Quick-Pickled Peach and Burrata Salad

Rated 5.0 based on 2 customer reviews
Quick-Pickled Peach and Burrata Salad
Quick-Pickled Peach and Burrata Salad


  • 1 cup apple cider vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon salt
  • 2 peaches, sliced
  • 1 (2 inch) piece fresh ginger, sliced
  • 5 whole black peppercorns, or more to taste
  • 1 cinnamon stick
  • 2 cups arugula
  • 2 tablespoons olive oil
  • ½ cup burrata cheese
  • 2 tablespoons crushed pistachio nuts


  1. Combine vinegar, sugar, water, and salt in a large jar with a lid. Secure lid on jar and shake to dissolve sugar and salt; add peaches, ginger, peppercorns, and cinnamong stick to the jar and allow to sit undisturbed for 15 to 20 minutes.
  2. Pile arugula into a large bowl; dress with olive oil and a few teaspoons of the pickling juice from the jar.
  3. Divide dressed arugula onto separate plates; top with dollops of burrata cheese and the pickled peaches. Garnish with crushed pistachios to serve.
Mealthy tip:

Burrata is a semi-soft white Italian cheese made from both mozzarella and cream. The outside forms sort of a shell made of mozzarella, while the inside contains stracciatella and cream, giving it a decadent, soft texture.


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(2 Reviews)

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What others are saying

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Laura Griffin says:

Really delicious salad. First time using burrata cheese, and I enjoyed it! The crushed pistachio nuts were the perfect addition.

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Greg Jones says:

I made this salad as an appetizer salad for a date night with my wife. She was really impressed with the way it turned out, as well as the presentation. The pickled peaches are phenomenal. Definitely a favorite.