Blueberry Peach Burrata Salad

Easy Meals

This blueberry peach burrata farro salad screams summer! The juicy-bold flavors of fresh blueberries and peaches come together with burrata cheese, chopped almonds, cooked farro, fresh greens and balsamic vinaigrette for a balanced bowl you’ll want to enjoy all summer long.

One thing I look forward to every weekend are trips to our local farmers market here in Chicago! Since moving to this part of town last year, we are super close to the West Loop Green City Market and spend our Saturday mornings in the summer and fall checking out all they have to offer. Not to mention the fact that Pumpkin (our dog) loves running into his other Cavalier friends at the market too!

I love supporting local midwest farmers and chatting with them about their food. They light up when asked how they recommend cooking something or what to pair it with and every week I feel like I learn something new about what’s in season or even a new variety of a vegetable I’ve never seen before. Follow along on Instagram to see what I pick up every week!

And if you have the chance to visit a farmers market this summer, I highly recommend it! I think it really connects you to your food in a new way and is a fun way to jazz things up in the kitchen. Pick out a fruit or vegetable you’ve never had before and cook with it. It’s an easy way to infuse your palate with seasonal produce (and more nutrition!) and maybe even discover your new favorite fruit or vegetable you really like.

Seasonal Blueberry Peach Salad

For the past couple of weeks I’ve been seeing beautiful blueberries and peaches all over the market which inspired this summer salad! Fresh blueberries and peaches complement each other SO well. Paired with creamy burrata, crunchy almonds, farro, fresh basil, and balsamic glaze for a flavor combination that I seriously cannot get enough of!

Farro is a hearty grain with a chewy, nutty texture. It’s one of my favorite ancient grains to use in a grain bowl or salads like this because it helps to make it more filling and the texture works really well with a variety of flavors. Farro is not gluten free so feel free to substitute it for an ancient grain like quinoa if you want to make this salad gluten free.

It would also be great topped with chicken or salmon, and is definitely one you can make in advance for weekday lunches. Just leave off the dressing and perhaps peaches and basil until you’re ready to eat!

Don’t let peak blueberry and peach season pass you by this summer without making this blueberry peach burrata farro salad! And bonus points if you pick up fresh blueberries and peaches from your local farmers market!

summer salad with blueberries, peaches, burrata, farro, almonds and balsamic vinaigrette

Ingredients for blueberry peach burrata farro salad

  • fresh blueberries
  • fresh peaches
  • two types of salad greens ( I recommend arugula & leaf or butterhead lettuce) — mixing two types of lettuce together for any salad gives it a lot more “lift” and makes it more enjoyable to eat in my opinion!
  • burrata cheese
  • almonds
  • extra-virgin olive oil
  • balsamic glaze – balsamic glaze is thicker and has a more concentrated flavor compared to balsamic vinegar
  • farro – I like the quick cooking farro from Trader Joe’s or Whole Foods
  • fresh basil – topping salads with fresh herbs seriously takes them up a notch and makes you feel like you’re eating a salad from a restaurant!

equipment / utensils

  • salad bowls
  • saucepan

Blueberry Peach Burrata Farro Salad

Maggie Michalczyk, RDN
Enjoy the fresh flavors of summer with this blueberry, peach and burrata farro salad! It’s sure to be your new favorite summer salad combination.
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 salads


  • 1/4 cup uncooked farro
  • 4 cups salad greens washed and dried
  • 1 cup fresh blueberries washed
  • 2 fresh peaches washed and sliced
  • 1/2 burrata cheese cut into smaller pieces
  • 1/4 cup almonds roughly chopped
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic glaze
  • 3-4 fresh basil leaves


  • Prepare farro in a small saucepan according to package directions. Let cool.
  • While the farro is cooking wash and prep the salad greens, blueberries and peaches. Slice burrata and roughly chop the almonds.
  •  Divide greens between 2 salad bowls. Top with cooled farro, blueberries, burrata, almonds and peach slices. Drizzle olive oil and balsamic glaze evenly between the two salads. Garnish with fresh basil and enjoy!

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