There’s just something magical about sweet summer peaches paired with creamy burrata—especially when it’s all totally plant-based. If you’ve never tried a vegan peach burrata salad, get ready to fall in love. It’s fresh, juicy, slightly tangy, and completely satisfying without any dairy in sight. Perfect for warm days, picnics, or impressing your guests with minimal effort. Let’s dive into the dreamiest salad your summer table has ever seen.
Vegan Peach Burrata Salad Recipes
This vegan peach burrata salad blends creamy textures with sweet, fruity notes beautifully. It’s a fresh, elegant dish that’s simple to prepare and perfect for impressing guests. Every bite highlights the best of summer’s bou.
1. Classic Vegan Peach Burrata Salad with Basil & Balsamic
This Classic Vegan Peach Burrata Salad is my go-to for showcasing peak-season peaches in the most effortless, elegant way. The vegan burrata melts into the fruit like cream, the basil adds a fragrant pop, and the balsamic drizzle cuts through the sweetness just enough to round out every bite. It’s a dish where the ingredients do all the talking — and trust me, they’re saying “summer.”
It’s light, creamy, and perfect for al fresco meals, brunches, or even as a no-fuss appetizer.
Ingredients
Serves 2–4 as a side or starter
- 2 large ripe peaches, pitted and sliced into wedges – Sweet, juicy base
- ¾ cup vegan burrata-style cheese – Cashew- or almond-based, creamy and spreadable
- ¼ cup fresh basil leaves, torn – Fragrant, fresh, and peppery
- 1 tablespoon extra virgin olive oil – For silkiness and depth
- 1 tablespoon balsamic glaze – Sweet and tangy finishing touch
- Flaky sea salt and freshly cracked black pepper, to taste
Optional Add-ins:
- A few slices of heirloom tomato
- Toasted pine nuts or slivered almonds for crunch
- A handful of baby arugula or microgreens
Step-by-Step Process
1. Select and Slice the Peaches
I start with perfectly ripe peaches — they should be slightly soft to the touch and intensely fragrant. I slice them into thick wedges (about 8 per peach) so they hold their shape and juiciness.
Pro Tip: If your peaches are a little underripe, you can grill or broil them briefly (1–2 minutes) to soften and bring out the natural sugars.
2. Plate the Peaches and Burrata
On a large serving plate or shallow bowl, I arrange the peach wedges in a loose circular pattern. Then I add spoonfuls or dollops of vegan burrata in between the peaches.
Depending on the brand, some vegan burratas are more scoopable while others come in rounds. If using a scoopable version (like a cashew-based burrata), I drop small spoonfuls across the plate. If I’m using rounds, I tear them gently and nestle them among the peaches.
3. Add the Basil and Season
Next, I tear the basil leaves by hand and scatter them over the top. I prefer tearing to chopping because it keeps the basil from bruising and releases more of its aromatic oils.
Then I drizzle the salad with olive oil, followed by a generous zigzag of balsamic glaze. I finish with a pinch of flaky sea salt and a few turns of freshly cracked black pepper.
4. Serve Immediately
This salad is best served immediately at room temperature, while the peaches are juicy, the burrata is creamy, and the basil is vibrant.
If I’m preparing ahead, I keep the ingredients separate and assemble just before serving so the peaches don’t get soggy and the basil stays fresh.
Why This Recipe Is Loved
This salad is a favorite because it’s:
- Simple yet elevated — no cooking, just perfect pairings
- A beautiful blend of sweet, salty, creamy, and herbal flavors
- Naturally vegan, gluten-free, and fresh
- Gorgeous on the table and ready in under 10 minutes
It’s a showstopper that never fails to wow, especially when served with wine, fresh bread, or as a starter to a summer meal.
Pro Tips for the Best Classic Peach Burrata Salad
- Use ripe but firm peaches so they slice cleanly and hold their shape.
- Choose a high-quality vegan burrata — look for versions made with cashews, almonds, or coconut cream.
- Don’t skip the salt — it amplifies the flavor of both the fruit and the cheese.
- For added color, mix yellow and white peaches or add a few slices of heirloom tomato.
