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Burrata Tomato Peach Salad: A Summery Delight Bursting with Flavor – Creamy, Sweet & Tangy in Every Bite
Let me take you back to a sweltering August afternoon at the Union Square Greenmarket in New York City. I was standing between a tower of heirloom tomatoes in every shade of red and orange and a crate of peaches so fragrant they smelled like summer itself. That moment, standing there with a basket of burrata from a local dairy, I knew exactly what I wanted to create: a burrata tomato peach salad that captures everything I love about this season. This isn’t just another summer peach salad recipe — it’s the one I’ve been perfecting since my Paris culinary school days, where I learned that the best dishes let the ingredients sing without fussing over them. The creamy burrata against sweet peaches and tangy tomatoes, all tied together with a glossy balsamic glaze and fresh basil — it’s a tomato peach caprese reimagined with a bold, modern twist.
Imagine sinking your fork into a slice of velvety burrata that gives way with the gentlest pressure, its cream mingling with the juice of a sun-warmed heirloom tomato and the honeyed sweetness of a perfectly ripe peach. The balsamic glaze adds a tangy, almost caramelized note that cuts through the richness, while the basil leaves offer little bursts of peppery freshness. Every bite is a study in contrasts — cool and creamy, sweet and acidic, soft and slightly firm. It’s the kind of fresh summer salad idea that makes you close your eyes and savor the moment. I learned this balance of textures and temperatures from my mother’s kitchen in Morocco, where she would layer ripe figs with soft goat cheese and drizzle them with honey and rose water. That same principle of pairing creamy cheese with sweet fruit is at the heart of this tomato peach caprese.
What makes my version of this burrata tomato peach salad different from the countless others you’ll find? It comes down to three things I’ve refined over years of cooking: the quality of the balsamic glaze (I make mine with a reduction that includes a touch of honey and a pinch of smoked paprika), the temperature of the burrata (always let it come to room temperature — this is non-negotiable), and the way I layer the ingredients for maximum visual and textural impact. I’ll show you exactly how to choose the ripest peaches, how to slice them without crushing them, and one common mistake that even experienced home cooks make that turns this salad from stellar to soggy. Plus, I’ll share my favorite substitutions so you can make this burrata salad with peaches even when stone fruit isn’t at its peak. Trust me, once you make this version, you’ll never go back.
Why This Burrata Tomato Peach Salad Recipe Is the Best
The Flavor Secret: This isn’t just about tossing ingredients together — it’s about coaxing the best from each one. My burrata salad with peaches gets its depth from a balsamic glaze that I reduce with a whisper of smoked paprika and a tiny pinch of flaky sea salt. That smoky, slightly sweet glaze clings to the creamy burrata and the juicy fruit, creating a flavor profile that’s both familiar and surprising. It’s a trick I picked up from a pastry chef in Paris who used smoked salt in her caramel — and it works beautifully here. The key is to use a good-quality balsamic vinegar and reduce it slowly so it becomes syrupy but not bitter. This one detail elevates the entire fresh summer salad idea into something truly memorable.
Perfected Texture: Texture is where many burrata tomato peach salads fall apart — literally. Some recipes end up with a watery puddle at the bottom of the plate, or the burrata breaks down into a sad, milky mess. My technique involves patting the tomato slices dry with a paper towel before layering, which prevents excess liquid from diluting the cream. I also tear the burrata rather than cutting it, because a clean cut pushes the cream out while a gentle tear keeps it intact. Each slice of peach and tomato is cut to the same thickness — about ¼ inch — so every forkful gives you the perfect ratio of fruit to cheese. This attention to detail comes straight from my training in French sauce work, where precision in prep determines the success of the final dish.
