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Fresh peaches and juicy tomatoes come together in this colorful summer salad. Creamy burrata melts over the top, and every mouthful gives you sweet, savory, and creamy all at once. It's a breeze to toss together so you'll want to make this for every picnic or laid-back lunch with friends.
I tried throwing this salad together one sunny afternoon when I had a backyard full of ripe peaches. Everyone devoured it before I could even sit. Now, it’s my go-to all summer long.
Vibrant Ingredients
- Salt and freshly cracked pepper: finish with these for a pop of crunch and flavor sea salt flakes are great for that extra texture
- Balsamic vinegar: this wakes up the sweet and tangy notes in both peaches and tomatoes aged balsamic means smoother tang
- Extra virgin olive oil: this is where you get a deep, fruity base use cold pressed for the brightest taste
- Fresh basil leaves: snag the greenest ones for a sweet, classic scent tear by hand for best results
- Fresh burrata cheese: super creamy and soft try to find ones that feel a bit squidgy all around with a smooth outside
- Ripe peaches: softer peaches mean juicier slices choose those with a little give when you press gently
- Heirloom tomatoes: mix and match colors for best look and flavor go for firm, fragrant ones
Simple How-To
- Finish and Garnish:
- Rip up some basil with your hands and sprinkle it on right before you serve so it smells fresh and keeps color.
- Dress the Salad:
- Pour some olive oil and balsamic vinegar on top toss in a hearty pinch of salt and lots of cracked pepper and gently mix to keep the fruit plump.
- Add the Burrata:
- Rip up the burrata and lay over everything so you get creamy bites mixed in every forkful.
- Assemble the Salad:
- Put your sliced peaches and tomatoes into a wide bowl and give them a very gentle mix, using your hands so nothing gets mushy.
- Prep the Fruit and Veg:
- Wash your peaches and tomatoes, dry them off, and slice into wedges small enough for one bite. If using very soft peaches, follow the line to keep them looking good.
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Peaches always give me big summer nostalgia. They take me back to days picking fruit at my grandma’s. Adding burrata to the mix always feels special and brings out those sweet memories for me too.
Keeping It Fresh
Tuck any extras in a sealed box and chill in the fridge. You’ll want to eat what's left within a day, since the fruit lets out juice over time. If prepping before an event, keep the dressing to the side and drop the basil on just before digging in so it stays bright and green.
Swaps and Switch-Ups
If burrata’s hard to find, mozzarella pearls do the trick, though the taste is a little milder. No peaches? Swap in nectarines for firmer slices or use cherry tomatoes in place of heirlooms. If you run out of balsamic, just splash in some lemon juice for a tangy kick.
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Ideas for Serving
This tasty salad pairs great with grilled fish or chicken if you’re after a breezy summer plate. Want a brunch option? Scoop it alongside eggs and warm bread. You can even let it shine solo as a fresh, colorful starter for any get-together.
Background and Tradition
In Italy, salads loaded with tomatoes and fresh cheese are a favorite for hot days. Adding juicy peaches brings a Southern U.S. flair, mixing American orchard vibes with classic caprese style. It’s a neat mashup of two tasty traditions.
Recipe FAQs
- → Which tomatoes are best to use here?
Go for heirloom if you want extra sweetness and pretty colors. But honestly, any ripe tomato will taste good and work just fine.
- → Can I swap in mozzarella if I'm out of burrata?
If you’re in a pinch, mozzarella is alright. But burrata’s soft creamy center is what really makes this dish pop.
- → Do peaches need peeling first?
Your call. Thin-skinned peaches can stay as-is. If the skin’s tough or fuzzy, peeling them makes everything smoother.
- → How do I keep leftovers fresh?
Stick any extras in a sealed container in the fridge, but plan to eat within a day. Burrata is best while it’s still soft and fresh, so don’t wait long.
- → What other herbs could I toss in if I’m not using basil?
Try some mint or tarragon for a switch-up. Basil’s the go-to, though, because it just fits perfectly with these flavors.
- → Can I make this ahead of time?
You can slice your fruit and tomatoes early and keep them cold. But wait on adding the burrata and dressings until it’s time to serve so everything stays tasty.