Serving Suggestions
Serve this salad:
- As a starter or side dish for summer dinners
- Paired with toasted sourdough or crostini
- Alongside a crisp glass of white wine or sparkling lemonade
- As part of a picnic board with olives, grilled veggies, and nuts
It’s also a great addition to a brunch spread, especially when paired with light greens or citrusy cocktails.
2. Grilled Peach Burrata Salad with Arugula & Toasted Walnuts
This Grilled Peach Burrata Salad is everything I want in a summer salad: warm, smoky fruit, creamy vegan cheese, and a sharp bite from arugula. The toasted walnuts add a rustic crunch, and a maple-balsamic dressing brings it all together. It’s a salad that eats like a composed dish, and it feels both indulgent and nourishing at once.
Grilling the peaches caramelizes their edges and intensifies their sweetness, creating the perfect contrast to the sharp greens and salty dairy-free burrata.
Ingredients
Serves 2 as a light meal or 4 as a side
- 3 ripe but firm peaches, halved and pitted
- 2–3 cups baby arugula – Peppery, crisp greens
- ¾ cup vegan burrata, spoonable or torn
- ¼ cup walnut halves or pieces – Toasted for crunch
- 1 tablespoon olive oil, for brushing the peaches
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup – For balance
- 1 teaspoon Dijon mustard – Optional, for depth in dressing
- Salt and black pepper, to taste
- Optional garnish: Extra virgin olive oil, basil leaves, or microgreens
Step-by-Step Process
1. Prep the Peaches
I choose firm but ripe peaches — they should have a little give but still hold up to heat. I cut them in half (or into thick wedges if I want smaller pieces) and remove the pits.
I brush each cut side lightly with olive oil, which helps them caramelize and keeps them from sticking to the grill.
2. Toast the Walnuts
I toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally, until they’re golden and fragrant. Then I set them aside to cool.
Pro Tip: Toasting the walnuts brings out their richness and crunch, and makes a massive difference in flavor.
3. Grill the Peaches
I heat a grill or grill pan over medium-high. When it’s hot, I place the peach halves or wedges cut-side down and grill for 2–3 minutes, until they develop dark grill marks and start to soften slightly. Then I flip and grill for 1–2 minutes on the other side.
Once done, I transfer them to a plate to cool slightly, then cut them into wedges if grilled as halves.
4. Make the Maple-Balsamic Dressing
While the peaches cool, I whisk together in a small bowl:
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons olive oil
- A pinch of salt and pepper
This dressing is bold, sweet, and tangy — it perfectly complements the smoky peaches and creamy burrata.
5. Assemble the Salad
On a large serving platter or bowl, I layer:
- A bed of arugula
- Grilled peach wedges
- Dollops of vegan burrata
- Toasted walnuts
I then drizzle the dressing over the top, making sure each section gets a little sweetness and acidity.
To finish, I add a few cracks of black pepper, a drizzle of olive oil, and (if I’m feeling fancy) some microgreens or torn basil leaves.
6. Serve Fresh and Warm
This salad is best served while the peaches are still warm, which helps soften the burrata and wilt the arugula just slightly. The temperature contrast makes every bite more dynamic.
It’s perfect as a first course, a side salad, or a light main paired with crusty bread or grilled flatbread.
Why This Recipe Is Loved
This grilled peach salad stands out because it’s:
- Savory, sweet, creamy, and crunchy — a textural dream
- A beautiful blend of smoky fruit and sharp greens
- Naturally vegan and gluten-free
- Quick to make and feels gourmet with minimal effort
It’s the kind of dish that always draws compliments, and no one misses the dairy.
Pro Tips for Grilled Peach Salad Success
- Use just-ripe peaches — too soft and they’ll fall apart on the grill.
- Brush with oil and don’t move them too early — let the grill marks develop.
- Add the burrata last, just before serving, for the best texture.
- Want more protein? Add grilled tofu or chickpeas on the side.
- For even more richness, drizzle a little basil oil or finish with vegan parmesan.