Foolproof & Fast: Let’s be honest — not every recipe that looks beautiful on Instagram is easy to pull off on a busy Tuesday. But this summer peach salad recipe is genuinely foolproof. There’s no cooking, no complicated techniques, and no specialty equipment. It takes exactly 10 minutes from start to finish, and the only real skill you need is knowing how to slice fruit. I’ve taught this recipe to friends in my NYC apartment who claim they can’t cook, and every single one has nailed it on the first try. The key is in the order of assembly and a few small tricks (like drizzling the glaze in a crosshatch pattern so every bite gets some). Whether you’re serving it as a side dish for a backyard barbecue or a light lunch on a weekday, this burrata tomato peach salad delivers every time without stress or fuss.
Burrata Tomato Peach Salad Ingredients
I source most of my ingredients for this burrata tomato peach salad from the farmers market near my apartment in Chelsea, or from Russo’s on First Avenue when I’m in a pinch. The key is buying what’s in season — truly ripe peaches and tomatoes don’t need any help from you. I still remember buying my first heirloom tomatoes at a market in the South of France during culinary school; the vendor handed me a slice and said, “Taste the sun.” That’s exactly what you’re looking for: fruit that tastes like sunshine. For the burrata, I recommend finding one that’s as fresh as possible — check the date on the package and look for one that’s plump and feels slightly springy when you gently press it.
Ingredients List
- 2 ripe peaches, sliced ¼-inch thick
- 2 large heirloom tomatoes, sliced ¼-inch thick
- 8 oz burrata cheese, at room temperature
- ¼ cup fresh basil leaves, loosely packed
- 2 tablespoons balsamic glaze (store-bought or homemade)
- 2 tablespoons extra virgin olive oil, preferably high-quality
- Salt and black pepper to taste
- Optional: flaky sea salt and microgreens for garnish
Ingredient Spotlight
Peaches: The star of this summer peach salad recipe needs to be perfectly ripe but still firm enough to hold its shape. Look for peaches that yield slightly to gentle pressure near the stem and smell intensely floral and sweet. If your peaches are underripe, let them sit on the counter for a day or two in a paper bag. For this burrata salad with peaches, yellow peaches work beautifully because they have a touch more acidity than white peaches, which balances the creamy burrata. In a pinch, nectarines are an excellent substitute — they have a similar sweetness and actually hold their shape a bit better when sliced.
Heirloom Tomatoes: The variety of tomato you choose makes a real difference in this tomato peach caprese. Heirloom tomatoes are ideal because they have a complex sweetness and meaty texture that stands up to the burrata. I love using a mix of red, yellow, and green zebra tomatoes for visual appeal. When selecting tomatoes, look for ones that feel heavy for their size and have a rich, earthy aroma at the stem. If heirlooms aren’t available, Campari or vine-ripened tomatoes work well too. Avoid tomatoes that feel soft or have any bruised spots — they’ll turn your fresh summer salad idea into a watery mess.
Burrata: This is the heart of the dish, so don’t skimp. Burrata is essentially mozzarella on the outside with a creamy, buttery center (called stracciatella). The best burrata is fresh, so check the packaging date and aim for one made within the last week. Before serving, let it sit at room temperature for at least 20 minutes — cold burrata loses its creamy, luscious texture. When you tear it open, the cream should flow slowly, not gush or be watery. If you can’t find burrata, fresh mozzarella is a decent substitute, but you’ll miss that luxurious, spreadable texture that makes this burrata tomato peach salad so special.
