When peach season meets tomato season, you get the most deliciously fresh Burrata Caprese Salad with Peaches. Who can resist ripe juicy tomatoes, sweet peaches, and the creamiest, most luxurious burrata cheese? Drizzled with a simple dressing of olive oil, balsamic and fresh herbs. It's light, refreshing, and a healthy start to any meal.
I'm no peach expert, but I love me some New Jersey peaches (and tomatoes). I don't want to brag, but we're slaying it over here in the Garden State with our summer produce.
I love anything with peaches, like this savory toast, or my irresistible blueberry and peach crisp. No matter how you use them, peaches are taking center stage this summer.
Traditional Italian Caprese salad is made with fresh mozzarella, tomatoes, and sweet basil. For this salad, I swapped out the mozzarella for its fancier relative, burrata, and added ripe, juicy peaches. Effortless, yet fancy enough for a crowd!
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Ingredients for burrata caprese
Here is what you'll need to make this delicious summer salad.
- Tomatoes- I like to use a variety of tomatoes for different colors and textures. Heirloom tomatoes, grape, and cherry tomatoes work great.
- Peaches- Fresh and ripe.
- Burrata cheese- You can substitute mozzarella.
- Fresh herbs- Basil is a given, but I love to add fresh thyme as well.
- Olive oil
- Balsamic vinegar
- Honey and lemon (optional)
- Salt and pepper to taste
See the recipe card for quantities.
Assembling the salad
This burrata caprese salad with peaches comes together in minutes. Take the time to arrange the tomatoes and fruit in a pretty pattern for a beautiful presentation.
Step 1. Gather all your ingredients. Slice the tomatoes and peaches.
Step 2. Scatter the tomatoes and peaches evenly over a serving dish or platter.
Step 3. Tear the burrata, and spread it evenly over the peaches and tomatoes, arranging them in a pretty pattern.
Step 4. Add the fresh herbs, and season with salt, pepper, olive oil, balsamic, and honey if using. Serve with some lemon wedges.
👩🍳Expert tips
- Season as you go. For the dressing, I prefer to drizzle the olive oil and balsamic over the tomatoes and peaches and season to taste. For me, it depends on the sweetness of the fruit, so use your judgment when dressing the salad.
- Don't forget the bread. Serve the salad with warm, toasty bread. Perfect for sopping up all the peach and tomato juices!
Substitutions and variations
- Use mozzarella in place of the burrata.
- Substitute the peaches for other stone fruit such as plums or nectarines.
- Add some peppery arugula for an extra kick and contrasting color.
- For some crunch, try adding nuts like sliced almonds, pine nuts, or pistachios.
Serving suggestions
This beautiful summer salad can be the main character or served on the side. It's perfect for Easter or Mother's Day brunch, cookouts, picnics, and of course, all the warm-weather holidays.
Make sure to serve it with some warm, toasty bread to sop up all the delicious juices, then wash it down with a refreshing summer drink.
Storage and make ahead
This salad is best eaten right away. You can store any leftovers in the fridge for up to 24 hours, but the tomatoes and peaches will become softer the longer they sit. No worries though-it will still taste good.
FAQ
Burrata is best eaten at room temperature. If served too cold, the texture will not be as creamy, and if served warm, it will become too watery and lose its appealing texture.
Burrata is essentially a thin layer of mozzarella stuffed with a thin layer of cream and mozzarella curds (stracciatella). The process to make burrata is far more labor intensive than mozzarella and the result is a creamier, more delicate cheese.
Love summer fruit?
Me too. Give some of my other favorites a try:
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Burrata Caprese Salad with Peaches
Equipment
- serving platter
Ingredients
- 1 tomato, sliced heirloom, beefsteak, plum
- 1 dry pint (about 2½ cups) cherry or grape tomatoes, halved
- 1-2 medium peaches, sliced into wedges
- 8 ounces burrata cheese, room temperature
- ¼ cup torn fresh basil
- 1 tablespoon fresh thyme
- kosher salt and fresh ground pepper to taste
- 2-3 tablespoon olive oil, plus more if needed
- 1 tablespoon balsamic vinegar or glaze, plus more if needed
- honey or lemon for drizzling optional
Instructions
- In a large bowl or serving platter, arrange the sliced tomatoes on the bottom. Top with the cherry tomatoes and peaches, spreading evenly.1 tomato, sliced , 1 dry pint (about 2½ cups) cherry or grape tomatoes, halved, 1-2 medium peaches, sliced into wedges
- Tear the burrata and place evenly over the tomatoes and peaches. Scatter the basil and thyme over the top. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar, adding more if needed (don't saturate the salad, just enough to coat it). Serve immediately with honey and a lemon wedge on the side, if using.8 ounces burrata cheese, room temperature, 2-3 tablespoon olive oil, plus more if needed, 1 tablespoon balsamic vinegar or glaze, plus more if needed, ¼ cup torn fresh basil, 1 tablespoon fresh thyme, kosher salt and fresh ground pepper to taste, honey or lemon for drizzling
Notes
- For the prettiest presentation, choose a mixture of different tomatoes, such as heirloom, grape, or cherry, in a variety of colors.
- Arrange the salad on a platter, rather than tossing, so each ingredient is highlighted.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
AO says
The peaches i bought were a bit tart - threw them on a hot stovetop grill pan with ridges and a touch of honey -just a quick heat to make the grill marks—then proceeded with the recipe and mozzarella- sooo summertime delish and a crowd pleaser -!! brought a little platter to a girls’ wine and cheese night!
Jennifer says
What a great idea! Glad you enjoyed it!