Serving Suggestions
This salad pairs beautifully with:
- Toasted sourdough or grilled flatbread
- Rosé, sparkling water with citrus, or herbal iced tea
- As a side to grilled vegetables, portobello steaks, or BBQ tofu
- Served over-cooked farro or quinoa for a heartier bowl-style meal
It also makes a great base for a lunch salad, especially with extra greens.
3. Peach Burrata Tomato Salad with Mint & Lemon Vinaigrette
This Peach Burrata Tomato Salad is a celebration of simple ingredients done right. It’s crisp, juicy, and bursting with the best of summer: ripe stone fruit, ripe tomatoes, and cooling herbs, anchored with creamy dollops of plant-based burrata. The lemon vinaigrette gives it a citrusy kick that cuts through the richness and ties everything together.
It’s not just a salad — it’s a bright, hydrating dish that’s both refreshing and deeply flavorful, perfect as a side or light main.
Ingredients
Serves 4 as a side, or 2 as a main salad
For the salad:
- 2 ripe peaches, sliced
- 2 large heirloom tomatoes (or 1½ cups cherry tomatoes), cut into wedges or halved
- ¾ cup vegan burrata, spooned or torn
- ¼ cup red onion, thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves (optional, for complexity)
- Salt and black pepper, to taste
For the lemon vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon maple syrup or agave – Balances acidity
- 1 teaspoon Dijon mustard – Optional, for a touch of richness
- Salt and freshly ground pepper, to taste
Step-by-Step Process
1. Prep the Fruit and Veggies
I start by slicing the peaches into thin wedges — you want them just ripe but still firm enough to hold their shape. Then I cut the tomatoes into thick slices or wedges (or halve cherry tomatoes, if using). This gives the salad body and natural juice.
I also slice the red onion very thin, using a mandoline or sharp knife, and soak it in ice water for 10 minutes to remove the harshness (this is optional, but makes the flavor more subtle).
2. Make the Lemon Vinaigrette
In a small bowl or jar, I whisk together:
- Olive oil
- Lemon juice
- Lemon zest
- Maple syrup
- Dijon mustard (optional)
- Salt and pepper
The dressing should taste bright, lemony, and slightly sweet, with just enough acidity to lift the fruit and burrata.
3. Assemble the Salad
On a wide serving platter or shallow bowl, I gently layer:
- Tomato wedges
- Peach slices
- Sliced red onion
- Torn mint (and basil, if using)
I spoon the vegan burrata in between the layers — this way, each bite has a bit of everything.
Then I drizzle the lemon vinaigrette over the top, making sure to coat the fruit and veggies lightly but evenly.
4. Garnish and Serve
To finish, I sprinkle the top with:
- A few cracks of black pepper
- A pinch of sea salt
- Extra mint or basil leaves for color and aroma
Serve immediately, while the ingredients are still chilled and the burrata is creamy. If prepping ahead, I store the sliced components separately and dress right before serving to avoid sogginess.
Why This Recipe Is Loved
This salad is always a hit because it’s:
- Bright, clean, and naturally sweet and savory
- Perfect for hot days when you want something fresh but filling
- Made entirely with whole, seasonal ingredients
- Naturally vegan, gluten-free, and beautiful on the plate
It’s a dish that feels elegant enough for entertaining but simple enough for a weeknight dinner.
Pro Tips for Success
- Use heirloom or vine-ripened tomatoes for the most flavor.
- Choose firm-ripe peaches so they slice cleanly.
- Soak the red onion to mellow the bite if serving to a crowd.
- Don’t overdress — you want the vinaigrette to complement, not overwhelm.
- Serve with a spoon and knife — this salad is meant to be savored slowly.
Serving Suggestions
This salad pairs beautifully with:
- Grilled sourdough, focaccia, or flatbread
- A chilled glass of white wine, rosé, or lemon spritzer
- As a side to grilled vegetables, tofu steaks, or vegan kebabs
- Layered over arugula or baby greens for a fuller salad bowl
It also shines as the centerpiece in a summer brunch or picnic spread, alongside olives, nuts, and fresh fruit.