Balsamic Glaze: The glaze ties everything together with its sweet-tangy richness. I recommend buying a good-quality aged balsamic glaze (look for one made from Trebbiano grapes with no added sugar or thickeners). Or you can make your own by simmering ½ cup of balsamic vinegar with 1 tablespoon of honey until it’s reduced by half and syrupy. The honey adds a subtle floral note that pairs beautifully with the peaches. A pinch of smoked paprika stirred into the reduction is my secret touch — it adds a warmth you can’t quite identify but absolutely notice.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Ripe peaches | Nectarines | Slightly firmer, equally sweet, works beautifully |
| Heirloom tomatoes | Campari or Roma tomatoes | Less complex flavor, firmer texture, still good |
| Burrata cheese | Fresh mozzarella | Less creamy, similar milky flavor, loses lusciousness |
| Balsamic glaze | Balsamic vinegar + honey (reduced) | More acidic, less thick, adjust quantity |
| Fresh basil | Fresh mint or arugula | Mint is cooler, arugula adds peppery bite |
How to Make Burrata Tomato Peach Salad — Step-by-Step
I promise you — this is the easiest impressive dish you’ll make all summer. Follow these steps exactly, and you’ll have a salad that looks like it came from a fancy Brooklyn restaurant, all in the time it takes to catch up on a podcast episode.
Step 1: Prepare the Fruit
Wash the peaches and tomatoes gently under cool water and pat them completely dry with a clean kitchen towel or paper towels. Slice the peaches into ¼-inch thick wedges or rounds — I prefer wedges because they fan out beautifully on the plate. Slice the tomatoes to the same thickness. Place the tomato slices on a separate plate lined with a paper towel and let them sit for 2 minutes to draw out excess moisture. This step is crucial for preventing a watery salad.
💡 mia’s Pro Tip: Use a serrated knife for slicing both peaches and tomatoes. A straight blade can crush the tender flesh, while a serrated edge glides through cleanly without bruising. This is a technique I learned in pastry school for slicing delicate fruit tarts.
Step 2: Arrange the Base
On a large, flat serving platter or a wooden board, arrange the sliced peaches and tomatoes in an alternating, overlapping pattern. Start from the outside and work your way in, creating a single layer of fruit. Don’t pile them — you want each piece to be visible and easy to pick up. The alternating colors of golden peach and red tomato create a stunning visual effect that’s pure summer on a plate.
⚠️ Common Mistake to Avoid: Don’t season the fruit at this stage. Salt draws out moisture, and if you salt the peaches and tomatoes before adding the burrata, you’ll end up with a pool of liquid at the bottom of the platter. Always season at the very end, just before serving.
Step 3: Add the Burrata
Remove the burrata from its packaging and pat it very gently with a paper towel to remove any excess liquid. Place the whole ball of burrata in the center of the arranged fruit — or tear it into 4 to 6 pieces and nestle them among the peaches and tomatoes, depending on the look you prefer. For a family-style presentation, I love keeping one large piece in the center and tearing smaller pieces around it. The contrast of the pristine white cheese against the colorful fruit is absolutely gorgeous.
💡 mia’s Pro Tip: Always tear burrata by hand rather than cutting it with a knife. A clean cut pushes the creamy center out and you lose that luscious, oozy effect. Tearing creates uneven, craggy edges that catch the balsamic glaze and look more rustic and inviting.
Step 4: Scatter Basil and Drizzle
Tuck the fresh basil leaves artfully around the platter — some under the burrata, some on top, some peeking out from between the fruit slices. Don’t chop the basil; leave the leaves whole for maximum flavor and presentation. Drizzle the balsamic glaze in a back-and-forth pattern across the entire salad, making sure every piece of fruit and every bit of burrata gets a little bit. Follow with a generous drizzle of extra virgin olive oil — use a good one here, as it’s a primary flavor in this tomato peach caprese.
⚠️ Common Mistake to Avoid: Don’t overdrizzle! You want the glaze and oil to enhance the ingredients, not drown them. Start with 2 tablespoons of each and add more if needed. You can always add more, but you can’t take it away. Trust me, I’ve overdressed many a salad in my early NYC cooking days.
Step 5: Season and Garnish
Sprinkle a generous pinch of flaky sea salt (like Maldon) over the entire salad — this is non-negotiable for bringing out the sweetness of the fruit and the richness of the cheese. Add a few grinds of black pepper. If you’re using microgreens or any additional garnish like edible flowers, scatter them on top now. Serve immediately, while the burrata is still cool and creamy and the fruit is at its peak. This burrata tomato peach salad waits for no one!
