’ herbaceousness never hurt anybody!
Ingredients:
2 servings
- 2 1/2 cups of mesclun salad mix or micro greens arugula (or your favorite salad greens)
- 2 soft boiled jammy, hard-boiled eggs
- 1/2 cup sweet corn kernels from one cob of sweet corn
- 2 fresh peaches with the pits removed and quartered
- 1 1/2 cup of cooked shrimp 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
- 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 saute for three minutes. Transfer the sweet corn to a small bowl and set it aside.
- Cut the peaches in half and remove the pits—cut the peaches into quartered pieces.
- Chop the pecans into large pieces using a clean dry cutting board and a chef’s knife. Transfer the pecans to a small bowl and set them aside.
- Wipe the cutting board clean, remove the tail from the cooked shrimp and use a sharp knife to chop the shrimp or leave them whole. Put the shrimp into a large bowl and place it in the fridge until you are ready to use the shrimp.
- Arrange the micro greens onto a large serving dish and place the burrata cheese into the center.
- Place the quartered peaches around the micro greens.
- 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.
- Serve.
Note: When using cooked shrimp, make sure they are completely thawed out and at room temperature before using. We sauteed the shrimp and corn together for about 3-4 minutes.
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 the eggs for 6 1/2 minutes.
- When finished, use a slotted spoon, remove the eggs and lower them gently into a bowl of iced water for two to three minutes; remove the eggs and, peel them, cut them in half.
- Use the eggs immediately.
Note: If you’re not a fan of jammy eggs, you can make hardboiled eggs (increase the cooking time to about 12 minutes). You can also leave the eggs out of this salad.
Easy Peach Vinaigrette
Ingredients:
- 1 ripe peach
- 1/4 cup extra-virgin olive oil
- 1/4 red vine balsamic vinegar
- 1 tbsp of dijon mustard
- 2 tbsp of honey or agave
- 4 large basil leaves
- 1 large garlic clove
- pinch of flaky sea salt or kosher
Directions:
- Place the ingredients into a food processor and blend until smooth.
- Use immediately or store the Easy Peach Vinaigrette in an air-tight 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—also, 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’re a fan of mixing things up, there are other alternatives for making this delicious simple salad.
You could head outdoors to use the grill and make grilled peaches. And the grill marks using grill grates would make this a dynamic-looking salad.
Instead of shrimp, take it to the next level by adding bacon, crispy prosciutto, or salty prosciutto.
Other fresh herbs + veggies you can add to this salad:
If you’re a fan of tomatoes, cherry tomatoes 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 company.
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 double or triple the recipe based on the number of people you plan to serve.
Bon appétit! Now that you have the recipe grab the ingredients and head to the kitchen.
And as always, if you have any questions or feedback, drop us a line in the comments section.
Love shrimp? Try these shrimp recipes:
Grilled Shrimp Salad with Tomatoes
Ingredients
- 2 1/2 cups of mesclun salad mix or micro greens arugula or your favorite salad greens
- 2 soft boiled jammy hard-boiled eggs
- 1/2 cup sweet corn kernels from one cob of sweet corn
- 2 fresh peaches with the pits removed and quartered
- 1 1/2 cup of cooked shrimp 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
- peach vinaigrette see recipe below
Instructions
- 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 saute for three minutes. Transfer the sweet corn to a small bowl and set it aside.
- Cut the peaches in half and remove the pits—cut the peaches into quartered pieces.
- Chop the pecans into large pieces using a clean dry cutting board and a chef's knife. Transfer the pecans to a small bowl and set them aside.
- Wipe the cutting board clean, remove the tail from the cooked shrimp and use a sharp knife to chop the shrimp or leave them whole. Put the shrimp into a large bowl and place it in the fridge until you are ready to use the shrimp.
- Arrange the micro greens onto a large serving dish and place the burrata cheese into the center.
- Place the quartered peaches around the micro greens.
- 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.
- Serve.
Notes
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 the eggs for 6 1/2 minutes.
- When finished, use a slotted spoon, remove the eggs and lower them gently into a bowl of iced water for two to three minutes; remove the eggs and, peel them, cut them in half.
- Use the eggs immediately.
Easy Peach Vinaigrette
Ingredients:
- 1 ripe peach
- 1/4 cup extra-virgin olive oil
- 1/4 red vine balsamic vinegar
- 1 tbsp of dijon mustard
- 2 tbsp of honey or agave
- 4 large basil leaves
- 1 large garlic clove
- pinch of flaky sea salt or kosher
Directions:
- Place the ingredients into a food processor and blend until smooth.
- Use immediately or store the Easy Peach Vinaigrette in an air-tight 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!