4. Peach Burrata Pasta Salad
This Vegan Peach Burrata Pasta Salad is everything I love in a warm-weather dish: it’s creamy but not heavy, bursting with sweet summer produce, and balanced by a zesty homemade dressing. It’s a modern twist on pasta salad, no mayo, no gloppy texture, just clean, fresh ingredients tossed together and finished with luscious spoonfuls of plant-based burrata.
Whether served warm, chilled, or at room temperature, this salad is crowd-pleasing, travel-friendly, and ultra-satisfying.
Ingredients
Serves 4–6
For the salad:
- 8 oz short pasta (fusilli, farfalle, penne, or shells work well)
- 2 ripe peaches, thinly sliced
- 1 cup cherry tomatoes, halved
- ¾ cup vegan burrata, spooned or torn
- ¼ cup red onion, finely sliced (optional)
- 1 cup baby arugula or baby spinach – Optional, for greens
- Salt and black pepper, to taste
For the lemon-basil dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1½ teaspoons Dijon mustard
- 1 garlic clove, finely grated or mashed
- 1 tablespoon fresh basil, finely chopped
- Salt and pepper, to taste
Optional Add-ins:
- Toasted pine nuts or slivered almonds for crunch
- Chopped cucumber for extra crispness
- Fresh mint for a more herbaceous note
Step-by-Step Process
1. Cook the Pasta
I bring a large pot of salted water to a boil and cook the pasta until just al dente, according to package instructions. Once cooked, I drain it and rinse briefly under cool water to stop the cooking — this keeps the pasta firm and prevents it from getting mushy.
Then I drizzle the pasta with a touch of olive oil to prevent sticking and let it cool slightly while I prep the rest.
2. Make the Lemon-Basil Dressing
In a small bowl or jar, I whisk together:
- Olive oil
- Lemon juice
- Lemon zest
- Dijon mustard
- Grated garlic
- Chopped basil
- Salt and pepper
The result is a bright, zesty dressing that brings the whole salad to life and balances the natural sweetness of the peaches.
Taste and adjust. I like to add a little extra lemon juice for tang or more basil for a bolder herb flavor.
3. Prep the Salad Ingredients
I slice the peaches into thin wedges (no need to peel unless the skin is particularly fuzzy), halve the cherry tomatoes, and finely slice the red onion if using. You can also soak the onion in cold water for 10 minutes to mellow its bite.
If I’m adding arugula, I wash and dry it thoroughly so the greens stay crisp.
4. Assemble the Salad
In a large salad bowl or serving platter, I combine:
- Cooked, cooled pasta
- Peach slices
- Cherry tomatoes
- Red onion
- Arugula or greens (if using)
I drizzle the lemon-basil dressing over the top and toss gently to coat everything evenly.
Then I spoon or tear the vegan burrata across the salad — it adds richness and creaminess that blends beautifully with the bright dressing.
5. Finish and Serve
I season with salt and black pepper, toss once more gently, and top with any finishing touches:
- Toasted nuts for crunch
- Extra basil or mint leaves for garnish
- A final squeeze of lemon or drizzle of olive oil for shine
You can serve this immediately, or chill for 30–60 minutes if you prefer it cold. It holds up well and makes fantastic leftovers.
Why This Recipe Is Loved
This vegan pasta salad is a summer favorite because it’s:
- Hearty yet fresh — satisfying without being heavy
- Packed with peak-season produce and clean ingredients
- Full of texture: chewy pasta, juicy fruit, and creamy cheese
- Naturally vegan and dairy-free, with a bright, herbaceous flavor
It’s one of those dishes that works equally well for lunch, potlucks, or even weeknight dinners with minimal prep.
Pro Tips for Pasta Salad Perfection
- Don’t overcook the pasta — al dente is key for texture.
- Toss pasta while slightly warm for better dressing absorption.
- Chill the salad if making ahead, but reserve the burrata until just before serving.
- Add extra lemon or a splash of vinegar if it tastes flat after refrigeration.
- Switch it up with different herbs (like tarragon, parsley, or dill) for variation.