💡 mia’s Pro Tip: For the best flavor contrast, serve this salad slightly chilled but not cold. Let it sit at room temperature for 5 minutes after assembling if your ingredients were refrigerated. The cold numbs the sweetness of the peaches and the delicacy of the burrata. Room temperature allows all the flavors to shine.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare & dry fruit | 3 min | Tomatoes on paper towel, no visible moisture |
| 2 | Arrange fruit on platter | 3 min | Alternating colors, single layer |
| 3 | Tear & place burrata | 1 min | Creamy center visible at tear points |
| 4 | Scatter basil & drizzle | 2 min | Glaze coats fruit in thin ribbons |
| 5 | Season & garnish | 1 min | Flaky salt glistens on fruit and cheese |
Serving & Presentation
This burrata tomato peach salad is best served as a show-stopping centerpiece at a summer lunch, a backyard barbecue, or a light dinner with crusty bread and a glass of crisp white wine. I love bringing it to potlucks because it travels surprisingly well if you keep the components separate and assemble on-site. For a more substantial meal, serve it alongside grilled chicken, fish, or a leg of lamb — the creamy, sweet, and tangy notes complement smoky char beautifully. In my NYC apartment, I often pair it with a simple arugula salad and a baguette from my favorite French bakery in the East Village for a complete meal that feels like a moment.
When it comes to presentation, think about color and height. Use a large, light-colored platter to make the golden peaches, red tomatoes, and white burrata pop. Arrange the fruit in a single, overlapping layer rather than piling it, so each piece is visible. I like to place the burrata slightly off-center rather than dead in the middle — it feels more modern and inviting. For the basil, don’t just throw it on; place each leaf deliberately, some pointing outward, some tucked under the burrata. A final sprinkle of flaky sea salt right before serving catches the light and adds a professional touch that makes people think you spent way more than 10 minutes on this.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Grilled chicken, lamb chops, seared salmon | Creamy and acidic contrast to smoky, savory proteins |
| Bread / Starch | Crusty baguette, grilled sourdough, focaccia | Sops up the creamy burrata and balsamic glaze |
| Beverage | Sauvignon Blanc, Pinot Grigio, dry rosé | Crisp acidity cuts through richness of burrata |
| Garnish | Microgreens, edible flowers, toasted pine nuts | Adds texture, color, and a touch of elegance |
Make-Ahead, Storage & Reheating
Here’s the truth about this burrata tomato peach salad: it’s best enjoyed immediately after assembly, when the fruit is crisp, the burrata is creamy, and the basil is bright. But I know life gets busy, and sometimes you need to prep ahead. In my NYC schedule, I often prep the components separately and assemble just before serving. The peaches and tomatoes can be sliced up to 2 hours in advance and kept covered in the refrigerator — just let them come to room temperature for 15 minutes before serving. The balsamic glaze and olive oil can be combined in a small jar and kept at room temperature for up to a week. Store the burrata in its original liquid in the fridge until you’re ready to use it, and let it come to room temperature for 20 minutes before serving.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, separate components | Up to 1 day | Not recommended to reheat; serve at room temp |
| Freezer | Not suitable for freezing | N/A | Freezing ruins texture of fruit and burrata |
| Make-Ahead | Prep fruit and dressing separately | Up to 2 hours before serving | Assemble just before serving for best texture |
If you have leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator for up to one day. The next day, the fruit will have softened slightly and released some juice, but the flavors will have melded together beautifully — almost like a marinated version of the original. I actually love the leftover version spooned over a piece of grilled sourdough toast for a quick breakfast. The burrata won’t be as creamy the next day, but it will still be delicious. Just let it sit at room temperature for 10 minutes before eating, and add a fresh drizzle of olive oil and a pinch of salt to revive the flavors.
