Burrata and Peaches are the quintessential summer salad flavor.  Have you tried it yet?

This recipe is super easy and just requires a couple of ingredients that you might already have at home!

But how did Burrata come to be?

Burrata is a strange type of cheese.  It looks like mozzarella but narrows at the top, sort of like a dumpling.  You poke it and cream and mozzarella spills out across your plate, an explosion of flavor of milk, cream, and cheese.

This cheese, popular with high end restaurants and food stores, is actually young in the history of cheese.  Burrata comes from the southern Italian Murgia territory in the 1920’s.  It was developed as a way to minimize food waste, close to the city of Andria under a medieval castle.

According to Puliese historian, Riccardo Campanile, after conducting his own investigation in the region, a local cheesemaker Lorenzo Bianchino Chieppa is the man responsible for this famed cheese.  It was created as a way to use the leftovers from other cheese making processes.  The cream in the burrata would come from the layer that formed on top of the morning milking and excess of mozzarella would be used for the inside of this cheesy treat.

In order to make the pouch of the burrata that we know and love today, the cheesemonger would blow on warm mozzarella making a sort of balloon which he would then fill with cream and mozzarella curd.  This cream would act as a preservative, necessary in a region where it was a full day to the closed market.

Today, you can find burrata all over the world, and it is particularly loved when paired with salads or flatbread.


  • Burrata
  • 3 Peaches
  • 2 Cup Cherry Tomatoes
  • 4 Cups of Arugula
  • 3 tablespoons Fig Jam
  • 1 French Baguette
  • ¼ Cup Olive Oil
  • 3 tablespoons balsamic vinegar
  • Salt


  1. Set your oven to 350 degrees
  2. Cut up the french baguette into thin slices and then cut that piece into four small pieces.
  3. Put the french baguette pieces on an oven tray and sprinkle with olive oil.  Add a pinch of salt.  If you have some rosemary, sprinkle it over the baguette.
  4. Put the try in the oven for 15 minutes until you have crispy home made croutons.
  5. Cut the peaches into wedges.
  6. Cut the Cherry Tomatoes in half
  7. Add the Olive Oil, balsamic vinegar, a pinch of salt, and fig jam to a small bowl.  Whisk this together and add more salt and pepper to taste.  This is the dressing.
  8. Take a big bowl and add the Arugula, tomatoes, and peaches.  Mix it all together.
  9. Add in the croutons when they’re done and the dressing, mix all together.
  10. Put the salad on individual plates and add a piece of burrata in the middle of each salad.


If you try these recipes send us a photo!  We want to see!  Tag us on Instagram @Jubilanceforpms1 or shoot me an email at [email protected], let me know what you think of this awesome salad!

About the author

Alice Cash is the Marketing Manager for Jubilance by day and an award winning Theatre Director by night.  Leading the podcast Weekly Woman, she loves her candid conversations with women from all over the world about how they live and the amazing things they are doing to make a difference. Alice is also the editor of the bi-monthly newsletter the Jubilee, a blog dedicated to the power of female wellness especially concerning menstruation.  She’s worked in France creating theatre pieces and taught drama and filmmaking to women and children in Haiti.  She graduated from Georgetown University and holds two master degrees from NYU and The New School.  Alice has traveled to  40+ countries, including Tibet.  She is a New Yorker and can often be found in Central Park, searching out the best bubble tea, or directing a play, you never know where she’ll show up. @alicesadventuresinwonderworld
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