Serving Suggestions
Serve this dish with:
- Grilled corn, zucchini, or veggie skewers
- Vegan protein like chickpea cutlets, tofu steaks, or lentil patties
- A side of roasted garlic bread or focaccia
- A refreshing iced tea, lemonade, or light white wine
It’s also a fantastic standalone lunch, especially topped with extra greens and a sprinkle of hemp or sunflower seeds.
5. Roasted Peach Burrata Salad with Balsamic & Baby Greens
This Roasted Peach Burrata Salad is proof that simple ingredients can create something truly special. Warm, caramelized peaches, spoonfuls of plant-based burrata, and a bed of delicate baby greens all come together under a drizzle of sweet, glossy balsamic glaze.
It’s a salad that feels decadent but is made entirely from wholesome ingredients — a go-to when I want a dish that looks and tastes restaurant-level but is easy to prepare at home.
Ingredients
Serves 4 as a side or 2 as a main
For the salad:
- 3 ripe but firm peaches, halved or sliced
- 1 tablespoon olive oil – For roasting
- 4 cups baby greens (spinach, arugula, or spring mix)
- ¾ cup vegan burrata, spooned or torn
- ¼ cup toasted almonds or walnuts, chopped
- Salt and black pepper, to taste
For the balsamic glaze:
- ¼ cup balsamic vinegar
- 1 teaspoon maple syrup (optional, enhances sweetness)
Optional Add-ins:
- Fresh thyme or rosemary for roasting
- Red onion slices or pickled shallots for acidity
- A few fresh basil leaves for garnish
Step-by-Step Process
1. Roast the Peaches
Preheat the oven to 400°F (200°C).
Slice the peaches in half or thick wedges, removing the pit. Arrange on a parchment-lined baking sheet and drizzle lightly with olive oil. If using, sprinkle with a few leaves of fresh thyme or rosemary for added aroma.
Roast for 15–20 minutes, or until the peaches are soft, golden, and caramelized on the edges. Let cool slightly before assembling.
2. Make the Balsamic Glaze
While the peaches roast, I prepare the glaze.
In a small saucepan, I simmer:
- ¼ cup balsamic vinegar
- 1 teaspoon maple syrup (optional)
Over medium heat for 5–7 minutes, stirring occasionally, until it reduces by about half and becomes thick and syrupy. Remove from heat and let cool — it will thicken more as it rests.
Note: You can also use store-bought balsamic glaze, just check that it’s vegan (some contain honey).
3. Toast the Nuts
In a small dry skillet, I toast the almonds or walnuts over medium heat for 2–3 minutes, until golden and fragrant. Set aside to cool.
This step adds a layer of crunch that pairs beautifully with the soft peaches and creamy burrata.
4. Assemble the Salad
On a serving platter or individual plates, I arrange:
- A bed of baby greens
- Roasted peach wedges, still slightly warm
- Spoonfuls of vegan burrata, spaced evenly
I sprinkle the toasted nuts over the top, season lightly with salt and black pepper, and drizzle with the balsamic glaze.
Garnish with fresh basil, thyme leaves, or microgreens if you want to elevate the presentation.
5. Serve
This salad is best served immediately, while the peaches are still slightly warm and the burrata is soft and creamy. The contrast of temperatures and textures makes every bite feel luxurious.
It also pairs beautifully with crusty bread, making it ideal as a standalone lunch or dinner salad.
Why This Recipe Is Loved
This roasted peach salad is a favorite because it’s:
- Sophisticated yet simple, with rich, layered flavors
- A beautiful balance of sweet, tangy, creamy, and crunchy
- Naturally vegan, gluten-free, and made with whole ingredients
- A unique way to serve peaches beyond dessert
It’s an ideal summer dish that feels special without being complicated.
Pro Tips for Success
- Use just-ripe peaches — too soft and they’ll collapse during roasting.
- Don’t overcrowd the pan — give peaches space so they roast, not steam.
- Let the balsamic glaze reduce until syrupy but not burnt — low and slow is key.
- Add a pinch of sea salt on the roasted peaches right out of the oven for flavor contrast.
- Want to bulk it up? Add farro, couscous, or quinoa as a base.