Variations & Easy Swaps
One of the things I love most about this burrata tomato peach salad is how versatile it is. Over the years, I’ve adapted it for different seasons, dietary needs, and cravings. Here are my favorite variations that still honor the spirit of the original — creamy cheese meets sweet fruit with a tangy finish. Each one has been tested in my own kitchen, some inspired by my Moroccan roots, others by my Paris training, and a few born from a late-night craving in my NYC apartment.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Grilled Peach Version | Grill peach slices before assembling | Smoky flavor, deeper sweetness | Easy (adds 5 min) |
| Spicy Arugula Twist | Add arugula and chili flakes | Extra peppery kick, more texture | Easy |
| Mediterranean Herb Version | Swap basil for oregano + mint | Bright, aromatic, pairs with lamb | Easy |
Grilled Peach Version
Fire up your grill or grill pan and give those peach slices a quick 60-second sear on each side. The heat caramelizes the natural sugars, creating a smoky-sweet flavor that pairs incredibly well with the cool burrata. I first tried this at a rooftop barbecue in Brooklyn, and it instantly became my go-to for summer entertaining. The slight char marks also add a beautiful visual contrast against the red tomatoes and white cheese. Drizzle with the same balsamic glaze and finish with a pinch of smoked flaky salt for a truly unforgettable burrata tomato peach salad.
Dairy-Free Version
If you’re avoiding dairy, don’t skip this recipe — just swap the burrata for a high-quality vegan cashew-based cheese or a thick, cultured coconut yogurt. Look for one that’s unsweetened and has a tangy, creamy profile similar to fresh cheese. I’ve tested this with a few brands available at Whole Foods, and the one that works best has a soft, spreadable texture and a mild, nutty flavor. You’ll also want to add an extra pinch of salt and a squeeze of lemon juice to compensate for the missing tanginess of traditional burrata. It’s not the same, but it’s delicious in its own right and still captures the spirit of this summer peach salad recipe.
Fall-Inspired Version
When peach season winds down, I swap in sliced ripe figs or thinly sliced apple (Honeycrisp or Fuji work well) and use a drizzle of pomegranate molasses instead of balsamic glaze. The molasses adds a tangy, slightly tart depth that pairs beautifully with the creamy burrata and the last of the season’s heirloom tomatoes. I like to add a sprinkle of crushed pistachios and a few fresh thyme leaves for a nod to my Moroccan heritage, where fruit and nuts are often paired with cheese. This version has become my go-to for early fall dinner parties, and it always gets rave reviews as a fresh take on a burrata salad with peaches — well, without the peaches!
What is the best way to ripen peaches for a burrata tomato peach salad?
Place underripe peaches in a single layer in a brown paper bag at room temperature, away from direct sunlight. Fold the top of the bag loosely to trap the ethylene gas that peaches naturally emit, which speeds up ripening. Check daily — most peaches will ripen in 1 to 3 days depending on how firm they were to start. Add a ripe banana or apple to the bag to speed up the process even more, as these fruits release extra ethylene. Once the peaches yield slightly to gentle pressure near the stem and smell floral and sweet, they’re ready. Don’t wash them until you’re ready to use them, and if they ripen faster than you need, transfer them to the refrigerator where they’ll keep for another 2 to 3 days.
Can I substitute the peaches with nectarines in this burrata salad recipe?
Absolutely — nectarines are one of the best substitutes for peaches in this burrata tomato peach salad. They have a similar sweetness and acidity level, and their firmer flesh actually holds up slightly better when sliced, which can be an advantage if you’re making the salad ahead of time. Nectarines also have smooth skin, so you don’t need to peel them (though you don’t need to peel peaches either for this recipe). The flavor profile will be nearly identical, though nectarines tend to be slightly less floral and a touch more tart. If using nectarines, look for ones that yield gently to pressure at the stem end and have a fragrant, sweet aroma. Yellow nectarines are generally sweeter than white ones, so I recommend yellow for this summer peach salad recipe.
How far in advance can I assemble a burrata tomato peach salad before serving?
I recommend assembling this burrata tomato peach salad no more than 15 to 20 minutes before serving for the best texture and appearance. The fruit will start releasing moisture as soon as it’s sliced and seasoned, and the burrata will begin to soften and lose its distinct shape. If you need to prep ahead, slice the peaches and tomatoes separately and store them covered in the refrigerator for up to 2 hours. Keep the burrata in its liquid in the fridge until 20 minutes before serving. Combine the balsamic glaze and olive oil in a small jar at room temperature. When you’re ready to serve, simply arrange the fruit, tear the burrata on top, scatter the basil, drizzle the dressing, and season. This way everything tastes freshly made without any watery pooling.
What type of vinegar or dressing pairs best with burrata, tomato, and peaches?
A high-quality balsamic glaze is the classic and best pairing for this combination, and it’s what I use in my recipe. The sweetness and tanginess of the balsamic complements both the creamy burrata and the sweet peaches without overpowering either. If you don’t have balsamic glaze, you can make a simple dressing with 3 tablespoons of extra virgin olive oil, 1 tablespoon of aged balsamic vinegar, 1 teaspoon of honey, and a pinch of salt. Sherry vinegar is another excellent option — it has a nutty, slightly sweet profile that works beautifully with stone fruit and cheese. For a lighter, more herbaceous dressing, try a white balsamic vinegar mixed with olive oil and a touch of Dijon mustard. Avoid red wine vinegar or distilled white vinegar, which are too sharp and will overwhelm the delicate flavors of this fresh summer salad idea.
Can I make this burrata tomato peach salad vegan?
Yes, you can make a vegan version by substituting the burrata with a high-quality vegan cashew-based cheese that has a soft, spreadable texture. Look for brands like Treeline, Miyoko’s, or a homemade cashew cream that’s been cultured for tanginess. The rest of the ingredients — peaches, tomatoes, basil, balsamic glaze, and olive oil — are naturally vegan. I’ve tested this with a few different vegan cheeses, and the key is finding one that’s creamy rather than firm and has a mild, slightly tangy flavor. You may want to add an extra pinch of salt and a squeeze of lemon juice to replicate the complexity of traditional burrata. While it won’t be exactly the same, it’s a delicious plant-based take on this tomato peach caprese that even non-vegans enjoy.
What’s the best way to slice peaches for this salad?
For this burrata tomato peach salad, I recommend slicing peaches into ¼-inch thick wedges rather than rounds. To do this, cut the peach in half along the natural seam, twist to separate, and remove the pit. Place each half cut-side down and slice lengthwise into 4 to 6 wedges depending on the size of the peach. Wedges fan out beautifully on a platter and are easier to pick up with a fork than rounds. If your peaches are very ripe and soft, use a serrated knife to avoid crushing the flesh. Leave the skin on — it adds color, texture, and fiber, and it helps the peach slices hold their shape. If you prefer rounds, use a sharp chef’s knife and cut perpendicular to the pit, rotating the peach as you go.
Should I peel the peaches before adding them to the salad?
No, I recommend leaving the skin on the peaches for this burrata tomato peach salad. The skin adds a beautiful pop of red color against the white burrata and green basil, plus it provides a slight textural contrast and contains fiber and antioxidants. Peach skin is thin and tender, especially on ripe peaches, so it’s not tough or unpleasant to eat. If you prefer peeled peaches for a more uniform texture, you can blanch them in boiling water for 30 seconds, then transfer to an ice bath — the skin will slip right off. However, I find that peeled peaches can become slightly slippery and more delicate, so they’re best for recipes where the fruit is pureed or cooked. For this fresh summer salad idea, the skin adds both visual appeal and structural integrity to the slices.
Can I add protein to this salad to make it a main dish?