Serving Suggestions
Serve this salad with:
- Grilled sourdough or flatbread to scoop the burrata
- Chilled rosé, sparkling water with citrus, or a peach iced tea
- As a starter to a plant-based dinner party menu
- Paired with grilled portobello mushrooms or marinated tofu
It’s also perfect as a date night or weekend lunch option that feels indulgent but light.
6. Peach Burrata Crostini with Basil & Olive Oil
These Peach Burrata Crostini are my go-to when I want something fresh, bright, and restaurant-worthy without any fuss. Crisp slices of toasted baguette are topped with a swipe of creamy vegan burrata, a few slices of sweet peach, and a finish of olive oil, flaky salt, and basil.
They’re bite-sized, bursting with summer flavor, and completely dairy-free. Ideal for a garden party, brunch board, or an aperitivo hour on the patio.
Ingredients
Makes 10–12 crostini
For the crostini:
- 1 small baguette or rustic loaf, sliced into ½-inch pieces
- 2 tablespoons olive oil, for brushing
- 1 garlic clove, peeled (optional, for rubbing)
For the topping:
- 1–2 ripe peaches, thinly sliced
- ½ to ¾ cup vegan burrata, spoonable or spreadable
- Fresh basil leaves, whole or torn
- Extra virgin olive oil, for drizzling
- Flaky sea salt & cracked black pepper, to taste
- Optional: A few drops of balsamic glaze or honey alternative (like agave)
Step-by-Step Process
1. Toast the Bread
Preheat your oven to 375°F (190°C).
Arrange the baguette slices on a baking sheet. Brush each side lightly with olive oil, and toast in the oven for 8–10 minutes, flipping halfway through, until golden and crisp on the edges but still tender in the center.
For an extra layer of flavor, while still warm, rub one side of each crostini with a cut garlic clove this adds a subtle depth without overpowering the other ingredients.
2. Prepare the Toppings
While the crostini cool slightly:
- Slice your peaches thinly — aim for pieces that will sit easily on the crostini without falling off.
- Wash and pat dry the basil leaves — keep them whole for drama or tear them for a more rustic look.
- Have your vegan burrata ready — if it’s a thick, spoonable variety, no extra prep is needed. If it’s homemade and extra soft, strain off any excess liquid for better texture on the bread.
3. Assemble the Crostini
On each toasted bread slice:
- Add a generous spoonful of vegan burrata
- Top with 2–3 slices of peach
- Garnish with a basil leaf or a few torn pieces
- Drizzle with a touch of extra virgin olive oil
- Finish with a sprinkle of flaky sea salt and a crack of black pepper
Optional: Add a tiny drizzle of balsamic glaze or a drop of agave syrup for a sweet-sour contrast.
4. Serve Fresh
These crostini are best served immediately, while the bread is crisp and the peaches are fresh. I love to arrange them on a wooden board or platter with extra basil sprigs and a small dish of olive oil or balsamic on the side for dipping.
They also work beautifully as part of a larger summer appetizer spread with olives, nuts, vegan cheeses, and fresh fruit.
Why This Recipe Is Loved
These crostini are a favorite because they’re:
- Elegant, fast, and full of flavor
- A brilliant way to showcase fresh summer peaches
- Naturally vegan and dairy-free, but just as indulgent
- Perfect for entertaining, date nights, or solo snacking
They’re also endlessly customizable, and they look as good as they taste.
Pro Tips for Crostini Success
- Use firm-ripe peaches for clean slicing and a better bite.
- Toast the bread just before serving so it stays crisp.
- Don’t overload the crostini — keep the balance between creamy, sweet, and fresh.
- Want extra crunch? Add toasted pistachios or walnuts on top.
- For presentation, alternate different heirloom peach colors (yellow, white, blush).
Serving Suggestions
Pair these crostini with:
- A chilled glass of rosé, prosecco, or basil lemonade
- As part of a mezze board or grazing platter
- Alongside cold soups like gazpacho or melon-cucumber blends
- Before a main course of grilled veggies, risotto, or pasta
They also make a great starter at a summer dinner party, light, seasonal, and memorable.
7. Peach Burrata Bowl with Farro & Greens
This Peach Burrata Bowl is my favorite kind of summer lunch, fresh, filling, and beautifully layered. The chewy, nutty farro gives the salad substance, while the peaches and vegan burrata provide sweetness and creaminess. Add a handful of fresh herbs and a zippy dressing, and you’ve got a vibrant grain bowl that’s easy to assemble and endlessly satisfying.
It’s a great way to use leftover cooked grains — and it holds up well for meal prep, too.
Ingredients
Serves 2 as a main or 4 as a side
For the bowl:
- 1 cup cooked farro (or substitute quinoa or brown rice)
- 2 ripe peaches, sliced
- 2 cups mixed baby greens (arugula, spinach, or spring mix)
- ¾ cup vegan burrata, spooned or torn
- ¼ cup cucumber, thinly sliced
- 2 tablespoons toasted sunflower seeds or slivered almonds
- Fresh basil or mint, for garnish
- Salt and pepper, to taste
For the lemon-Dijon vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave
- ½ clove garlic, finely grated
- Salt and freshly ground black pepper, to taste
Step-by-Step Process
1. Cook the Farro (if not already prepped)
If starting from dry, rinse ½ cup uncooked farro, then cook in salted boiling water (like pasta) for 20–25 minutes, or until tender but still chewy. Drain, rinse lightly under cool water, and let it dry slightly before using.
Tip: This is a great recipe for using leftover farro or meal-prepped grains.
2. Prepare the Dressing
In a small jar or bowl, whisk together:
- Olive oil
- Lemon juice
- Dijon mustard
- Maple syrup
- Garlic
- Salt and pepper
Taste and adjust — I like mine a little extra lemony to contrast with the sweetness of the peaches.
3. Prep the Salad Ingredients
- Slice the peaches into wedges (no need to peel).
- Thinly slice the cucumber for added crunch.
- Wash and dry the greens, and set aside with your herbs.
- Lightly toast the sunflower seeds or almonds in a dry skillet until golden and fragrant, about 2–3 minutes.
4. Assemble the Bowl
In a large bowl or two smaller serving bowls, I layer:
- A base of baby greens
- A scoop of cooked farro
- Peach slices arranged around the edge
- Cucumber slices, scattered for texture
- Spoonfuls or torn pieces of vegan burrata on top
- A drizzle of lemon-Dijon vinaigrette
Then I finish with:
- A sprinkle of toasted seeds or almonds
- A handful of fresh basil or mint leaves
- A pinch of salt and freshly cracked black pepper
5. Serve
This bowl is best served immediately, while the greens are fresh and the peaches are at room temperature. If prepping in advance, store the dressing separately and assemble just before eating.
It’s ideal for lunch, a light dinner, or even packed in a container for a sunny picnic or office meal.
Why This Recipe Is Loved
This grain bowl is a favorite because it’s:
- Wholesome and hearty, yet vibrant and seasonal
- A perfect balance of sweet, savory, creamy, and crunchy
- Naturally vegan and full of plant-based protein and fiber
- A full meal in one — no sides required
It’s versatile, beautiful, and leaves you feeling nourished, not weighed down.
Pro Tips for Bowl Success
- Use firm-ripe peaches for the best bite and flavor.
- Don’t overdress — start light and drizzle more as needed.
- Swap in any cooked grain you love: quinoa, barley, couscous, or wild rice.
- Want more protein? Add grilled tofu, chickpeas, or lentils.
- Make extra dressing — it’s great on everything from wraps to roasted veggies.
Serving Suggestions
Pair this bowl with:
- A chilled glass of kombucha, iced green tea, or cucumber-mint water
- As a main dish for a brunch, picnic, or meal prep plan
- Alongside a light soup like chilled zucchini or tomato gazpacho
- Topped with extra avocado or pickled onions for more flavor and color
These vegan peach burrata salads are summer on a plate — juicy, creamy, and bursting with fresh flavor. They’re simple to prep, stunning to serve, and impossible to resist. Each bite balances sweet, savory, and herby notes in the best way.
Perfect for warm days, light dinners, or any time peaches are calling.