Absolutely — this burrata tomato peach salad pairs beautifully with several proteins to turn it into a satisfying main course. Grilled chicken breast seasoned with salt, pepper, and a touch of smoked paprika is my top choice because the smoky char complements the sweet fruit and creamy cheese. Grilled shrimp or seared scallops work wonderfully too, especially if you brush them with a little balsamic glaze toward the end of cooking. For a vegetarian option, add a handful of toasted walnuts or pine nuts and some chickpeas tossed in olive oil and za’atar — a spice blend I grew up with in North Africa. If you’re serving this as a main, I’d also recommend adding a bed of arugula or mixed greens underneath to make it more substantial. The peppery greens add another layer of flavor that ties everything together.
What wine pairs well with burrata tomato peach salad?
This burrata tomato peach salad calls for a wine that can match its creamy richness and bright acidity. A dry, crisp Sauvignon Blanc from New Zealand or the Loire Valley is my favorite pairing — the herbal, citrusy notes complement the basil and tomatoes while the acidity cuts through the creamy burrata. A Pinot Grigio from Friuli in Italy is another excellent choice, with its clean, mineral finish. For white wine drinkers who prefer something with a little more body, try a dry Viognier or a Roussanne. If you’re in the mood for rosé (which I often am during summer in NYC), look for a dry Provençal rosé with strawberry and melon notes that echo the sweetness of the peaches. Avoid oaky Chardonnays or sweet wines, which will overpower the delicate flavors of this fresh summer salad idea.
How do I know when a peach is perfectly ripe for this salad?
A perfectly ripe peach for this burrata tomato peach salad should meet three tests. First, the touch test: hold the peach in the palm of your hand — don’t squeeze it with your fingertips, which can bruise it — and gently press near the stem end. It should yield slightly but not feel mushy. Second, the smell test: a ripe peach will have a sweet, floral, intensely peachy aroma at the stem end. If it doesn’t smell like much, it’s not ready. Third, the visual test: look for a deep, rich color appropriate to the variety — yellow peaches should have a golden undertone with no green near the stem. The skin should feel slightly velvety, not wrinkled or tight. Avoid peaches with any soft spots, bruises, or green patches. If your peaches are slightly underripe, let them sit at room temperature for a day or two in a paper bag.
Share Your Version!
I absolutely love hearing how this burrata tomato peach salad turns out in your kitchen — and I especially love seeing the creative twists you come up with. Did you try the grilled peach version? Couldn’t find burrata and used fresh mozzarella instead? Added a drizzle of hot honey for some heat? Tell me all about it in the comments below! Your star rating and review help other home cooks decide if this recipe is right for them, and your ideas might just inspire my next variation. I read every single comment and respond as often as I can between writing new recipes and testing them in my NYC kitchen.
When you make this tomato peach caprese, snap a photo and tag me on Instagram or Pinterest using @exorecipes — I love nothing more than seeing my recipes come to life on your tables. And if you have a question I didn’t answer in the FAQ above, drop it in the comments and I’ll get back to you. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Burrata Tomato Peach Salad: A Summery Delight Bursting with Flavor
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: Italian-Inspired
Description
A fresh and vibrant salad combining creamy burrata, juicy tomatoes, and sweet peaches, drizzled with a balsamic glaze and fresh basil. Perfect for summer gatherings.
Ingredients
- 2 ripe peaches, sliced
- 2 large heirloom tomatoes, sliced
- 8 oz burrata cheese
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: flaky sea salt and microgreens for garnish
Instructions
- Arrange sliced peaches and tomatoes on a serving platter, alternating them.
- Tear the burrata into pieces and place on top of the fruit.
- Scatter fresh basil leaves over the salad.
- Drizzle with balsamic glaze and olive oil.
- Season with salt and black pepper to taste.
- Garnish with flaky sea salt and microgreens if desired. Serve immediately.
Notes
For best flavor, use ripe, in-season peaches and tomatoes. Let the burrata come to room temperature before serving.
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 24g
- Carbohydrates: 16g
- Protein: 12g

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